CN116349700B - Application of noni fruit extract in inhibiting aspergillus flavus - Google Patents
Application of noni fruit extract in inhibiting aspergillus flavus Download PDFInfo
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- 244000131360 Morinda citrifolia Species 0.000 title claims abstract description 118
- 235000017524 noni Nutrition 0.000 title claims abstract description 118
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 73
- 239000000284 extract Substances 0.000 title claims abstract description 47
- 241000228197 Aspergillus flavus Species 0.000 title claims abstract description 29
- 230000002401 inhibitory effect Effects 0.000 title claims abstract description 24
- 239000000843 powder Substances 0.000 claims abstract description 56
- 238000004108 freeze drying Methods 0.000 claims abstract description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 238000002156 mixing Methods 0.000 claims abstract description 19
- 238000002137 ultrasound extraction Methods 0.000 claims abstract description 18
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 claims description 20
- 239000002245 particle Substances 0.000 claims description 16
- 238000002360 preparation method Methods 0.000 claims description 15
- 239000006228 supernatant Substances 0.000 claims description 14
- 235000020729 noni extract Nutrition 0.000 claims description 12
- 238000002791 soaking Methods 0.000 claims description 10
- 239000000706 filtrate Substances 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 7
- 239000000047 product Substances 0.000 claims 6
- 238000002604 ultrasonography Methods 0.000 claims 3
- 230000000694 effects Effects 0.000 abstract description 10
- 229930195730 Aflatoxin Natural products 0.000 abstract description 4
- XWIYFDMXXLINPU-UHFFFAOYSA-N Aflatoxin G Chemical compound O=C1OCCC2=C1C(=O)OC1=C2C(OC)=CC2=C1C1C=COC1O2 XWIYFDMXXLINPU-UHFFFAOYSA-N 0.000 abstract description 4
- 239000005409 aflatoxin Substances 0.000 abstract description 4
- 239000000419 plant extract Substances 0.000 abstract description 3
- 230000000443 biocontrol Effects 0.000 abstract description 2
- 238000011161 development Methods 0.000 abstract description 2
- 230000005764 inhibitory process Effects 0.000 description 12
- 230000000844 anti-bacterial effect Effects 0.000 description 9
- 241000588724 Escherichia coli Species 0.000 description 4
- 235000008898 Morinda citrifolia Nutrition 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 241000194019 Streptococcus mutans Species 0.000 description 3
- 244000052616 bacterial pathogen Species 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 239000001963 growth medium Substances 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 241000191967 Staphylococcus aureus Species 0.000 description 2
- 239000000469 ethanolic extract Substances 0.000 description 2
- 229940068517 fruit extracts Drugs 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 241000228212 Aspergillus Species 0.000 description 1
- 206010007269 Carcinogenicity Diseases 0.000 description 1
- 206010016654 Fibrosis Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010067125 Liver injury Diseases 0.000 description 1
- 241000157491 Morinda Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241000589517 Pseudomonas aeruginosa Species 0.000 description 1
- 241001107098 Rubiaceae Species 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
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- 231100000260 carcinogenicity Toxicity 0.000 description 1
- 230000007670 carcinogenicity Effects 0.000 description 1
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- 208000019425 cirrhosis of liver Diseases 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007850 degeneration Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 231100000234 hepatic damage Toxicity 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
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- 230000000607 poisoning effect Effects 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000008223 sterile water Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N65/00—Biocides, pest repellants or attractants, or plant growth regulators containing material from algae, lichens, bryophyta, multi-cellular fungi or plants, or extracts thereof
- A01N65/08—Magnoliopsida [dicotyledons]
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N65/00—Biocides, pest repellants or attractants, or plant growth regulators containing material from algae, lichens, bryophyta, multi-cellular fungi or plants, or extracts thereof
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01P—BIOCIDAL, PEST REPELLANT, PEST ATTRACTANT OR PLANT GROWTH REGULATORY ACTIVITY OF CHEMICAL COMPOUNDS OR PREPARATIONS
- A01P3/00—Fungicides
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
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Abstract
The invention relates to application of noni fruit extract in inhibiting aspergillus flavus, which is prepared by the following steps: slicing noni, freeze-drying and crushing to obtain noni powder; mixing noni powder with water, adjusting pH to 5-6, and performing ultrasonic-assisted extraction at 60-80deg.C. The noni fruit extract can obviously inhibit the growth of aspergillus flavus, can effectively control the aspergillus flavus to produce aflatoxin, is a plant extract with good biocontrol effect and no pollution, and has wide development and application prospects.
