离体快繁扯根菜总黄酮提取及抗菌活性研究

Extraction of Total Flavon from Micropropagated Plants of Penthorum Chinese and Its Antibacterial Activities

采用L9(34)正交实验方法、考察提取法与水浴提取法中乙醇浓度(A),作用时间(B),温度/功率(C),料液比(D)4个因素对总黄酮提取量的影响,筛选最佳提取工艺;以此优化工艺分析不同种类及浓度的激素对再生苗总黄酮含量的影响,分析提取物的不同菌体的抑制效果.结果表明超声波提取法优于水浴法,最佳参数:固液比为1∶10,在80%的乙醇中按50%的功率处理30min;源于添加0.5 mg.L-1K t的MS培养基再生的扯根菜中的总黄酮含量最大,为3.28%;提取物对金黄色葡萄球菌具有最大的抑制效果.添加激素的提取物对金黄色葡萄球菌和铜绿假单胞菌的抑菌效果具有促进作用.

The total flavones were isolated comparatively with ultrasonic wave extraction （UWE） and boiling water extraction （BWE）. The L9 （3^4） orthogonal test was carried out to test 4 influential factors：concentration of ethanol （A）, extracted time （B）, temperature or power （C） and ratio of solid to liquid （D）. And we have analyzed the effect of different type and content of phytohomene on the content of total flavones and invetigted flavones＇ antibacterial activity. The results are that the UWE is more suitable for the total flavon extraction, and the optimization extracting technique conditions are proportion of solid to liquid in 1：10, 80% ethanol and the 50% ultrasonic treat-ment 30min. Under the best condition, the most total content of flavon （3.28%） is extracted from the micro- propagted plants cultured on MS medium supplemented with 0.5 mg/L Kt. And the flavones show more against Staphylococcus aureus, and the addition of phytohormone gives rise to the antibacterial activities of flavones against S. aureus and Pseudomonas aeruginosa. The experiment will facilitate the extract and purification of the antibacterial activation of flavones from in vitro Penthorum Chinese pursh.