南五味子抑菌物质的优化提取及抑菌活性研究 optimum extraction of bioactivity substances and its activity against bacteria and fungous from kadsura longipedunculata.pdfVIP

南五味子抑菌物质的优化提取及抑菌活性研究 吴少辉， 叶伟娟， 黄雪莲， 于新” (仲恺农业1：程学院轻T食品学院，J“东广1州510225) 摘要：在单因素实验的基础上，应用响应面分析法优化南五味子抑茵物质的提取条件，并测定此 提取条件下南五味子提取物的抑菌活性。结果表明，优化提取条件为：质量分数50％的乙醇水 mL：1 h。在此条件下南五味子提取物 溶液，pH6．76，液料体积质量比18 g，于75℃提取3，9 对金黄色葡萄球菌的抑菌圈达27．5mm，与预测值(27．68mm)接近(CI95％)。提取物对枯草 芽孢杆菌、乙型副伤寒沙门氏菌等细菌具．有显著的抑菌作用，抑菌圈均≥20mm，但对芒果炭疽 mg／mL。 菌、黑曲霉等没有抑茵活性，对各种食品腐败细菌的最小抑菌浓度(MIC)为3．125～25 关键词：南五味子；响应面分析；提取物；抑茵活性 中图分类号：S567．9 andIts Extractionof Substances Optimum Bioactivity Activity Bacteriaand fromKadsura Against Fungous Xin+ WUShao—hui。YE Xue—lian，yU Wei—juan，HUANG of andFood of and 510225，China) Industry Science．ZhongkaiUniversityAgricultureEngineering，Guangzhou (CollegeLight this is the ofextractionconditions ectiveof to Abstract：Theobj study investigateoptimization substancefromKadsura andantimicrobial ofantibacterial 10ngipedunculata activity．Spoilage bacteriaand wereusedasthetested tothe funguses strains．Accordingsingle—factorexperi— for central and ments，fourlevelsofthefactorswereselectedthe compositedesignresponse surface was to theextractionconditionsoffrom methodologyemployedoptimize K．10ngipe— dunculata．Andtheantimicrobialof extractwas