Description
Technical Field
The invention relates to the technical field of plant extracts, in particular to application of noni fruit extracts in the aspect of inhibiting aspergillus flavus.
Background
Aspergillus flavus (Aspergillus flavus) is Aspergillus fungus. Aspergillus flavus is a common saprophytic fungus which is widely distributed in nature and is mostly found on soil, moldy grains and other moldy organic matters. Aspergillus flavus can produce aflatoxin, has carcinogenicity, and can cause animal poisoning. After eating foods containing aflatoxin, animals can cause liver damage, causing toxic diseases characterized by liver degeneration, swelling, cirrhosis and bleeding.
Noni refers to Morinda citrifolia, the chemical name Morinda citrifolia Linn, the English name Noni, and also the names Morinda citrifolia, and Noni, which are plants of the genus Morinda of the family Rubiaceae. Noni is the fruit of Morinda citrifolia. Noni belongs to traditional medicinal plants, has good curative effects on cancers, hypertension, diabetes mellitus and the like, has research and considers that noni has antibacterial effects, for example Liu Aisha and the like examine the antibacterial activity of noni fruit fermentation juice, seed ethanol extract, seed water distilled extract and noni leaf extract on 4 pathogenic bacteria of pseudomonas aeruginosa, escherichia coli, staphylococcus aureus and streptococcus mutans, and the result shows that the noni fruit fermentation juice with the concentration of 75% -100% has an inhibitory effect on three pathogenic bacteria and has no inhibitory effect on streptococcus mutans, and the seed water distilled extract with the concentration of 10% -2% has an inhibitory effect on four pathogenic bacteria and the seed ethanol extract with the concentration of 10% -4% has no inhibitory effect on escherichia coli, staphylococcus aureus and streptococcus mutans. Min and other researches show that the noni fresh fruit extract and noni fermentation juice have certain inhibition effect on escherichia coli. The bacteriostatic action of noni plants has obtained a certain research result, but the current research is mainly focused on bacteria such as escherichia coli, reports on the inhibition of fungi by noni fruit extracts are rarely seen, and reports on the resistance of aspergillus flavus are not seen.
Disclosure of Invention
In view of the defects of the prior art, the invention provides application of noni fruit extract in inhibiting aspergillus flavus, and the invention provides that the application of noni fruit can be further widened, and the medicinal value of noni fruit is improved.
The technical scheme of the invention mainly comprises the following contents:
The invention relates to application of noni fruit extract in inhibiting aspergillus flavus, which is prepared by the following steps: slicing noni, freeze-drying and crushing to obtain noni powder; mixing noni powder with water, adjusting pH to 5-6, and performing ultrasonic-assisted extraction at 60-80deg.C. The method strictly controls the water extraction conditions to obtain the high-efficiency antibacterial part.
Preferably, the noni extract is prepared by the following method: slicing noni, freeze-drying and crushing to obtain noni powder; mixing noni powder with acetone, soaking at 30-50deg.C for 15-30 min, filtering, removing filtrate, and lyophilizing to obtain pretreated noni powder; mixing the pretreated noni fruit powder with water, adjusting pH to 5-6, and performing ultrasonic-assisted extraction at 60-80deg.C. Through pretreatment, the release of active ingredients can be promoted, the influence of other ingredients on the antibacterial effect is avoided, and meanwhile, the purity of the final product is improved, so that the antibacterial effect is improved.
