摘要
采用超声波提取草果中的抑菌成分,以提取率和抑菌圈大小的乘积为考察指标,通过单因素实验和正交实验设计得出草果抑菌物质超声波提取的最佳工艺条件为:以60%乙醇为提取溶剂、料液比1∶16、浸泡时间20h,超声波温度55℃、超声波时间45min,得到的草果提取物提取率为10.5%,对金黄色葡萄球菌的抑菌圈大小为19.3mm。经液-液分离实验,得出乙酸乙酯部位抑菌活性最强,经GC-MS分析定性,共定性出了88种成分。
Using ultrasonic extraction to extract antibacterial substances from Amomum tsao-ko,with the extraction rate antibacterial activity as evaluation index,the optimum extraction conditions were：60% ethanol as solvent, solid/liquid ratio 1：16,soaking time 20h, ultrasonic temperature 55~C, ultrasonic time of 45min,the extraction rate was 10.5%. And the inhibition zone size of Staphylococcus aureus was 19.3mm. Amomum tsao-ko extract was separated,that the best antibacterial activity was ethyl acetate extract,and the active ingredients were analyzed and identified by gas chromatography-mass spectrometry（GC-MS） ,and then 88 chemical components were identified.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第11期104-108,112,共6页
Science and Technology of Food Industry
基金
海南省自然科学基金(211008)
关键词
草果
抑菌成分
超声波提取
GC-MS分析
Amomum tsao-ko
antibacterial substances ultrasonic extraction GC-MS analysis
