胡椒中抑菌成分提取及工艺优化.docVIP

胡椒中抑菌成分提取及工艺优化 摘 要 本实验首先对胡椒抑菌活性成分的提取工艺进行选择，在以抑菌效果作为首要选择标准的前提下对超声波提取法和回流提取法进行筛选，然后再分别对提取试剂、提取时间、浸泡时间等提取条件进行筛选，最后综合以上实验结果利用二次通用旋转组合设计对提取工艺进行优化。实验结果如下：黑胡椒用回流提取抑菌效果比用超声波提取的效果好，用95%乙醇提取对黑曲霉有最佳的抑菌效果；用80%乙醇提取则对大肠杆菌有最佳的抑菌效果；黑胡椒在提取60min时对大肠杆菌和黑曲霉均具有最佳抑菌效果；黑胡椒浸泡12h时对大肠杆菌和黑曲霉的抑菌效果最好。而白胡椒则是用超声波提取的抑菌效果比较好，用80%乙醇提取时对大肠杆菌具有最佳的抑菌效果；用60%乙醇提取对黑曲霉有最佳的抑菌效果；白胡椒在提取60min是对大肠杆菌有最佳抑菌效果；在提取100min时对黑曲霉具有最佳抑菌效果。白胡椒浸泡4h对大肠杆菌和黑曲霉的抑菌效果最好。采用二次通用旋转组合设计对以上提取工艺进行优化，得出对大肠杆菌抑菌效果最优的提取工艺为：白胡椒用 95%乙醇提取，浸泡 720min，提取 100min时对黑曲霉具有最佳的抑制效果；当白胡椒用 81%乙醇提取，浸泡480min，提取 80min时对大肠杆菌具有最佳的抑制效果。黑胡椒80%乙醇提取，浸泡720min，提取 70min时对黑曲霉具有最佳的抑制效果；当黑胡椒用 80%乙醇提取，浸泡 480min，提取 70min时对大肠杆菌具有最佳的抑制效果。 本论文的目的在于研究不同条件下胡椒中抑菌活性物质的提取及其对不同细菌的抑制作用。主要意义在于将胡椒的抑菌活性物质应用于果蔬保鲜及农产品生产过程。研究方法为胡椒活性物质的提取及抑菌效果的分析。实验成果及结论是证明黑白胡椒对不同的菌种具有不同的抑制效果。 关键词：黑胡椒；白胡椒；提取；抑菌；二次通用旋转组合设计 Abstract This experiment first carries on the selection of the peppers antibacterial substances extract craft. In the primary selection of the antibacterial effect ,to screen the craft of ultrasonic wave extraction and reflux extraction .And then screening the extractive reagent, extractive time and immersing time. Finally the synthesis above experimental result and uses quadratic general rotary unitized design to carry on the optimization to the extractive process .The experimental results are as follows: black pepper uses reflux extraction and its antibacterial activity is better, 95% ethyl alcohol抯 extraction has best effect on aspergillus niger and 80% ethyl alcohol抯 extraction has best effect on escherichia coli. When extracting 60 minutes, it has best effect on both escherichia coli and aspergillus niger. When black pepper is immersed 12 hours, its extraction has best effect on escherichia coli and aspergillus niger. In white pepper aspect, the antibacterial effect which withdraws with the ultrasonic wave extraction is quite good. 80% ethyl alcohol抯 extraction has best effect on escherichia coli and 60% ethyl alcohol抯 extraction has best effect on aspergillus niger. . When