Noni changes color from dark green to light green, then to yellowish green, then to pale yellow, and finally to white as maturity increases. The invention discovers that the Aspergillus flavus inhibition effect of the extract obtained by taking the noni fruits with green yellow and immature seeds as raw materials is obviously better than that of the noni fruits with complete ripeness.
Preferably, the noni fruits are crushed to have a particle size of 10-30 μm.
Preferably, the mass ratio of noni fruit powder to water is 1:10-30.
Preferably, the mass ratio of noni fruit powder to acetone is 1:5-10.
Preferably, the ultrasonic frequency is 20kHz-40kHz, the ultrasonic power is 50mW/mL-100mW/mL, and the ultrasonic time is 60min-90min.
More preferably, the noni extract is prepared by the following method: taking noni fruits with yellow-green peel and immature seeds, slicing, freeze-drying and crushing to the particle size of 10-30 mu m to obtain noni fruit powder; mixing noni powder and acetone according to a mass ratio of 1:10, soaking for 15min at 50 ℃, filtering, removing filtrate, and freeze-drying to obtain pretreated noni powder; mixing the pretreated noni fruit powder with water according to a mass ratio of 1:20, adjusting pH to 5.2, performing ultrasonic-assisted extraction at 80 ℃ for 90min, centrifuging, collecting supernatant, and freeze-drying; the ultrasonic frequency is 20kHz, and the ultrasonic power is 100mW/mL.
Compared with the prior art, the invention has the beneficial effects that:
the preparation method of the extract is simple and easy to operate, and is easy to popularize and use in industrialization.
The noni fruit extract prepared by the invention can obviously inhibit the growth of aspergillus flavus, can effectively control the aspergillus flavus to produce aflatoxin, is a plant extract with good biocontrol effect and no pollution, and has wide development and application prospects.
The noni extract provided by the invention can show obvious aspergillus flavus inhibition effect at a lower concentration, and the minimum inhibition concentration is as low as 1.25mg/mL.
Drawings
Fig. 1: the inhibitory effect of noni fruit extract on aspergillus flavus; upper graph: aspergillus flavus, the following diagram: the growth effect of Aspergillus flavus in the culture medium containing noni fruit extract is shown to be inhibited.
Detailed Description
In order to better understand the technical content of the present invention, the following provides specific examples to further illustrate the present invention.
Example 1: preparation of noni fruit extract
Taking noni fruits with yellow-green peel and immature seeds, slicing, freeze-drying and crushing to the particle size of 10-30 mu m to obtain noni fruit powder; the noni fruit powder and water are mixed according to the mass ratio of 1:20, adjusting pH to 5.5, performing ultrasonic-assisted extraction at 80deg.C for 90min, centrifuging at 5000rpm for 10min, collecting supernatant, and freeze drying. The ultrasonic frequency is 20kHz, and the ultrasonic power is 100mW/mL.
Example 2: preparation of noni fruit extract
Taking noni fruits with yellow-green peel and immature seeds, slicing, freeze-drying and crushing to the particle size of 10-30 mu m to obtain noni fruit powder; the noni fruit powder and water are mixed according to the mass ratio of 1:20, adjusting pH to 5.3, performing ultrasonic-assisted extraction at 80deg.C for 90min, centrifuging at 5000rpm for 10min, collecting supernatant, and freeze drying. The ultrasonic frequency is 40kHz, and the ultrasonic power is 50mW/mL.
Example 3: preparation of noni fruit extract
Taking white peel and completely cooked noni fruits, slicing, freeze-drying and crushing to the particle size of 10-30 mu m to obtain noni fruit powder; the noni fruit powder and water are mixed according to the mass ratio of 1:20, adjusting pH to 6.8, performing ultrasonic-assisted extraction at 80deg.C for 90min, centrifuging at 5000rpm for 10min, collecting supernatant, and freeze drying. The ultrasonic frequency is 20kHz, and the ultrasonic power is 100mW/mL.
