皱胃酶提取工艺的研究

研究了小牛皱胃酶的提取工艺，分析了不同提取液、提取温度、时间、提取液量及换液频率对提取效果的影响。结果表明，4－10℃下，采用10％CaCl2和1％乙醇为提取取液，首次用800mL，每两天换液1次，后两次用量减半。     

香蕉皮可溶性膳食纤维提取工艺研究

研究从香蕉皮中提取可溶性膳食纤维的最佳工艺条件.采用磷酸盐缓冲液作为提取液提取可溶性膳食纤维,通过单因素试验和正交试验优化工艺条件.各因素对提取膳食纤维的影响顺序为:提取液温度>浓度>提取pH>提取时间.最佳提取条件组合是温度95℃,浓度0.09 mol/L,pH为6.8,提取时间80 min.在此工艺条件下可溶性膳食纤维的提取率达5.03%.     

不同植物提取液对泡菜生花酵母的抑制作用探究

从泡菜中分离纯化生花菌株,通过分子生物学技术鉴定其为毕赤酵母菌。选用竹笋、竹叶、竹笋壳、宣木瓜、大蒜5种植物,利用水提取法和酒精提取法对各植物进行提取。采用牛津杯抑菌试验法找出对泡菜产花酵母抑制作用最强的植物及其提取方式,结果显示抑菌效果最好的是大蒜水提取液。对大蒜水提取液的提取时间、pH、浓度比分别进行单因素试验,结果表明,较好的提取时间为4～6 d、提取液为pH 2.5～3.5、提取浓度比为1︰9～1︰11。根据各单因素试验数据进行正交试验,得出最优条件并进行验证,得出大蒜水提取液在提取6 d、提取液p H 3.5、提取浓度比1︰11的提取条件下对毕赤酵母的抑制效果较强,研究为工业化生产中防止泡菜腐败提供有利参考。     

蛤蒌叶提取物对口腔细菌和大肠杆菌的抑菌活性研究

目的刜步研究蛤蒌叶乙醇提取物及水提取物对口腔细菌和大肠杆菌的抑菌效果。方法采用平板打孔法测定不同乙醇浓度蛤蒌叶提取液对大肠杆菌的生长抑制活性,用比浊法测定不同提取条件蛤蒌叶提取液对口腔细菌的生长抑制活性。结果 60%、80%和100%乙醇蛤蒌叶提取液对大肠杆菌及对口腔菌生长均有明显抑制作用。在3个因素所设水平下对口腔细菌抑制效果适宜提取条件分别为:乙醇浓度为80%、提取温度为4℃、提取时间为20 h。当乙醇浓度为100%时,对大肠杆菌的抑制效果较好。结论蛤蒌叶乙醇提取液中含有抑制大肠杆菌和口腔细菌生长的活性次生物质,且在高浓度的乙醇溶液和低温条件下提取液抑制口腔细菌效果更佳。     

竹叶对食品致病菌的抑菌作用

竹叶的乙醇醋酸提取液Ａ和乙醇提取液Ｂ对食品致病菌伤寒沙门氏菌，痢疾志贺氏菌、小肠结炎耶尔森氏菌、金黄色葡萄球菌，蜡样芽孢杆菌，魏氏梭菌，肉毒梭菌均有不同程度的抑制作用。在相同时间内，竹叶提取液浓度越高，抑菌率就越高。同一浓度的提取液，作用时间越长，抑菌率也就越高。     

石榴皮抑菌物质最佳提取条件的研究

在不同条件下对石榴皮抑菌成分提取进行了研究,结果表明,提取时间、提取温度和提取料液比对石榴皮提取液的抑菌效力都有显著的影响。经正交试验得出石榴皮提取的最佳条件是提取温度95℃,提取时间8h,提取料液比1∶4（g/mL）。     

从柚皮中提取低甲氧基果胶的工艺研究

目的 研究从柚皮中提取低甲氧基果胶的最佳工艺条件.方法 采用酸解法浸提并用碱法脱酯提取低甲氧基果胶,通过单因素试验和正交试验优化工艺条件.结果 各因素对提取低甲氧基果胶的影响顺序为:提取液pH>提取时间>提取温度>液料比.最佳提取条件为液料比(mL/g)21:1,提取液pH 2.0,提取温度80℃,提取时间70 min.结论 在此工艺条件下果胶得率5.51%,所得果胶的甲氧基含量6.33%,符合国家规定标准.     

