以番石榴为原料,采用超声波辅助技术提取番石榴果实中多酚。通过单因素和响应面试验优化其提取工艺。提取的多酚经AB-8大孔树脂进行分离纯化,然后测其抑菌活性。结果表明,番石榴多酚最佳提取工艺:乙醇体积分数为51%,料液比为1∶32 (g∶mL),提取时间为60 min,提取温度为51 ℃。在最佳工艺条件下提取的番石榴多酚得率为10.31 mg/g。经AB-8大孔树脂纯化后纯度由1.2%提高到33.2%。番石榴多酚对大肠杆菌,枯草芽孢杆菌及金黄色葡萄球菌具有抑制作用,最低抑菌浓度(minimum inhibitory concentrations,MIC)分别为3、1.5、1.5 mg/mL,但对黑曲霉和假丝酵母没有抑菌作用。
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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