石榴皮多酚的微波辅助提取及提取物抗氧化与抑菌作用研究

Microwaves Assisted Extraction of Polyphenol from Pomegranate Peel and its Antioxidant and Antimicrobial Activities

摘要:

通过单因素实验、正交实验，用微波辅助法提取石榴皮多酚类化合物，确定了石榴多酚提取的最优工艺条件：40%（体积分数）乙醇作溶剂，料液比（g:mL）l:35，微波功率为242 W，提取时间60 s，提取三次，以该优化条件提取时，多酚粗提物的得率26.52%。同时还研究了石榴皮提取物对羟自由清除作用和小鼠肝匀浆脂质过氧化的抑制作用，研究显示，其半抑制浓度IC50，EC50分别为0.288 mg/mL，0.0079 mg/mL。同时还通过测定抑菌圈直径和最小抑菌浓度（MIC）研究了石榴多酚的提取物对大肠杆菌和枯草杆菌的抑制作用，实验表明：石榴皮多酚类物质对大肠杆菌和枯草杆菌有较好的抑制作用，其作用在浓度为1g/L时最为显著；对应的抑菌圈直径分别为1.15 cm和1.25 cm；其最小抑菌浓度分别为0.5 g/L和2 g/L。

Abstract:

The extraction conditions of pomegranate polyphenols were optimized by orthogonal and single factor experiments. The results showed that the optimum volume percent of ethanol in the exaction solution, the ratio of pomegranate peel powder to the solution, the microwave power, extraction time and times were 40%, 1:35, 242 w, 60 s and 3 times, respectively. Under those conditions, the yield of polyphenols from pomegranate peel was 26.52%. Besides, the effects of the extract on hydroxyl radical scavenge and lipid peroxidation of mouse liver suspension were investigated and the values of IC50 and EC50 were shown to be 0.288mg/mL and 0.0079 mg/mL, respectively. It was also found that 1 g/L of the pomegranate polyphenol extracts had the highest inhibition effects on both Escherichia coli and Bacillus subtilis with the inhibition zone diameter and minimum inhibitory concentration of 1.15 cm and 0.5 g/L respectively for Escherichia coli, and 1.25 cm and 2 g /L respectively for Bacillus subtilis.