从柚皮中提取低甲氧基果胶的工艺研究

目的 研究从柚皮中提取低甲氧基果胶的最佳工艺条件.方法 采用酸解法浸提并用碱法脱酯提取低甲氧基果胶,通过单因素试验和正交试验优化工艺条件.结果 各因素对提取低甲氧基果胶的影响顺序为:提取液pH>提取时间>提取温度>液料比.最佳提取条件为液料比(mL/g)21:1,提取液pH 2.0,提取温度80℃,提取时间70 min.结论 在此工艺条件下果胶得率5.51%,所得果胶的甲氧基含量6.33%,符合国家规定标准.     

米糠多糖的提取条件及其沉淀特性研究

研究不同的提取温度，提取时间和提取pH值等对米糠多糖提取率的影响。采用响应面分析的方法得到米糠多糖的最佳提取条件为：温度80．5℃，时间1.3h,pH值4．93。并在此基础上，比较了乙醇质量分数和提取液pH对米糠多糖沉淀特性的影响。     

浸提法提取番茄红素工艺的研究

研究了在不同的提取液、提取温度、时间、物料比等因素下从番茄中提取番茄红素的效果 ,确定了最佳的浸取工艺条件 ,为进一步开发这种功能性天然色素提供理论依据。     

Antimicrobial, antioxidant and phytochemical investigations of sea buckthorn (Hippophaë rhamnoides L.) leaf, stem, root and seed

The antimicrobial and antioxidant activities of crude ethanolic extract from Hippophaë rhamnoides L. (Elaeagnaceae) leaf, stem, root and seed, and their respective fractions, obtained by liquid-liquid extraction (LLE) using hexane (HF), ethyl acetate (EAF) and water (WF), were investigated. The crude extract was obtained by Pressurised Liquid Extraction (PLE), using ethanol at 100 bar and 60 °C. Antimicrobial activity was tested against food-borne and clinical microorganisms. Antioxidant activity was measured using the DPPH-radical scavenging and the ferric reducing antioxidant power (FRAP) assays. The phytochemical contents were examined by colorimetric methods. The results showed that crude extracts were active against Gram − and + strains, and that seed and root extracts were better radical scavengers than leaf and stem extracts. For all organs, the two activities tested were found to be higher in WF. These activities were correlated with the presence of phenolic compounds in active fractions. High Performance Thin Layer Chromatography (HPTLC) fingerprints confirmed presence of phenolic compounds in active extracts and fractions.     

Optimization of extraction conditions of total phenolics, antioxidant activities, and anthocyanin of oregano, thyme, terebinth, and pomegranate

The purpose of this study was to evaluate the total phenolic extracts and antioxidant activity and anthocyanins of varieties of the investigated plants. These plants include oregano, thyme, terebinth, and pomegranate. The optimum extraction conditions including temperature and solvent of the extraction process itself were investigated. Total phenolic and anthocyanin extracts were examined according to Folin-Ciocalteu assay and Rabino and Mancinelli method, respectively. The effect of different extracting solvents and temperatures on extracts of phenolic compounds and anthocyanins were studied. Plant samples were evaluated for their antioxidant chemical activity by 2, 2-diphenyl-1-picrylhydrazl assay, to determine their potential as a source of natural antioxidant. Results showed that all tested plants exhibited appreciable amounts of phenolic compounds. The methanolic extract (60 °C) of sour pomegranate peel contained the highest phenolic extract (4952.4 mg/100 g of dry weight). Terebinth green seed had the lowest phenolic extract (599.4 mg/100 g of dry weight). Anthocyanins ranged between 3.5 (terebinth red seed) and 0.2 mg/100 g of dry material (thyme). Significant effect of different extracting solvents and temperatures on total phenolics and anthocyanin extracts were found. The methanol and 60 °C of extraction conditions found to be the best for extracting phenolic compounds. The distilled water and 60 °C extraction conditions found to be the best for extracting anthocyanin.     

