罗汉果果实总黄酮的含量变化及其抑菌作用

Changes of Contents of Total Flavonoids and Antibacterial Activity in Fruit of Siraitia grosvenorii

以30%乙醇溶液作提取剂,在超声波功率250W的条件下进行正交试验,结果表明,超声波辅助提取罗汉果果实中总黄酮的最佳条件为料液比1∶9、提取温度80℃、提取时间40min,在此条件下总黄酮提取率最高,为2.86%。罗汉果果实在10月上旬至12月下旬的生长成熟过程中,总黄酮的含量变化表现为初期逐渐上升,至12月上旬达到最高值,其后快速下降。抑菌实验表明,罗汉果果实中的黄酮类物质对枯草芽胞杆菌、产气杆菌、藤黄八叠球菌和白色念球菌等革兰氏阳性菌的生长具有较显著的抑制作用,而对大肠杆菌、变形杆菌以及青霉和黑曲霉没有抑制作用。

Based on 30%ethanol solution as extraction solvent and ultrasonic power 250w,the ultrasonic-assisted extraction process on total flavonoids in fruit of Siraitia grosvenorii was conducted by orthogonal test.The optimal ultrasonic-assisted conditions were as follows:ratio of material to solution 1∶9,extraction temperature 80℃and extraction time 40min.Under these conditions the extraction rate of total flavonoids could arrived at 2.86%.The content of total flavonoids changed regularly with the developmental duration.It increased gradually from early October and reached the highest in the early December,then decreased dramatically in late December.The antibacterial experiment showed that the total flavonoids in the fruit had significant inhibitory effects on the Gram-positive bacteria of Bacillus subtili,Enterobacter aerogenes,Micrococcus leteus and Monilia albican,while had no effects on Escherichia coli and Proteus vulgaris,as well as Penicillium glaucumand Aspergillus niger.