草木犀黄酮提取工艺优化及抑菌活性研究

A Study of Extraction Process Optimization and Bacteriostatic Activity on Melilotus Suavcolen Flavone

利用超声波辅助技术研究优化草木犀中黄酮类化合物的提取工艺,及黄酮类化合物的抑菌效果.采用分光光度法对所提取的黄酮类化合物的进行含量测定,通过单因子试验、均匀设计试验考察了料液比、超声时间、乙醇浓度、超声温度对草木犀中黄酮类化合物提取率的影响,结果表明:以上四个因子对黄酮化合物的提取具有不同程度的影响,由大到小依次为乙醇浓度、超声时间、超声温度、料液比.确定最佳工艺为料液比1:10(g.mL-1)、超声时间30min、乙醇浓度80%、超声温度30℃,粗黄酮得率为0.884g.kg-1.通过滤纸片试验发现黄酮类化合物对土壤细菌具有一定的抑菌作用,对酵母菌具有促进作用.

Using ultrasonic wave assisted technic to study the optimal conditions of flavones extraction from Melilotus Suavcolens and its bacteriostatic effects.Adapting spectrophotometry to do an assaying on flavonoid compounds,by single factor experiment,uniform design to inspect feed liquid ratio,ultraphonic time,ethanol concentration,the influence of ultraphonic temperature upon flavonoid compounds extraction efficiency from Meliloutus suavcolen.The results showed that: the factors mentioned above affected flavonoid compounds extraction at different levels,in descending order which was ethanol concentration,ultraphonic time,ultraphonic temperature,and feed liquid ratio.The best technic would be determined by the ration of 1:10(g·mL-1),ultraphonic time was 30min,ethanol concentration was 80%,ultraphonic temperature was 30 ℃,the rough flavone ratio was0.884g·kg.And it was found that flavonoid compounds played a bacteriostatis role in soil bacteria and it promoted the role of saccharomycetes by filter paper test.