食品科学

• 工艺技术 • 上一篇    下一篇

响应面法优化红蚂蚁抗菌物质提取工艺

陈海燕1,冯 印1,杨 柳1 ,尤丽新1,陈晓平2,*   

  1. 1.长春科技学院生物食品学院,吉林 长春 130600;2.吉林农业大学食品科学与工程学院,吉林 长春 130118
  • 出版日期:2014-11-25 发布日期:2014-12-09
  • 基金资助:

    吉林省重大科技资助项目(20060208)

Optimization of Extraction of Antibacterial Compounds from Red Ants with Response Surface Methodology

CHEN Hai-yan1, FENG Yin1, YANG Liu1, YOU Li-xin1, CHEN Xiao-ping2,*   

  1. 1. College of Biotechnology and Food Science, Changchun University of Science and Technology, Changchun 130600, China;
    2. College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
  • Online:2014-11-25 Published:2014-12-09

摘要:

以长白山野生红蚂蚁为原料,提取红蚂蚁体内有效抗菌活性物质并进行抑菌效果评价。通过单因素试验和响应面分析法研究乙醇体积分数、料液比、离心转速对红蚂蚁提取物抑制大肠杆菌的影响,结果表明:最佳浸提条件为乙醇体积分数63%、料液比1∶26(g/mL)、离心转速7 230 r/min,对大肠杆菌抑菌圈直径为2.59 cm。

关键词: 响应面法, 红蚂蚁, 抗菌物质

Abstract:

Antibacterial compounds were extracted from wild red ants from the Changbai Mountains and their antibacterial
activity was evaluated. The anti-E. coli activity as a function of ethanol concentration, solid-to-solvent ratio and centrifugal
speed was investigated using response surface methodology. The diameter of the inhibition zone against E. coli was 2.59 cm
under the optimal extraction conditions: 63% aqueous ethanol, a solid-to-solvent ratio of 1:26 (g/mL) and centrifugation at a
speed of 7 230 r/min.

Key words: response surface methodology, red ant, antimicrobial compounds

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