花生壳木犀草素的提取及其抑菌性能研究

Purification and antibacterial properties of luteolin extracted from peanut shell

分别用水浴浸提、微波和超声波辅助乙醇提取花生壳木犀草素,确定最佳提取工艺为:料液比1∶20,80%乙醇,微波功率900W,提取时间70s。测定了花生壳木犀草素的抑菌特性,试验结果表明花生壳木犀草素初纯化物对伤寒沙门氏菌、金黄色葡萄球菌、枯草芽孢杆菌的最小抑菌浓度(MIC)分别为1.95、24.4、25.2mg/L;痢疾杆菌在1.95mg/L体现抑菌活性,对啤酒酵母有抑制作用,而对大肠杆菌无效。其抑菌活性强于同浓度的山梨酸和亚硝酸钠。用生物显微镜对药液作用后的枯草芽孢杆菌形态进行结构表征。

Three different extracts were obtained after dried peanut shell was processed by water,microwave,and ultrasonic with aqueous ethanol respectively. The optimum process was：the raw material was extracted by microwave at 900 W with 80%（v/v） aqueous ethanol,at liquid-to-solid ratio of 1∶20,for extraction times 70 s and extract yield was 82.66%（w/w）. The minimum inhibition concentration and antimicrobial activity of peanut shell luteolin（PL） in different pH conditions were determined,the results showed that minimum inhibition concentration （MIC） of PL extracts was 1.95 mg/L, 24.4 mg/L, 25.2 mg/L for some bacteria including Salmonella typhi 50071, Staphylococcus aureus 26003, Bacillus subtilis63501. PL had inhibitory effects on Saccharomycete cerevisiae and no inhibitory effects on Escherichia coli44113. With the same concentration,PL showed higher antimicrobial activity than sorbic acid and sodium nitrite. The microscope method was used to characterize shape of bacterial treated by the drug.