Example 4: preparation of noni fruit extract
Taking noni fruits with yellow-green peel and immature seeds, slicing, freeze-drying and crushing to the particle size of 10-30 mu m to obtain noni fruit powder; mixing noni powder and acetone according to a mass ratio of 1:10, soaking for 15min at 50 ℃, filtering, removing filtrate, and freeze-drying to obtain pretreated noni powder; mixing the pretreated noni fruit powder with water according to a mass ratio of 1:20, adjusting pH to 5.0, performing ultrasonic-assisted extraction at 80 ℃ for 90min, centrifuging at 5000rpm for 10min, collecting supernatant, and freeze-drying. The ultrasonic frequency is 20kHz, and the ultrasonic power is 100mW/mL.
Example 5: preparation of noni fruit extract
Taking noni fruits with yellow-green peel and immature seeds, slicing, freeze-drying and crushing to the particle size of 10-30 mu m to obtain noni fruit powder; mixing noni powder and acetone according to a mass ratio of 1:10, soaking for 15min at 50 ℃, filtering, removing filtrate, and freeze-drying to obtain pretreated noni powder; mixing the pretreated noni fruit powder with water according to a mass ratio of 1:20, adjusting pH to 6.0, performing ultrasonic-assisted extraction at 60 ℃ for 90min, centrifuging at 5000rpm for 10min, collecting supernatant, and freeze-drying. The ultrasonic frequency is 20kHz, and the ultrasonic power is 100mW/mL.
Example 6: preparation of noni fruit extract
Taking noni fruits with yellow-green peel and immature seeds, slicing, freeze-drying and crushing to the particle size of 10-30 mu m to obtain noni fruit powder; mixing noni powder and acetone according to a mass ratio of 1:5, soaking for 30min at 50 ℃, filtering, removing filtrate, and freeze-drying to obtain pretreated noni powder; mixing the pretreated noni fruit powder with water according to a mass ratio of 1:20, adjusting pH to 6.0, performing ultrasonic-assisted extraction at 60 ℃ for 90min, centrifuging at 5000rpm for 10min, collecting supernatant, and freeze-drying. The ultrasonic frequency is 20kHz, and the ultrasonic power is 100mW/mL.
Experimental example 1: influence of noni extracts obtained by different extraction processes on Aspergillus flavus activity
1.1 Preparation of extracts
Extract a (hot water ultrasound assisted extraction): taking noni fruits with yellow-green peel and immature seeds, slicing, freeze-drying and crushing to the particle size of 10-30 mu m to obtain noni fruit powder; the noni fruit powder and water are mixed according to the mass ratio of 1:20, adjusting pH to 5.2, performing ultrasonic-assisted extraction at 80deg.C for 90min, centrifuging at 5000rpm for 10min, collecting supernatant, and freeze drying. The ultrasonic frequency is 20kHz, and the ultrasonic power is 100mW/mL.
Extract B (methanol extraction): taking noni fruits with yellow-green peel and immature seeds, slicing, freeze-drying and crushing to the particle size of 10-30 mu m to obtain noni fruit powder; mixing noni fruit powder and methanol according to a mass ratio of 1:20, soaking for 6h at 50 ℃, centrifuging for 10min at 5000rpm, collecting supernatant, and freeze-drying.
1.2 Preparation of bacterial liquid:
Aspergillus flavus strain (CGMCC No.18545, information of which is described in patent document CN110982703B filed earlier by the inventor) is activated to prepare spore suspension with the concentration of 10 6 cfu/mL.
