食品科学

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响应面试验优化乌梅熊果酸提取工艺及其对大肠杆菌的抑制作用

周 茜,韩 雪,韩晓梅,闫晨静,白冰瑶,王唯霖,赵 文*   

  1. 河北农业大学食品科技学院,河北 保定 071000
  • 出版日期:2016-04-25 发布日期:2016-04-13

Optimization of Ursolic Acid Extraction from Fructus Mume and Evaluation of Its Antibacterial Activity against Escherichia coli

ZHOU Qian, HAN Xue, HAN Xiaomei, YAN Chenjing, BAI Bingyao, WANG Weilin, ZHAO Wen*   

  1. College of Food Science and Technology, Agricultural University of Hebei, Baoding 071000, China
  • Online:2016-04-25 Published:2016-04-13

摘要:

采用响应面法优化超声提取乌梅熊果酸的最佳条件。在单因素试验基础上,选择乙醇体积分数、料液比和超声时间为影响因素,以乌梅熊果酸提取量为响应值进行响应面分析;并研究了乌梅熊果酸对大肠杆菌的抑制作用。结果表明,乌梅熊果酸提取最佳工艺条件为乙醇体积分数71%、料液比3∶44(g/mL)、超声时间2.5 h,在此条件下提取量为(12.61±0.13)mg/g。乌梅熊果酸对大肠杆菌最低抑菌浓度为0.25 mg/mL;高剂量组(0.5 mg/mL)处理后与对照组相比,细胞壁和细胞膜通透性增加,培养液蛋白质含量、核酸大分子物质含量、Ca2+浓度和总漏出率分别增加了28、1.5、7 倍和0.8 倍;扫描电镜观察菌体有明显变形或破碎现象,表明乌梅熊果酸对大肠杆菌生长具有抑制作用。

关键词: 乌梅, 熊果酸, 响应面分析法, 大肠杆菌, 抑菌作用

Abstract:

The conditions for ultrasound-assisted extraction of ursolic acid from Fructus Mume were optimized by response
surface methodology (RSM). Based on the results of single-factor tests, three factors including ethanol concentration, solidto-
liquid ratio and extraction time were identified as main variables that affect extraction efficiency. Optimization of the
three factors was performed using extraction efficiency of ursolic acid as the response. Besides, the antibacterial effect
of ursolic acid on Escherichia coli was studied. The optimum extraction conditions were determined as follows: ethanol
concentration, 71%; solid-to-liquid ratio, 3:44 (g/mL); and extraction time, 2.5 h. Under these conditions, the yield of ursolic
acid was (12.61 ± 0.13) mg/g. The antibacterial test showed that the minimal inhibition concentration of ursolic acid against
E. coli was 0.25 mg/mL. After treatment with 0.5 mg/mL ursolic acid, the cell wall and membrane permeability of E. coli
was increased and the contents of protein, nucleic acid materials, Ca2+ and total leakage were enhanced by 29, 2.5, 8 and 1.8
folds compared to control, respectively. The scanning electron microscopic observation of E. coli showed that the cells were
obviously destroyed or broken, indicating that ursolic acid has inhibitory effect on the growth of E. coli. The study can lay
the theoretical basis for the application of ursolic acid and Fructus Mume in the future.

Key words: Fructus Mume, ursolic acid, response surface methodology, Escherichia coli, antibacterial effect

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