Ultrasonic-Microwave extraction of glucoside alkaloids from potato peel residue and its antibacterial activity

A new extraction and bacteriostatic ability of glucoside alkaloids in potato peel. To make better use of glucoside alkaloids, this experiment adopted ultrasonic microwave combined extraction of glucoside alkaloids from potato peel; then, the extracts of potato peel were subjected to bacteriostatic assays. The optimum experimental condition of response surface method was that the solid-liquid ratio was 1:18.00 g/mL, the ultrasonic power 505.00 W, the microwave time was 6.10 min and the ultrasonic time was 10.70 min. Under those conditions, the extraction amount of glucoside alkaloids was 292.91 mg/kg, which increased by about 28% compared with the QUEChERS method. The antibacterial activity of the obtained glucoside alkaloids was tested using five kinds of strains, and the results showed that Penicillium and Colletotrichum gloeosporioides were more sensitive. The results indicated that Ultrasonic-Microwave combined extraction was more efficient and convenient than that of QuEChERS method for glucoside alkaloids and related antibacterial compounds from potato peel.