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以山丁子果实粉末为原料,水为提取剂,选择不同的物质料液比、超声提取时间、微波提取功率、提取温度进行试验,研究提取物对不同种菌(大肠杆菌、枯草芽孢杆菌、酿酒酵母)的抑菌效果。结果表明:抑菌成分最佳提取工艺条件为物质料液比0.16g/mL,超声时间80s,微波功率100W,提取温度80℃。山丁子提取物中抑菌活性成分对大肠杆菌的抑制作用较明显,其次是枯草芽孢杆菌,对酿酒酵母的抑菌性较弱,该研究为山丁子提取物作为天然防腐剂应用于食品提供了理论依据。
The experiment was conducted to study the effect of extract on different kinds of bacteria (Escherichia coli, Bacillus subtilis, brewing wine, etc.) by using the fruit powder of Rhizoma Dioscorea as raw material and water as extractant, selecting the ratio of material to liquid, ultrasonic extraction time, microwave extraction power and extraction temperature. Yeast) antibacterial effect. The results showed that the optimum extraction conditions of bacteriostasis were as follows: the ratio of material to liquid was 0.16g / mL, the ultrasonic time was 80s, the microwave power was 100W and the extraction temperature was 80 ℃. The inhibitory activity of the antibacterial active ingredient in the extract of the mountain Dingzi is more obvious to Escherichia coli, followed by Bacillus subtilis and the bacteriostatic activity against Saccharomyces cerevisiae is weak. The research provided the application of the extract of the mountain Dingzi as a natural preservative in food Theoretical basis.