苹果渣中总黄酮的提取及其抑菌活性研究

[目的]为进一步开发利用苹果渣提供依据。[方法]利用超高压设备从苹果渣中提取苹果渣总黄酮,并通过牛津杯法对5种浓度(0.8、0.6、0.4、0.2、0.1 mg/ml)的苹果渣总黄酮提取液进行了抑菌试验。[结果]苹果渣总黄酮对大肠杆菌和金黄色葡萄球菌都有较好的抑菌效果,随着总黄酮浓度的增加,其抑菌作用也增强。[结论]该方法为苹果渣的综合利用提供了新途径。

Study on the Extraction of Total Flavonoids from Apple Pomace and Its Aptibacterial Activity

[Objective] The research aimed to provide the basis for further development and utilization of apple pomace.[Method] Total flavonoids were extracted from apple pomace by using ultrahigh voltage equipment.The antibacterial test was made on total flavonoids extract from apple pomace at five concentrations(0.8,0.6,0.4,0.2 and 0.1 mg/ml).[Result] Total flavonoids from apple pomace had better antibacterial effects on Escherichia coli and Staphylococcus aureus.With the increasing of total flavonoids concentration,the antimicrobial action was also enhanced.[Conclusion] This method provided a new approach for the comprehensive utilization of apple pomace.