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为研究超声辅助提取黑木耳多酚的提取工艺条件,在超声温度、超声时间、超声功率、提取剂乙醇浓度四个单因素对多酚提取率影响试验的基础上,采用中心组合试验和二次多项式回归分析,对提取工艺进行优化。试验结果表明:最佳提取条件为超声温度为55℃、超声时间26 min、浸提剂乙醇浓度55%、超声功率180 W,在此条件下多酚得率为0.92%。此外对黑木耳粗多酚采用琼脂平板扩散法进行抑菌试验,结果表明:黑木耳多酚对细菌的抑制作用最强,对青霉菌、酵母菌抑制作用不明显,对大肠杆菌和金黄色葡萄球菌的最低抑菌浓度均为10 mg/mL。
In order to study the extraction conditions of polysaccharides extracted by ultrasonic, the effects of ultrasound temperature, ultrasonic time, ultrasonic power and ethanol extractant concentration on extraction rate of polyphenols were studied. Based on the combination of center test and secondary Polynomial regression analysis to optimize the extraction process. The results showed that the optimal extraction conditions were: ultrasonic temperature 55 ℃, ultrasonic time 26 min, ethanol concentration 55%, ultrasonic power 180 W, the yield of polyphenols under this condition was 0.92%. In addition, the black fungus crude polyphenols agar plate diffusion method for antibacterial test results showed that: black fungus polyphenol inhibitory effect on bacteria strongest on Penicillium, yeast inhibition was not obvious on E. coli and golden grapes The minimum inhibitory concentration of bacteria are 10 mg / mL.