葡萄皮渣多酚提取及其对五种食源性致病菌的抑制作用

以葡萄皮渣为原料，采用乙醇溶液对葡萄皮渣中的多酚类物质进行浸提，用Folin-Ciocalteu法测定多酚含量，通过单因素及正交试验得出浸提的最佳工艺条件为：乙醇体积分数45%，浸提温度48 ℃，浸提时间8 h，料液比1∶15(g∶mL)，多酚得率为：16.48 mg/g。采用滤纸片法进行葡萄皮渣多酚的抑菌试验，发现其对金黄色葡萄球菌(Staphylococcus aureus)、志贺氏菌(Shigella)、单增李斯特菌(Listeria monocytogenes)、沙门氏菌(Salmonella)、大肠杆菌(Escherichia coli)都有一定的抑菌作用，其中对金黄色葡萄球菌和沙门氏菌的抑制效果最好。

Extraction of polyphenols in grape pomace and their inhibition on five kinds of food-borne pathogenic bacteria

With the grape pomace as raw material, the polyphenols in grape pomace were extracted by ethanol method, and the polyphenols content was determined by Folin-Ciocalteu method. Through single factor and orthogonal experiments, the optimum process conditions were ethanol 45%, extraction temperature 48 ℃, extraction time 8 h and solid-liquid ratio 1∶15 (g∶ml). Under the conditions, the polyphenols yield was 16.48 mg/g. The antibacterial activity of grape pomace polyphenols was researched by filtering paper method. Results showed that the polyphenols had a certain inhibitory effect on Staphylococcus aureus, Shigella, Listeria monocytogenes, Salmonella and Escherichia coli, and the inhibitory effect of the polyphenols on S. aureus and Salmonella was the optimal.