FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (22): 59-63.doi: 10.7506/spkx1002-6630-201022013

• Processing Technology • Previous Articles     Next Articles

Microwave-assisted Extraction of Antibacterial Substances from Inflorescence of Chrysanthemum lavandulaefolium (Fisch.) Mak.

JIANG Yu1，CHEN An-jun1，YU Xin2,*，CHU Fu-hong3，ZHAO Mei-mei2   

  1. 1. College of Food Science, Sichuan Agricultural University, Ya’an 625014, China ；
    2. College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China；
    3. College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
  • Received:2010-02-01 Revised:2010-06-04 Online:2010-11-25 Published:2010-12-29
  • Contact: YU Xin E-mail:yuxin1959@yahoo.com.cn

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Abstract:

Box-Behnken experimental design coupled with response surface analysis was employed to optimize the microwaveassisted extraction of antibacterial substances using 50% aqueous ethanol form the inflorescence of Chrysanthemum lavandulaefolium (Fisch.) Mak. Anti-Staphylococcus aureus activity of the extract was investigated by determining the diameter of inhibition zone. The optimal conditions of microwave extraction were as follows: liquid-to-solid ratio 40:1(mL/g), microwave treatment time 15 min, microwave power 480 W. The experimental diameter of inhibition zone was 27.02 mm, which was in accordance with the predicted value of 24.56 mm.

Key words: Chrysanthemum lavandulaefolium (Fisch.)Mak., RSM, Box-Behnken, microwave extraction, antibacteria

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