1.3 Inhibition zone and Minimum Inhibitory Concentration (MIC) determination
Taking filter paper sheets with the diameter of 6mm, and sterilizing for later use. The concentration of the extract (water as solvent) was 20mg/mL, 10mg/mL, 5mg/mL, 2.5mg/mL, 1.25mg/mL, and 0.625mg/mL, respectively, by double dilution. 25mL of PDA solid medium was added to the petri dish and condensed into a solid plate. 0.1mL of bacteria are dripped into a culture medium and uniformly coated, and a bacteria-containing flat plate is prepared. And (3) sticking the filter paper sheets subjected to soaking treatment of the extracts with different concentrations on the surface of a culture medium, and taking sterile water as a blank control group. The petri dish was sealed with a preservative film, cultured at 28℃for 48 hours, and the diameter of the inhibition zone (including the diameter of the filter paper sheet) was measured. Judging the antibacterial effect of the extract according to the diameter of the antibacterial ring. The test was repeated 3 times and the results averaged.
1.5 Experimental results
TABLE 1
| 20mg/mL | 10mg/mL | 5mg/mL | 2.5mg/mL | 1.25mg/mL | 0.625mg/mL | |
| Extract A | 15.43±0.42 | 12.40±0.29 | 9.47±0.41 | 7.50±0.41 | 6.43±0.17 | - |
| Extract B | 7.21±0.22 | 6.25±0.20 | - | - | - | - |
| Blank control | - | - | - | - | - | - |
"-" Means no inhibition.
The results in Table 1 show that the minimum inhibitory concentration of extract A was 1.25mg/mL and the minimum inhibitory concentration of extract B was 10mg/mL. The antibacterial effect of the extract A is obviously better than that of the extract B.
Experiment 2 study of noni extracts with different maturity to inhibit Aspergillus flavus Activity
Extract a: taking noni fruits with yellow-green peel and immature seeds, slicing, freeze-drying and crushing to the particle size of 10-30 mu m to obtain noni fruit powder; the noni fruit powder and water are mixed according to the mass ratio of 1:20, adjusting pH to 5.2, performing ultrasonic-assisted extraction at 80deg.C for 90min, centrifuging at 5000rpm for 10min, collecting supernatant, and freeze drying. The ultrasonic frequency is 20kHz, and the ultrasonic power is 100mW/mL.
Extract B: taking white peel and completely cooked noni fruits, slicing, freeze-drying and crushing to the particle size of 10-30 mu m to obtain noni fruit powder; the noni fruit powder and water are mixed according to the mass ratio of 1:20, adjusting pH to 5.2, performing ultrasonic-assisted extraction at 80deg.C for 90min, centrifuging at 5000rpm for 10min, collecting supernatant, and freeze drying. The ultrasonic frequency is 20kHz, and the ultrasonic power is 100mW/mL.
According to the method of experiment 1, the diameter of the inhibition zone and the minimum inhibition concentration were determined. The results are shown in Table 2.
TABLE 2
| 20mg/mL | 10mg/mL | 5mg/mL | 2.5mg/mL | 1.25mg/mL | 0.625mg/mL | |
| Extract A | 15.43±0.42 | 12.40±0.29 | 9.47±0.41 | 7.50±0.41 | 6.43±0.17 | - |
| Extract B | 7.94±0.34 | 6.83±0.24 | - | - | - | - |
| Blank control | - | - | - | - | - | - |
The results in Table 2 show that the minimum inhibitory concentration of extract A was 1.25mg/mL and the minimum inhibitory concentration of extract B was 10mg/mL.
Experiment 3 Effect of pretreatment on antibacterial Effect of noni extract
Extract a: taking noni fruits with yellow-green peel and immature seeds, slicing, freeze-drying and crushing to the particle size of 10-30 mu m to obtain noni fruit powder; the noni fruit powder and water are mixed according to the mass ratio of 1:20, adjusting pH to 5.2, performing ultrasonic-assisted extraction at 80deg.C for 90min, centrifuging at 5000rpm for 10min, collecting supernatant, and freeze drying. The ultrasonic frequency is 20kHz, and the ultrasonic power is 100mW/mL.
