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投稿时间：2020-10-30
投稿时间：2020-10-30
中文摘要: 以红树莓为原料，采用超声辅助法并结合单因素和正交试验优化花色苷的提取工艺，在此基础上，优化AB-8型大孔树脂纯化花色苷的工艺，并研究其抑菌活性。结果表明：红树莓花色苷最佳提取工艺为乙醇提取剂浓度90%、pH4.0、温度 30℃、时间 150 min、料液比 1∶10（g/mL），花色苷提取率高达 1.15 mg/g。最佳纯化工艺为上样液 pH2.0、静态吸附时间150 min、乙醇洗脱剂浓度90%、洗脱剂pH2.0、解吸时间30 min，纯化后花色苷纯度显著提高到纯化前的1.68倍；纯化后的花色苷对大肠杆菌（Escherichia coli）和金黄色葡萄球菌（Staphylococcus aureus）具有明显的抑制生长作用，而对啤酒酵母（Saccharomycete cerevisiae）及黑曲霉（Aspergillus niger）则无抑制作用。
Abstract:The ultrasonic-assisted extraction of anthocyanins from red raspberries was optimized through a single factor and orthogonal experiment.Subsequently，the purification of anthocyanins was optimized using AB-8 macroporous resin.Moreover，the antibacterial activity of the anthocyanins was investigated.The optimal conditions for the extraction of red raspberry anthocyanins were as follows：ethanol extractant concentration of 90%，extractant pH of 4.0，temperature of 30 ℃，time of 150 min and material-liquid ratio of 1∶10（g/mL）.Under these conditions，the extraction rate reached a maximum of 1.15 mg/g.Furthermore，the optimal conditions for the purification of anthocyanins were as follows：sample solution pH of 2.0，static adsorption time of 150 min，ethanol eluent concentration of 90%，eluent pH of 2.0 and analysis time of 30 min.After purification，the purity of anthocyanins was 1.68 times higher than that before purification.Additionally，while the purified anthocyanins exerted a notable growth inhibitory effect on Escherichia coli and Staphylococcus aureus，there was no inhibitory effect observed on the growth of Saccharomyces cerevisiae and Aspergillus niger.
文章编号：202121015 中图分类号： 文献标志码：
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