摘要
以桃仁为原料,研究桃仁苦杏仁苷的提取工艺及其抗菌作用。研究结果表明:桃仁苦杏仁苷提取最佳工艺条件为超声功率为320 W,乙醇体积分数为85%,超声提取时间为40 min,液料比值为18.5(m L/g)。桃仁苦杏仁苷对细菌、霉菌和酿酒酵母都有很强的抑制效果,其抗菌谱较宽。桃仁苦杏仁苷对金黄色葡萄球菌和枯草芽孢杆菌的MIC为6.25%,对大肠杆菌和沙门氏菌的MIC为12.5%,对根霉、黑曲霉和酿酒酵母的MIC为25%。
Mainly discuss the purification and antibacterial activity of amygdalin from Semen persicae. The optimum purification conditions of amygdalin from Semen persicae were determined, such as ultrasonic power for 320 W, ethanol concenation for 85%, ultrasonic extraction time for 40 min, and the solution and material ratio for 18.5. The amygdalin from Semen persicae had strong inhibition effect to bacteria, mould and Saccharomyces cerevisiae, its antibacterial spectrum was wider. The MIC of amygdalin from Semen persicae was 6.25% to Staphylococcus aureus and Bacillus subtilis, 12.5% to Escherichia coli and Salmonella, 25% to rhizopus, Aspergillus niger and Saccharomyces cetevisiae.
出处
《食品工业》
北大核心
2015年第5期116-120,共5页
The Food Industry
关键词
桃仁
苦杏仁苷
提取
抑菌活性
二次回归旋转正交组合设计
Semenpersicae
amygdalin
extraction
antibacterial activity
quadratic regression rotation-orthogonal combinationdesign
