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宣木瓜抑菌成分的提取及其抑菌活性研究
引用本文:谢英,汪雪雁,张继刚.宣木瓜抑菌成分的提取及其抑菌活性研究[J].黑龙江农业科学,2011(9):101-103.
作者姓名:谢英  汪雪雁  张继刚
作者单位:安徽农业大学茶与食品科技学院,安徽合肥,230036
基金项目:安徽省高校自然科学基金资助项目
摘    要:利用80%乙醇提取宣木瓜中的抑菌成分,并通过正交试验对乙醇提取法的各种影响因素进行优选,确定最佳提取工艺;通过体外抑菌试验分析其抑菌活性。结果表明:宣木瓜抑菌成分的最佳提取工艺为提取时间0.5 h,提取温度90℃,料液比1∶25;体外抑菌试验分析表明,提取液对枯草芽孢杆菌、金黄色葡萄球菌、大肠杆菌和沙门氏菌有明显的抑菌...

关 键 词:宣木瓜  提取工艺  抑菌试验

Extraction and Antimicrobial Activity of the Components from Papaya
XIE Ying,WANG Xue-yan,ZHANG Ji-gang.Extraction and Antimicrobial Activity of the Components from Papaya[J].Heilongjiang Agricultural Science,2011(9):101-103.
Authors:XIE Ying  WANG Xue-yan  ZHANG Ji-gang
Institution:XIE Ying,WANG Xue-yan,ZHANG Ji-gang(Tea and Food Science and Technology College of Anhui Agricultural University,Hefei,Anhui 230036)
Abstract:The antimicrobial components were extracted from papaya by 80% ethanol. The extracting conditions were optimized by the orthogonal experiment and the antimicrobial activity was analyzed in vitro. The results showed that the optimal extracting technique was extracted for 0.5 h at 90℃ with ratio of material to solvent was 1:25. The microbial inhibiting test showed that the extract had an obvious inhibition effects on Bacillus subtilis, Staphylococcus aureus, Echerichia coli and Salmonella.
Keywords:papaya  extracting technique  microbial-inhibiting test
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