摘要
目的:优选荜茇挥发油酶提取的最佳工艺条件,并对其抑菌活性进行研究。方法:以荜茇为研究对象,采用纤维素酶辅助水蒸气蒸馏法提取荜茇挥发油,运用Box-Behnken设计响应面法,以挥发油得率为响应值,考察酶添加量、酶解时间、酶解温度和酶解pH 4个因素对荜茇挥发油得率的影响,采用二项式方程拟合试验结果以确定荜茇挥发油提取的最优试验条件,并初步评价荜茇挥发油的抑菌活性。结果:荜茇挥发油最佳提取工艺条件为:酶添加量0.40%,酶解时间2.0h、酶解温度47℃、酶解pH5.0,在此条件下的荜茇挥发油得率为1.39%,对大肠埃希菌、铜绿假单胞菌、金黄色葡萄球菌均有抑菌活性。结论:荜茇挥发油酶提取工艺简单、可行,所得挥发油具有一定的抑菌作用,该研究可为荜茇挥发油药食产品的进一步开发提供理论基础。
Objective :To optimize the extraction conditions of volatile oil from Piper Longum L. by enzyme and study the antibacterial activity of the volatile oil. Methods :the volatile oil of Piper Longum L. was extracted by cellulase-assisted steam distillation. The Box-Behnken design response surface method was used to investigate the effects of enzyme amount,enzymolysis time,enzymolysis temperature and enzymolysis pH on the yield of volatile oil of Piper Longum L. The yield of volatile oil was selected as the index. The binomial equation was used to fit the experimental results to determine the optimal experimental conditions for the extraction and preliminarily evaluate of antibacterial activity. Results :The optimum extraction conditions of volatile oil from Piper Longum L. were :enzyme dosage 0.40%,enzymolysis time 2.0h,enzymolysis temperature 47℃,enzymolysis pH 5.0. Under these conditions,the yield of volatile oil from Piper Longum L. was 1.39%. It had antibacterial activities against Escherichia coli,Pseudomonas aeruginosa and Staphylococcus aureus. Conclusion :The enzymatic extraction process of volatile oil from Piper Longum L. was simple and feasible,and volatile oil had a certain antibacterial effect. This study can provide a theoretical basis for the further development of medicinal and edible products of volatile oil from Piper Longum L.
作者
王娟
马春梅
王丹
WANG Juan;MA Chunmei;WANG Dan(Pharmaceutical and Food College,Xuzhou Vocational College of Bio-engineering,Xuzhou 221006)
出处
《中国食品添加剂》
CAS
北大核心
2022年第9期129-137,共9页
China Food Additives
基金
2021年江苏高校“青蓝工程”项目资助。
关键词
荜茇
挥发油
响应面法
抑菌活性
Piper Longum L.
volatile oil
response surface method
antibacterial activity
