广藿香总黄酮提取工艺及抑菌活性研究

摘要

To optimize the extraction process of total flavonoids from Pogostemon cablin and evaluate its an-tibacterial activity,3 factors and 3 levels of RSM was designed to optimize the extraction time, temperature and ratio of liquid to material, and the process parameters were optimized based on the single-factor experiment. In-hibition effect of total flavonoids of Pogostemon cablin was evaluated by the effect on Staphylococcus aureus, Escherichia coli, Salmonella typhimurium and Bacillus subtilis. Predicted by the model of RSM, the best ex-traction conditions were ethanol concentration 85%, extraction temperature 86.5℃, extraction time 90 min, ratio of liquid to material 51.2∶1 (mL/g). Under these conditions, the theoretical values of extraction rate was 0.889 mg/g and the actual value was (0.878±0.027)mg/g (n=3). Total flavonoids from Pogostemon cablin had obvious inhibitory effect on Salmonella typhimurium, Staphylococcus aureus, Bacillus subtilis and Escherichia coli, and the antibacterial activity was equivalent to 5%of sodium benzoate solution.%优化广藿香总黄酮提取工艺并评价其抑菌活性。在单因素试验的基础上选择提取时间、温度、液料比采用三因素三水平的RSM试验设计，优化其工艺参数；通过对金黄色葡萄球菌、大肠杆菌、鼠伤寒沙门氏菌及枯草芽孢杆菌抑制作用评价广藿香总黄酮抑菌作用。通过RMS模型预测，最优提取条件为：乙醇浓度85%，提取温度86.5℃，提取时间90 min，液料比51.2∶1（mL/g），提取1次，在此条件下广藿香总黄酮提取率理论值为0.889 mg/g。实际值为（0.878±0.027）mg/g（n=3）；广藿香总黄酮浓缩液对鼠伤寒沙门氏菌、金黄色葡萄球菌、枯草芽孢杆菌及大肠杆菌均具有明显的抑制作用，与5%苯甲酸钠溶液抑菌活性相当。