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

doi:10.3969/j.issn.1004-1524.2016.12.21

浙江农业学报 ›› 2016, Vol. 28 ›› Issue (12): 2109-2115.DOI: 10.3969/j.issn.1004-1524.2016.12.21

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

全沁果¹, 段丽萍², 何楚娴¹, 周浓¹, 李承勇^1,*

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

收稿日期:2016-04-18 出版日期:2016-12-15 发布日期:2017-01-05
通讯作者: 李承勇,E-mail: cyli@gdou.edu.cn
作者简介:全沁果(1991—),湖南张家界人,硕士研究生,研究方向为食品安全与营养。E-mail: qinguoay@126.com
基金资助:
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)

Optimization of chlorophylls extraction from Cinnamomum camphora (L.) Presl leaf and its inhibitory effect against Staphylococcus aureus in liquid food

QUAN Qin-guo¹, DUAN Li-ping², HE Chu-xian¹, ZHOU Nong¹, LI Cheng-yong^1,*

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

Received:2016-04-18 Online:2016-12-15 Published:2017-01-05

摘要/Abstract

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。

关键词: 香樟, 叶绿素, 液态食品, 抑制作用

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.

Key words: Cinnamomum camphora(L.) Presl, chlorophyll, liquid food, inhibitory effect

中图分类号:

R284.2

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): 2109-2115.

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]. , 2016, 28(12): 2109-2115.

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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

Optimization of chlorophylls extraction from Cinnamomum camphora (L.) Presl leaf and its inhibitory effect against Staphylococcus aureus in liquid food

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