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Optimization of ultrasound-assisted extraction of polyphenols from yellow mustard seed meal and its antibacterial activity
  
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KeyWord:yellow mustard seed meal  polyphenols  ultrasound-assisted extraction  antibacterial activity
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Author NameAffiliation
ZHAO Qiang  
LV Wei  
ZHAO Erlao  
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Abstract:
      With extraction rate of polyphenols as index, the ultrasound-assisted extraction conditions of polyphenols from yellow mustard seed meal were optimized by single factor experiment combined with orthogonal experiment, and the antibacterial activity of the extracted polyphenols was preliminarily studied. The results showed that the optimal ultrasound-assisted extraction conditions of polyphenols from yellow mustard seed meal were obtained as follows: using ethanol with volume fraction 60% as extractant, ratio of solid to liquid 1∶20, ultrasonic power 240 W, extraction temperature 50℃, extraction time 50 min. Under these conditions, the extraction rate of polyphenols was 1.172%. The extracted polyphenols exhibited certain inhibitory effect on Staphylococcus aureus,Bacillus subtilis and Escherichia coli, indicating that polyphenols extracted from yellow mustard seed meal had certain antibacterial activity.
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