用标准曲线法分析了芜菁Brassica rapa L.制作品——干板菜提取物对食物腐败菌的抑菌作用；用薄层层析、紫外吸收光谱等方法定性测验了干板菜提取物物质；以芦丁作对照品,用标准曲线法、单因素实验、正交试验等研究了乙醇提取千板菜总黄酮的最佳条件,并测定了总黄酮含量.研究表明:干板菜水提物对大肠杆菌具有较好的抑制作用；干板菜乙醇提取物除金色葡萄球菌外,对参试的大肠杆菌、巨大芽孢杆菌、毛霉等9种常见食物腐败菌均具有抑制作用,尤其对大肠杆菌和巨大芽孢杆菌具有良好的抑制作用.用乙醇提取干板菜中总黄酮的最佳条件为:乙醇浓度为70％,提取时间为3h,料液比为1∶50,提取温度为70℃.干板菜样品中总黄酮含量不低子12.69 mg/g,远高于常见蔬菜.%The bacteriostasic activity of extract from Canban vegetable to putrefying bacteria was analyzed by the standard curve method. The extract component from Canban vegetable was determined by TLC and uv absorption spectra method. Taking Rutin as CK, the optium condition of extract flavonoids from Ganban vegetable was studied by standard curve method, the single factor experiment, orthogonal experiment, etc. And the flavonoids content was determined. The results showed that the water extract of Canban vegetable had a good inhibitory action on Escherichia coli. Besides Staphyiocaxus aureus,the ethanol extract of Ganban vegetable had inhibitory action on 9 food corruptive microbes, especially E. Coli. And B. Magaterium. The optium condition of extract flavonoids was 70 % ethanol, 3 h, liquid to material ratio of 1:50, 70 ℃. The flavonoids content in Ganban vegetable was not less than 12.69 mg/g and far higher than that in common vegetables.
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