Extract B: taking noni fruits with yellow-green peel and immature seeds, slicing, freeze-drying and crushing to the particle size of 10-30 mu m to obtain noni fruit powder; mixing noni powder and acetone according to a mass ratio of 1:10, soaking for 15min at 50 ℃, filtering, removing filtrate, and freeze-drying to obtain pretreated noni powder; mixing the pretreated noni fruit powder with water according to a mass ratio of 1:20, adjusting pH to 5.2, performing ultrasonic-assisted extraction at 80 ℃ for 90min, centrifuging at 5000rpm for 10min, collecting supernatant, and freeze-drying. The ultrasonic frequency is 20kHz, and the ultrasonic power is 100mW/mL.
According to the method of experiment 1, the diameter of the inhibition zone and the minimum inhibition concentration were determined. The results are shown in Table 3.
TABLE 3 Table 3
The results in Table 3 show that the minimum inhibitory concentration of both extract A and extract B is 1.25mg/mL, and at concentrations above 2.5mg/mL, the inhibitory effect of extract B is significantly higher than that of extract A.
The foregoing description of the preferred embodiments of the invention is not intended to limit the invention to the precise form disclosed, and any such modifications, equivalents, and alternatives falling within the spirit and scope of the invention are intended to be included within the scope of the invention.
Claims (6)
1. Use of noni fruit extract for the preparation of a product for inhibiting aspergillus flavus, characterized in that the noni fruit extract is prepared by the following method:
Slicing noni, freeze-drying and crushing to obtain noni powder; mixing noni powder with acetone, soaking at 30-50deg.C for 15-30 min, filtering, removing filtrate, and lyophilizing to obtain pretreated noni powder; mixing the pretreated noni fruit powder with water, adjusting the pH to 5-6, and carrying out ultrasonic-assisted extraction at 60-80 ℃;
the noni fruits are yellowish green, and the seeds of the noni fruits are not mature.
2. Use of noni extract according to claim 1 for the preparation of a product for inhibiting aspergillus flavus, characterized in that the noni is crushed to a particle size of 10-30 μm.
3. Use of noni extract according to claim 1 for the preparation of a product for inhibiting aspergillus flavus, characterized in that the mass ratio of noni powder after pretreatment to water is 1:10-30.
4. Use of noni extract according to claim 1 for the preparation of a product for inhibiting aspergillus flavus, characterized in that the mass ratio of noni powder to acetone is 1:5-10.
5. Use of noni extract according to claim 1 for the preparation of a product for inhibiting aspergillus flavus, characterized in that the ultrasound frequency is 20kHz-40kHz, the ultrasound power is 50mW/mL-100mW/mL, the ultrasound time is 60min-90min.
6. Use of noni extract according to claim 1 for the preparation of a product for inhibiting aspergillus flavus, characterized in that the noni extract is prepared by the following method: taking noni fruits with yellow-green peel and immature seeds, slicing, freeze-drying and crushing to the particle size of 10-30 mu m to obtain noni fruit powder; mixing noni powder and acetone according to a mass ratio of 1:10, soaking for 15min at 50 ℃, filtering, removing filtrate, and freeze-drying to obtain pretreated noni powder; mixing the pretreated noni fruit powder with water according to a mass ratio of 1:20, adjusting pH to 5.2, performing ultrasonic-assisted extraction at 80 ℃ for 90min, centrifuging, collecting supernatant, and freeze-drying; the ultrasonic frequency is 20kHz, and the ultrasonic power is 100mW/mL.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103211272A (en) * | 2012-01-19 | 2013-07-24 | 华南农业大学 | Application of tea extract product in biological prevention and control of aflatoxin |
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| CN114208877A (en) * | 2021-11-23 | 2022-03-22 | 广东南兴天虹果仁制品有限公司 | Bacteriostatic agent and preparation method and application thereof |
| WO2023004921A1 (en) * | 2021-07-30 | 2023-02-02 | 海南华美益实业有限公司 | Preparation method for composite morinda citrifolia pulp |
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