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以海黍子为原材料,通过单因素试验和正交试验,考察了乙醇体积分数、料液比、提取时间和提取温度等因素对海黍子多酚含量的影响。结果表明,海黍子多酚粗提物最佳工艺条件为:乙醇体积分数50%、料液比1︰25(g/m L)、提取温度70℃、提取时间8 h。在此条件下,多酚含量为5.955 mg/g。通过有机溶剂萃取法除去多酚粗提物中的部分杂质,能有效地提高多酚的含量。其中,乙醚-氯仿萃取效果最好。对多酚的抑菌作用进行了定性试验,多酚提取液对不同菌种抑菌效果为:枯草芽孢杆菌>产气杆菌>变形杆菌>金黄色葡萄球菌。
In this paper, the effects of ethanol volume fraction, solid-liquid ratio, extraction time and extraction temperature on the polyphenol content of sea millet were investigated by single factor experiment and orthogonal experiment. The results showed that the optimal conditions for the crude extract of sea millet polyphenols were: ethanol volume fraction 50%, solid-liquid ratio 1︰25 (g / mL), extraction temperature 70 ℃ and extraction time 8 h. Under these conditions, the polyphenol content was 5.955 mg / g. By organic solvent extraction method to remove some of the polyphenols crude extract impurities, can effectively increase the content of polyphenols. Among them, ether - chloroform extraction best. The bacteriostasis of polyphenols was qualitatively tested. The bacteriostatic effects of polyphenol extracts on different strains were: Bacillus subtilis> Aerobacter aerogenes> Proteus> Staphylococcus aureus.