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实验采用微生物浊度法,研究不同提取条件下所得蓝靛果花色苷对大肠杆菌和金黄色葡萄球菌的抑制作用。结果表明:不同水提条件下所得的蓝靛果花色苷对大肠杆菌和金黄色葡萄球菌均有抑制作用。通过正交实验得到对大肠杆菌有抑制作用的蓝靛果花色苷的最佳提取条件为:料液比1:25,时间5h,温度65℃;对金黄色葡萄球菌有抑制作用的蓝靛果花色苷的最佳提取条件为:料液比1:20,时间5h,温度55℃。
Microbial turbidity was used to study the inhibitory effect of anthocyanins extracted from Lonicera edulis against Escherichia coli and Staphylococcus aureus under different extraction conditions. The results showed that the extracts of Lonicera edulis had inhibitory effects on Escherichia coli and Staphylococcus aureus under different water extraction conditions. The optimum extraction conditions for the anthocyanins of Lonicera edulis against E. coli were obtained by orthogonal experiment: the ratio of solid to liquid was 1:25, the time was 5h, the temperature was 65 ℃; the inhibitory effect of Staphylococcus aureus anthocyanin The best extraction conditions: solid-liquid ratio 1:20, time 5h, temperature 55 ℃.