刺芹总黄酮的微波辅助提取及抑菌性研究

摘要

以云南刺芹为原料，微波辅助提取其中的总黄酮，并对刺芹总黄酮粗提浓缩物对枯草芽孢杆菌、金黄色葡萄球菌、大肠杆菌3种细菌进行抑菌性测试。在单因素试验的基础上，采用正交试验优化了刺芹总黄酮的提取工艺。最佳工艺条件为料液比1∶25 g／mL，乙醇体积分数70％，微波功率210 W，提取时间60 s，总黄酮平均得率为5.07％。刺芹总黄酮粗提液对金黄色葡萄球菌、枯草芽孢杆菌的抑菌效果较强，对大肠杆菌无抑制效果。%Microwave -assist technology was used to extract total flavonoids from Eryngium foeti-dum.The influence on this assay strategy was carefully optimized by single factor test and orthogonal design test of L9 (34 ).Meanwhile,the bacteriostatic test of resulting extract was further emulated to escherichia co-li,bacillus and saphyloccocus aureus.The results indicated that when solid -1iquid ratio was 1:25g/mL, the ethanol was 70% (wt %),microwave power was 350W,and extracting time was 60s,the optimal a-mount of total flavonoids was 5.07%.In addition,the extract has obvious antibacterial effect on saphylocco-cus aureus and bacillus ,but has no obvious effect on .escherichia coli.