Antioxidant and tyrosinase inhibitory activity of mango seed kernel by product

The antioxidant and tyrosinase inhibitory properties of extracts of mango seed kernel (Mangifera indica L.), which is normally discarded when the fruit is processed, were studied. Extracts contained phenolic components by a high antioxidant activity, which was assessed in homogeneous solution by the 2,2-diphenyl-1-picrylhydrazyl radical and 2,2′-azinobis (3-ethylbenzothialozinesulfonic acid) radical cation-scavenging assays and in an emulsion with the ferric thiocyanate test. The extracts also possessed tyrosinase inhibitory activity. Drying conditions and extraction solvent were varied, and optimum conditions for preparation of mango seed kernel extract were found to be sun-drying with ethanol extraction at room temperature. Refluxing in acidified ethanol gave an increase in yield and the obtained extract had the highest content of total phenolics, and also was the most effective antioxidant with the highest radical-scavenging, metal-chelating and tyrosinase inhibitory activity. The extracts did not cause acute irritation of rabbit skins. Our study for the first time reveals the high total phenol content, radical-scavenging, metal-chelating and tyrosinase inhibitory activities of the extract from mango seed kernel. This extract may be suitable for use in food, cosmetic, nutraceutical and pharmaceutical applications.     

藜蒿茎抑制黄嘌呤氧化酶活性成分提取条件优化及其成分分析

以黄嘌呤氧化酶(Xanthine oxidase,XOD)抑制活性为监测指标,采用乙醇回流提取法提取藜蒿茎活性成分。首先进行单因素实验,然后以此为基础,通过响应曲面法优化藜蒿茎中抑制XOD活性成分提取条件,最后通过超高效液相色谱串联四级杆飞行时间质谱仪(UPLC/Q-TOF-MS/MS)对藜蒿茎乙醇提取液定性分析。结果表明,最佳提取条件为乙醇浓度53%,提取温度79℃,液料比34:1(mL/g),在此条件下得到提取液的XOD活性抑制率为56.4%。鉴定出藜蒿茎乙醇提取液的主要成分包括新绿原酸(5-CQA)、绿原酸(3-CQA)、异绿原酸b (3,4-diCQA)、异绿原酸a (3,5-diCQA)、1,5-二咖啡酰基奎宁酸(1,5-diCQA)和异绿原酸c (4,5-diCQA)。     

野生粉叶爬山虎种子等部位的原花青素提取纯化工艺及含量测定

通过正交实验研究粉叶爬山虎中原花青素提取条件。结果表明:提取时间100min,乙醇体积分数75%,提取温度65℃,料液比1:10为较佳条件。香草醛-盐酸法测得果梗、果皮、种子中含量分别为2.6317%、3.7967%、4.0934%;大孔吸附树脂分离纯化的结果表明:LSA-21树脂适合分离纯化粉叶爬山虎中原花青素,分离条件:上样液质量浓度为20mg/mL,洗脱流速为2.0BV/h,经HPLC测得纯化后果梗、果皮与种子中原花青素含量为2.39%、2.31%、3.94%;HPLC检测LSA-21树脂分离纯化后的原花青素纯度可达87%以上。     

Extraction and microencapsulation of bioactive compounds from pomegranate (Punica granatum var. Wonderful) residues

Pomegranate peels and seeds are industrial residues considered interesting sources of punicalagin (PU) and punicic acid (PA), respectively. To optimise their extraction process and protect them against environmental factors, pomegranate residues were extracted with supercritical CO₂ (SC‐CO₂) using a Box–Behnken design and then optimal extracts encapsulated by spray‐drying applying a 2² central composite design. Peel extracts showed a PU content of 0.4–9.5% with optimal extraction conditions of 400 bar, 43 °C and 20% ethanol. On the other hand, SC‐CO₂ seed extracts showed a PA content of 65.1–78.4% with 450 bar, 48 °C and 10% ethanol as optimal extraction parameters. Otherwise, the encapsulation efficiency of SC‐CO₂ extracts was significantly affected by core/wall material ratio and its quadratic effect. This parameter ranged from 35.1% to 72.4% for peel extracts and from 68.2% to 92.7% for seed extracts. Results showed that the proposed technologies are a feasible approach to the integral utilisation of residues from the pomegranate industry.     

