| 香樟叶叶绿素的提取及对液态食品中金黄色葡萄球菌的抑制作用 |
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| 引用本文： | 全沁果,段丽萍,何楚娴,周浓,李承勇.香樟叶叶绿素的提取及对液态食品中金黄色葡萄球菌的抑制作用[J].浙江农业学报,2016,28(12):2109. |
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| 作者姓名： | 全沁果 段丽萍 何楚娴 周浓 李承勇 |
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| 作者单位： | 1.广东海洋大学 食品科技学院,广东 湛江 524088; 2.湖南科技学院 化学与生物工程学院,湖南 永州 425199 |
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| 基金项目： | 国家自然科学基金青年基金(21405024); 广东省公益研究与能力建设专项资金(2014A020212683) |
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| 摘 要： | 以香樟叶叶绿素提取量为指标,采用超声波辅助有机溶剂法研究永州香樟叶叶绿素的提取工艺,并初步探索提取的香樟叶叶绿素对液态食品中金黄色葡萄球菌的抑制作用。结果表明,香樟叶叶绿素的最适提取工艺为丙酮-乙醇(2:1,体积比)为溶剂,料液比1:20 g·mL-1,超声时间8.8 min,浸提温度50 ℃,浸提时间3.9 h,连续提取2次。在此条件下,香樟叶叶绿素的平均提取量为4.667 mg·g-1。抑菌实验表明,在盐水体系中以10 mmol·L-1的香樟叶叶绿素杀菌效果最好。
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| 关 键 词： | 香樟 叶绿素 液态食品 抑制作用 |
| 收稿时间： | 2016-04-18 |
Optimization of chlorophylls extraction from Cinnamomum camphora (L.) Presl leaf and its inhibitory effect against Staphylococcus aureus in liquid food |
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| QUAN Qin-guo,DUAN Li-ping,HE Chu-xian,ZHOU Nong,LI Cheng-yong.Optimization of chlorophylls extraction from Cinnamomum camphora (L.) Presl leaf and its inhibitory effect against Staphylococcus aureus in liquid food[J].Acta Agriculturae Zhejiangensis,2016,28(12):2109. |
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| Authors: | QUAN Qin-guo DUAN Li-ping HE Chu-xian ZHOU Nong LI Cheng-yong |
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| Institution: | 1. College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China;
2. Department of Biochemistry, Hunan University of Science and Engineering, Yongzhou 425199, China |
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| Abstract: | Chlorophyll was extracted from Cinnamomum camphora(L.) Presl leaves in Yongzhou via ultrasonic-assisted organic solvent, and the sterilization effect of the extracted chlorophylls against Staphylococcus aureus in liquid food was explored. It was shown that 4.667 mg·g-1 chlorophyll could be obtained under the following optical conditions: solid/liquid ratio of 1: 20 g·mL-1; ultrasonic treatment time of 8.8 min; extraction temperature of 50 ℃; extraction time of 3.9 h, and acetone-ethanol (2:1. V/V) as the extraction agent. The best inhibition effects of the extracted chlorophyll against S. aureus was achieved at the concentration of 10 mmol·L-1 in NaCl-water system. |
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| Keywords: | Cinnamomum camphora(L ) Presl chlorophyll liquid food inhibitory effect |
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