作　　者： ; ; ; ; ;

机构地区： 衡阳师范学院生命科学系

出　　处： 《贵州农业科学》 2012年第11期209-212,共4页

摘　　要： 为探明提取芒果多酚最佳工艺条件及芒果多酚的抑菌作用,采用微波萃取法对芒果核多酚进行提取,并用滤纸圆片法测定其粗提物对大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌、伤寒杆菌的抑菌效果。结果显示,芒果多酚的最佳提取条件为乙醇浓度60%、料液比1∶30(g∶mL)、微波功率385 W、提取时间1min、抽提3次,在此条件下芒果多酚提取率达10.56%。芒果多酚溶液的抑菌效果为大肠杆菌>伤寒杆菌>金黄色葡萄球菌>枯草芽孢杆菌,其对应的最低抑菌浓度为0.2mg/mL、0.2mg/mL、0.4mg/mL、0.5mg/mL。结论:芒果多酚具有一定的抑菌能力,可用于食品贮存与加工。 Polyphenols was extracted from mango kernel seeds by microwave extraction method,and the antibacterial effects of mango polyphenols on Escherichio coli,Staphylococcus aureus,Bacillus subtilis and Typhoid bacillus were detected via filter paper disc method to explore the optimum extraction conditions of polyphenols from mango and the antibacterial activity.The results showed that the best extracting conditions included 60% alcohol as extracting solvent with a solid-solvent ratio of 1：30（g/mL）,microwave power 385W,extracting for 1 minute and testing for 3 times.Under these conditions,the extraction rate of mango polyphenols could reach 10.56%.The inhibitory effect of mango polyphenols was E.coli T.bacacillus S.aureus B.subtilis.The relevant minimum inhibition concentration（MICs） of mango polyphenols were 0.2 mg/mL for E.coli,0.2 mg/mL for T.bacacillus,0.4 mg/mL for S.aureus and 0.5 mg/mL for B.subtilis.Above results indicated that mango polyphenols have antibacterial effects and it is possible to be used in food processing and preservation.

关 键 词： 微波萃取 芒果多酚 抑菌作用 抑菌浓度

领　　域： [轻工技术与工程] [轻工技术与工程]