籽瓜多糖提取工艺的响应面优化及其体外降血脂活性

以新疆籽瓜为原材料,在单因素实验的基础上,采用响应面分析法优化超声辅助提取籽瓜多糖工艺。通过不同浓度的籽瓜多糖与甘氨胆酸盐和牛磺胆酸钠的结合能力,评价多糖体外降血脂功能。结果表明:超声辅助提取多糖的工艺为提取温度42℃、提取时间2 h、料液比1:30 g/mL、超声功率220 W,籽瓜多糖提取得率为6.03%,与理论预测值接近,说明模型拟合良好,工艺条件准确可行。不同浓度籽瓜多糖与甘氨胆酸钠和牛磺胆酸钠的结合能力结果表明,籽瓜多糖浓度为2.5 mg/mL时,与甘氨胆酸钠和牛磺胆酸钠的结合率分别达到了62.67%和69.27%,表明籽瓜多糖具有较好的体外降血脂活性。与其它提取物的胆酸盐结合试验结果作比较,籽瓜多糖的降血脂活性较好。因此,籽瓜多糖是一种潜在的天然降血脂活性成分。     

响应面法优化樱桃籽清除DPPH自由基物质的提取工艺

优化樱桃籽抗氧化物质的提取工艺。以DPPH 自由基清除法检测提取物的抗氧化能力,考察3个变量(乙醇体积分数、提取温度和提取时间)对樱桃籽清除DPPH自由基的影响,并通过响应面分析法确定樱桃籽抗氧化物质提取的最佳工艺条件。结果表明：最佳工艺条件为液料比20:1(mL/g)、乙醇溶液体积分数33%、提取温度60℃、提取时间31min。在最佳提取条件下,DPPH 自由基实际清除率达到92.58%,与理论预测值非常接近,说明采用响应面法优化樱桃籽抗氧化物质的提取工艺可行。     

葡萄籽原花青素的提取及其抗紫外线活性测定

采用快速溶剂萃取法提取葡萄籽脱脂粉中的原花青素,通过单因素试验和正交试验优化提取工艺,最终获得葡萄籽原花青素提取物（grape seed proanthocyanidins extracts,GSPE）干粉。快速简便地测定不同质量浓度的GSPE乙醇溶液的防晒系数以反映抗紫外线活性,并探究GSPE乙醇溶液质量浓度对其抗紫外线活性的影响。结果表明,快速溶剂萃取法以乙醇做安全提取剂,最佳提取参数为萃取压强1 100 psi、萃取时间14 min、萃取温度70 ℃、乙醇体积分数70%,在此条件下,提取原花青素得率为71.62 mg/g,纯度为41.53%;1 000 μg/mL的原花青素提取物乙醇溶液的防晒系数值达24.755 6±0.759 9,具有显著抗紫外线活性;GSPE抗紫外线活性与质量浓度在一定范围内呈显著正相关。     

Influence of heat processing on functional properties of Australian wattle seed (Acacia victoriae Bentham) extracts

Whole wattle (Acacia victoriae Bentham) seed was extracted with water before or after a soaking/heat treatment regime designed to destroy its protease inhibitors. The yield, composition and physical properties of these extracts were measured and they were then subjected to an analysis of their functional properties, which included emulsion and foam formation and stabilization, solubility at different pH values and gelling ability. Processing of soaked wattle seed at 100 °C for 30 s led to a much reduced extract yield and viscosity at both pH 4 and 7, decreased its water-soluble carbohydrate content but increased its protein content, and solubility under alkaline conditions. Processing of wattle seed before extraction also led to increased emulsion droplet size and reduced emulsion stability, the differences being more pronounced in emulsions formed with 20% oil compared with 50% oil-in-water emulsions. Comparatively, the emulsions formed using extract from non-processed wattle seed were very stable at both 20% and 50% oil levels, especially at pH 7 where the enhanced viscosity of the extract predominated. All extracts had very low foaming capacity, and gelation did not occur in any of the samples even at 10% (w/v) extract concentration.