Abstract: Ultrasonic-assisted technology was used to extract polyphenols from guava fruits. The extraction process was optimized by single factor and response surface experiments. Then the extracted polyphenol was separated and purified by AB-8 macroporous resin and its antibacterial activity was measured. The results showed that the optimal extraction condition for guava polyphenols was using 51% ethanol and 1∶32 (mg∶mL) ratio of material to liquid for the extraction of 60 min at 51 ℃. Under the optimized condition, the yield of guava polyphenols reached 10.31 mg/g. The purity of AB-8 macroporous resin was improved from 1.2% to 33.2%. Guava polyphenols had inhibitory effects on E. coli, Bacillus subtilis and Staphylococcus aureus. Their minimum inhibitory concentrations (MIC) were 3 mg/mL, 1.5 mg/mL and 1.5 mg/mL, respectively. However, they had no effect on Aspergillus niger and Candida.
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