| 乙醇提取柚子皮中总黄酮条件及其抑菌分析 |
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| 引用本文： | 陈宝宏,郑萍.乙醇提取柚子皮中总黄酮条件及其抑菌分析[J].食品工程,2011(4):43-45. |
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| 作者姓名： | 陈宝宏 郑萍 |
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| 作者单位： | 江苏经贸职业技术学院食品系,南京,210007 |
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| 摘 要： | 对乙醇提取柚子皮中总黄酮的影响因素作了探讨，确定了乙醇提取黄酮的条件为：水浴温度70℃、乙醇体积浓度50％、提取时间2．0h、固液比1g：25mL，该条件下测得总黄酮的提取率为4．39％。该提取物对大肠杆菌有一定的抑制效果，对酵母菌几乎没有抑制作用。
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| 关 键 词： | 总黄酮 乙醇 柚子皮 大肠杆菌 酵母菌 |
Study on the processing condition and bacteriostasis analysis of extracting total flavonoids from shaddock peel |
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| CHEN Ban-hang,ZHENG Ping.Study on the processing condition and bacteriostasis analysis of extracting total flavonoids from shaddock peel[J].Food Engineering,2011(4):43-45. |
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| Authors: | CHEN Ban-hang ZHENG Ping |
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| Affiliation: | ( Food department,Jiangsu vocational institute of economy and trade, Nanjing 210007, China) |
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| Abstract: | The influence factors of total flavones in Shaddock Peel with alcohol were discussed. The result showed that the extraction rate of total flavonoids reached 4.39% at the optimal processing condition： extraction temperature 70 ℃, extraction time 2 h, alcohol concentration 50%, solid-liquid ratio 1 ： 25. The conclusion was the extraction can inhibit escherichia coli（e.coli）and can hardly inhibit yeast. |
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| Keywords: | total flavones alcohol pomelo skin escherichia coli yeast |
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