食品科学 ›› 2010, Vol. 31 ›› Issue (22): 101-105.doi: 10.7506/spkx1002-6630-201022021

• 工艺技术 • 上一篇    下一篇

板栗壳色素的提取工艺及抑菌性能

周国燕1,桑迎迎1,宫春波2,曹斌宏1,王爱民   

  1. 1.上海理工大学低温医学与食品冷冻研究所
    2. 青岛农业大学食品科学与工程学院
  • 收稿日期:2010-07-05 修回日期:2010-10-22 出版日期:2010-11-25 发布日期:2010-12-29
  • 通讯作者: 周国燕 E-mail:efly_snow@163.com
  • 基金资助:

    国家自然科学基金青年基金项目(50206013);上海市重点学科建设项目(S30503)

Optimal Extraction Parameters and Antibacterial Properties of Pigment from Chestnut Shell

ZHOU Guo-yan1,SANG Ying-ying1,GONG Chun-bo2,CAO Bin-hong1,WANG Ai-min1   

  1. 1. Institute of Cryo-medicine and Food Refrigeration, Shanghai University of Science and Technology, Shanghai 200093, China;
    2. College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
  • Received:2010-07-05 Revised:2010-10-22 Online:2010-11-25 Published:2010-12-29
  • Contact: ZHOU Guo-yan E-mail:efly_snow@163.com

摘要:

用乙醇法和超声波法从板栗壳中提取色素,并对两种方法进行比较,同时研究板栗壳中色素的抑菌性及其应用。正交试验结果显示:超声波具有省时、节能、提取率高等优点;超声波协助提取法的较优工艺参数为乙醇体积分数40%、超声波功率200W、作用时间8min。板栗壳色素对枯草芽胞杆菌、大肠杆菌、黑曲霉和青霉具有抑制作用对苹果汁有一定的防腐效果。

关键词: 板栗壳, 色素, 超声波, 提取, 抑菌性

Abstract:

Brown pigment was extracted from chestnut shell by both alcohol-method and ultrasound-method. Both methods were analyzed and compared. The antibacterial effect and application of pigment from chestnut shell were also investigated. Results indicated that the ultrasound-method could save time and energy to obtain high extraction efficiency. The optimal conditions for ultrasonic extraction were ethanol concentration of 40% ultrasonic power of 200 W, and extraction time of 8 min. The pigment from chestnut shell had antibacterial effect against Bacillus subtilis, Escherichia coli, Actinomycete and Aspergillus niger. Therefore, the pigment has preservative effect on juice and can be developed to be a natural food preservative.

Key words: chestnut shell, pigment, ultrasonic, extraction, antibacterial effect

中图分类号: