CN107242428A - 一种芒果皮抑菌剂的制备方法 - Google Patents
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Abstract
本发明公开了一种芒果皮抑菌剂的制备方法,属于抑菌剂制备技术领域。本芒果皮抑菌剂的制备方法包括如下步骤:(1)芒果皮处理;(2)脱脂;(3)乙醇萃取;(4)蒸馏水提纯;(5)乙醇溶解。本芒果皮抑菌剂的制备方法可以很好地将人们丢弃的芒果皮进行废物利用,既减少了垃圾的排放,又能美化环境;制成的芒果皮抑菌剂具有杀菌效果好的特点,并且制备所需的原材料少,制备方法简单,成本低,安全无毒,是一种新型的植物抑菌剂。本发明的抑菌剂特别适用于食品,同时也适用于药品和日用品。
Description
技术领域
本发明涉及抑菌剂的制备技术领域,具体涉及一种芒果皮抑菌剂的制备方法。
背景技术
芒果除了鲜食,大部分用于加工成芒果干、芒果酒、芒果醋、芒果罐头等。将鲜芒果加工成各类芒果产品可以解决芒果的不耐贮存问题,但同时也产生了大量的芒果皮。目前,芒果皮的处理方式一般为抛弃,这样既造成了原材料的浪费又污染环境。芒果皮中含有类黄酮、芒果苷等天然化学成分,对于许多微生物都具有明显的抑制效果。据估计,芒果皮占鲜果重的7%~24%,如果能将这些芒果皮废弃物加以利用,对增加芒果产品附加值将具有不可估量的作用,同时能为开发新型植物抑菌剂提供一种的新思路。
抑菌剂就是能抑制细菌生长的物质。抑菌剂主要是通过抑制细菌的生长繁殖过程中所需物质的合成来达到抑制细菌生长繁殖的目的,抑菌剂可能无法杀死细菌,但它可以抑制细菌的生长,阻止细菌滋生过多而危害人体健康。目前,在食品生产过程中通常会添加防腐剂,防腐剂用于抑制食品中的微生物繁殖,防止食品腐败变质,以延长食品的保存时间。但是,食品防腐剂也是一把“双刃剑”,有可能给人们的健康带来一定的危害。在我国,目前食品生产中使用的防腐剂绝大多数都是人工合成的,使用不当会有一定的副作用;有些防腐剂甚至含有微量毒素,长期过量摄入会对人体健康造成一定的损害。以目前广泛使用的食品防腐剂苯甲酸为例,国际上对其使用一直存有争议。比如,因为已有苯甲酸及其钠盐蕴积中毒的报道,欧共体儿童保护集团认为它不宜用于儿童食品中,日本也对它的使用做出了严格限制。即使是作为国际上公认的安全防腐剂之一山梨酸和山梨酸钾,过量摄入也会影响人体新陈代谢的平衡。
发明内容
本发明的目的是为了解决现有技术存在的上述问题,提供一种芒果皮抑菌剂的制备方法,本方法可以很好地将人们丢弃的芒果皮进行废物利用,既减少了垃圾的排放,又能美化环境;同时能充分发挥芒果皮中的类黄酮、芒果苷等天然化学成分的抑菌作用,制成的芒果皮抑菌剂具有杀菌效果好的特点,并且制备所需的原材料少,制备方法简单,成本低,安全无毒,是一种新型的植物抑菌剂。本发明的抑菌剂特别适用于食品,同时也适用于药品和日用品。
为达到上述目的,本发明采用的技术方案如下:
一种芒果皮抑菌剂的制备方法,包括如下步骤:
(1)芒果皮处理
挑选无病虫害、表皮光滑的芒果,洗净晾干,制成厚度为1~2mm的芒果皮,然后烘干,粉碎,得芒果皮粉末;
(2)脱脂
取步骤(1)制得的芒果皮粉末,倒入石油醚至完全浸没粉末,静置20-30min后,超声波振荡5-10min,完成脱脂,用石油醚按上述脱脂方法脱脂两次,倒掉上层溶液,取出沉淀物烘干,得到脱脂后的芒果皮粉末;
(3)乙醇萃取
取脱脂后的芒果皮粉末,倒入体积分数为85%乙醇至完全浸没粉末,静置15-25min后,超声波振荡5-10min,倒出上层溶液,离心后取上清液,即为离心萃取液,完成乙醇萃取,用体积分数为85%的乙醇按上述方法萃取三次,并且收集三次的离心萃取液混合均匀,得到乙醇萃取液;
(4)蒸馏水提纯
取步骤(3)制得的乙醇萃取液,加入3-4倍体积的蒸馏水混合均匀,静置10min,离心分离后,取水不溶性成分物质,即为水提纯物;
(5)乙醇溶解
取步骤(4)制得的水提纯物,加入体积分数为85%乙醇进行溶解,其中水提纯物与85%乙醇的质量比为1:5-6,水提纯物溶解均匀后得到乙醇溶解液,在乙醇溶解液中加入蒸馏水,其中乙醇溶解液与蒸馏水的体积比为1:35-40,混合均匀后即可得到芒果皮抑菌剂。
上述技术方案,作为优选,步骤(1)中,所述烘干温度为55-65℃,烘干时间为22-25h。
上述技术方案,作为优选,步骤(1)中,芒果皮粉碎至40目。
上述技术方案,作为优选,步骤(2)中,所述静置时间为25min,超声波振荡时间为8min。
上述技术方案,作为优选,步骤(2)和步骤(3)中,所述超声波的功率为50%,温度为20℃,水位为80。
上述技术方案,作为优选,步骤(2)中,所述石油醚的规格为60~90℃。
上述技术方案,作为优选,步骤(2)中,芒果皮粉末与石油醚的质量比为1:2。
上述技术方案,作为优选,步骤(3)中,脱脂后的芒果皮粉末与85%乙醇的质量比为1:2。
上述技术方案,作为优选,步骤(3)中,所述静置时间为20min,超声波振荡时间为8min。
上述技术方案,作为优选,步骤(3)中,所述离心时,离心机的转速为2000rpm,离心时间为10min。
上述技术方案,作为优选,步骤(5)中,所述水提纯物与85%乙醇的质量比为1:5,所述乙醇溶解液与蒸馏水的体积比为1:37。
有益效果:
1、本芒果皮抑菌剂的制作方法能很好进行废物利用,将人们丢弃的芒果皮利用起来,并充分发挥其用处,既减少了垃圾的排放,还能美化环境。
2、制作的原材料为芒果皮废弃物,且制备过程简单,易操作,所以成本低,易于大批量生产。
3、现有的植物抑菌剂通常分两种,一种是以多种植物为原料的抑菌剂,该种抑菌剂制备过程会增加原料成本和制备工艺成本;另一种是以单一的植物为原料的抑菌剂,该种抑菌剂一般只对某类有害菌的抑菌效果较好,但是广谱抑菌效果较弱。而本发明制得的芒果皮抑菌剂能抑制金黄色葡萄球菌、铜绿假单胞菌、白色念球菌和酿酒酵母等菌,不仅拓展了单一植物为原料的抑菌剂的抑菌谱,抑菌范围广,而且因本发明只是利用了废弃的芒果皮进行制备,能很大程度的降低原料成本和工艺成本。
4、本方法在常用的醇提工艺的基础上增加了蒸馏水提纯及乙醇溶解,这些步骤能提高芒果皮抑菌剂的纯度,能显著提高抑菌的有效成分,本方法制得的芒果皮抑菌剂的抑菌效果好,安全无毒,环境友好,使用广泛,使用量小,可用于食品、药品和日用品中。
具体实施方式
下面结合具体的实施例对本发明作进一步说明。
实施例1
一种芒果皮抑菌剂的制备方法,包括如下步骤:
(1)样品处理
从市场购买10斤无病虫害、表皮是绿色且比较光滑的芒果,所述芒果为广西百色右江区的玉芒芒果。将芒果清洗干净,风干或晾干,用水果刀削厚度为1~2mm的芒果皮,然后将新鲜的芒果皮置于烘干机中,调温度60℃,24h烘干后进行粉碎,粉碎至40目,制得芒果皮粉末。
(2)脱脂
将芒果皮粉末15g置于锥形瓶中,然后倒入30g规格为60~90℃的石油醚,使石油醚完全浸没芒果皮粉末,静置25min后,超声波(功率50%,温度20℃,水位80)振荡8min,脱脂完成,用60~90℃的石油醚按上述方法反复脱脂两次,倒掉上层溶液,取出沉淀物烘干,得到脱脂后的芒果皮粉末。
(3)乙醇萃取
取脱脂后的芒果皮粉末10g,倒入20g体积份数为85%乙醇,使85%乙醇完全浸没脱脂后的芒果皮粉末,静置等待20min后,超声波(功率50%,温度20℃,水位80)振荡8min,倒出上层溶液后进行离心,2000rpm离心10min,离心后取上清液,即为离心萃取液,完成乙醇萃取,用体积分数为85%的乙醇按上述方法反复萃取三次,并且收集这三次的离心萃取液混合均匀,得到乙醇萃取液。
(4)蒸馏水提纯
取步骤(3)制得的乙醇萃取液10mL,加入30mL的蒸馏水进行混合均匀,静置10min,离心分离后,取水不溶性成分物质,即为水提纯物。
(5)乙醇溶解
取步骤(4)制得的水提纯物2g,加入10g体积分数为85%乙醇进行溶解,水提纯物溶解均匀后得到乙醇溶解液,在乙醇溶解液中加入440mL蒸馏水,混合均匀后即可得到芒果皮抑菌剂。制备所得的芒果皮抑菌剂的保存温度为4℃。
所述体积份数为85%乙醇的配置方法:取150mL的蒸馏水注入850mL的AR级乙醇中搅拌均匀即可。
实施例2
一种芒果皮抑菌剂的制备方法,包括如下步骤:
(1)芒果皮处理
挑选无病虫害、表皮光滑的芒果,洗净晾干,制成厚度为1~2mm的芒果皮,然后烘干,烘干温度为65℃,烘干时间为22h,粉碎至40目,得芒果皮粉末。
(2)脱脂
取步骤(1)制得的芒果皮粉末置于容器中,再倒入60~90℃石油醚至完全浸没芒果皮粉末,静置30min后,超声波(功率50%,温度20℃,水位80)振荡5min,完成脱脂,用60~90℃石油醚按上述脱脂方法脱脂两次,倒掉上层溶液,取出沉淀物烘干,得到脱脂后的芒果皮粉末;
(3)乙醇萃取
取脱脂后的芒果皮粉末置于容器中,再倒入体积分数为85%乙醇至完全浸没脱脂后的芒果皮粉末,静置15min后,超声波(功率50%,温度20℃,水位80)振荡10min,倒出上层溶液,离心后取上清液,即为离心萃取液,完成乙醇萃取,用体积分数为85%的乙醇萃取三次,并且收集三次的离心萃取液混合均匀,得到乙醇萃取液;
(4)蒸馏水提纯
取步骤(3)制得的乙醇萃取液,加入4倍体积的蒸馏水混合均匀,静置10min,离心分离后,取水不溶性成分物质,即为水提纯物;
(5)乙醇溶解
取步骤(4)制得的水提纯物,加入体积分数为85%乙醇进行溶解,其中水提纯物与85%乙醇的质量比为1:6,水提纯物溶解均匀后得到乙醇溶解液,在乙醇溶解液中加入蒸馏水,其中乙醇溶解液与蒸馏水的体积比为1:35,混合均匀后即可得到芒果皮抑菌剂。
用实施例1制备得到的芒果皮抑菌剂进行抑菌试验,具体如下:
(1)样品液制备
将培养皿、枪头、0.22μm的滤膜、注射器和接种环灭菌(121℃,30min)。无菌接种室和超净工作台在紫外灯下灭菌30min。灭菌完毕以后,在无菌接种室中将实施例1制得的芒果皮抑菌剂振荡摇匀后,用注射器各吸取25mL的芒果皮抑菌剂,用0.22μm的滤膜(已灭菌)过滤置于锥形瓶中备用。(注:同在无菌条件下操作)
(2)培养平板制备
用移液枪各吸取1mL过滤后的芒果皮抑菌剂置于四个培养皿中,再在其中的三个培养皿中倒入体积约为14mL的营养琼脂培养基,另外一个培养皿中倒入体积约为14mL的PDA营养基,趁热摇匀,静置于超净工作台中冷却。(注:在无菌条件下操作,培养基一定要在60℃以下倒入,培养基不能过热,否则会破坏掉芒果皮抑菌剂里面的有效成分。)
培养基成分:营养琼脂培养基(牛肉膏3.0g,蛋白胨10.0g,Nacl 5.0g,琼脂20g,蒸馏水1000mL,PH 7.4~7.6);PDA培养基(马铃薯200g,葡萄糖20g,琼脂20g,水1000mL,自然pH)。
(3)接种及培养
用移液枪各取0.1mL金黄色葡萄球菌、白色念球菌、铜绿假单胞菌菌液接种于含有芒果皮抑菌剂的营养琼脂培养基上,酿酒酵母菌菌液接种于含有芒果皮抑菌剂的PDA营养基上,用涂布棒涂匀。贴好标签,写好日期、菌种名。金黄色葡萄球菌、白色念球菌、铜绿假单胞菌倒置于37±1℃恒温培养箱中培养,酿酒酵母菌倒置于27±1℃恒温培养箱中培养。(注:每种菌种接种三个平板,形成平行对照,且接种完后的培养基用保鲜袋套住,避免杂菌感染。)
本抑菌试验还设置有对照组,对照组没有加入芒果皮抑菌剂,其他条件与实施例1的试验一致。
经过对上述试验进行观察和记录,实施例1制得的芒果皮抑菌剂对四种实验菌的影响,具体数据见表1。
表1
注:“—”表示无菌体生长;“+”表示有菌体生长。“A”表示金黄色葡萄球菌;“B”表示铜绿假单胞菌;“C”表示白色念球菌;“D”表示酿酒酵母。
由表1可知,实施例1制得的芒果皮抑菌剂对酿酒酵母的抑菌效果显著,对于其他三种实验菌,第一天均没有菌落,第二天开始金黄色葡萄球菌小且聚拢,铜绿假单胞菌和白色念球菌出现生长的趋势;第三天开始金黄色葡萄球菌和铜绿假单胞菌长势变慢,而白色念球菌小且密;第四天和第五天白色念球菌长势变慢。综合上述,芒果皮抑菌剂对金黄色葡萄球菌、铜绿假单胞菌、白色念球菌和酿酒酵母有较好的抑菌效果,抑菌范围广,抑菌效果好。
虽然本发明已以较佳实施例揭示如上,然其并非用以限制本发明,任何本领域技术人员,在不脱离本发明的精神和范围内,当可做些许的修改和完善,因此本发明的保护范围当以权利要求书所界定的为准。
Claims (10)
1.一种芒果皮抑菌剂的制备方法,其特征在于,所述方法包括如下步骤:
(1)芒果皮处理
挑选无病虫害、表皮光滑的芒果,洗净晾干,制成厚度为1~2mm的芒果皮,然后烘干,粉碎,得芒果皮粉末;
(2)脱脂
取步骤(1)制得的芒果皮粉末置于容器中,再倒入石油醚至完全浸没芒果皮粉末,静置20-30min后,超声波振荡5-10min,完成脱脂,用石油醚按上述脱脂方法脱脂两次,倒掉上层溶液,取出沉淀物烘干,得到脱脂后的芒果皮粉末;
(3)乙醇萃取
取脱脂后的芒果皮粉末置于容器中,再倒入体积分数为85%乙醇至完全浸没脱脂后的芒果皮粉末,静置15-25min后,超声波振荡5-10min,倒出上层溶液,离心后取上清液,即为离心萃取液,完成乙醇萃取,用体积分数为85%的乙醇萃取三次,并且收集三次的离心萃取液混合均匀,得到乙醇萃取液;
(4)蒸馏水提纯
取步骤(3)制得的乙醇萃取液,加入3-4倍体积的蒸馏水混合均匀,静置10min,离心分离后,取水不溶性成分物质,即为水提纯物;
(5)乙醇溶解
取步骤(4)制得的水提纯物,加入体积分数为85%乙醇进行溶解,其中水提纯物与85%乙醇的质量比为1:5-6,水提纯物溶解均匀后得到乙醇溶解液,在乙醇溶解液中加入蒸馏水,其中乙醇溶解液与蒸馏水的体积比为1:35-40,混合均匀后即可得到芒果皮抑菌剂。
2.根据权利要求1所述芒果皮抑菌剂的制备方法,其特征在于:步骤(1)中,所述烘干温度为55-65℃,烘干时间为22-25h。
3.根据权利要求1所述芒果皮抑菌剂的制备方法,其特征在于:步骤(1)中,芒果皮粉碎至40目。
4.根据权利要求1所述芒果皮抑菌剂的制备方法,其特征在于:步骤(2)中,所述静置时间为25min,超声波振荡时间为8min。
5.根据权利要求1所述芒果皮抑菌剂的制备方法,其特征在于:步骤(2)和步骤(3)中,所述超声波的功率为50%,温度为20℃,水位为80。
6.根据权利要求1所述芒果皮抑菌剂的制备方法,其特征在于:步骤(2)中,所述石油醚的规格为60~90℃,芒果皮粉末与石油醚的质量比为1:2。
7.根据权利要求1所述芒果皮抑菌剂的制备方法,其特征在于:步骤(3)中,脱脂后的芒果皮粉末与85%乙醇的质量比为1:2。
8.根据权利要求1所述芒果皮抑菌剂的制备方法,其特征在于:步骤(3)中,所述静置时间为20min,超声波振荡时间为8min。
9.根据权利要求1所述芒果皮抑菌剂的制备方法,其特征在于:步骤(3)中,所述离心时,离心机的转速为2000rpm,离心时间为10min。
10.根据权利要求1所述芒果皮抑菌剂的制备方法,其特征在于:步骤(5)中,所述水提纯物与85%乙醇的质量比为1:5,所述乙醇溶解液与蒸馏水的体积比为1:37。
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