白屈菜中白屈菜红碱的提取及抑菌活性

Extraction and Anti-microbial Activity of Chelerythrine from Chelidonium majus

对白屈菜中白屈菜红碱的含量和提取工艺进行研究,通过单因素试验和正交试验确定超声波法辅助提取最佳工艺:以60%乙醇作为溶剂,料液比1:20(g/ml),在超声波功率为700W的条件下超声波辅助提取35min。白屈菜红碱提取物对甜瓜枯萎病菌、西瓜枯萎病菌、茄子黄萎病菌、黄瓜枯萎病菌、辣椒炭疽病菌、葡萄炭疽病菌、草莓灰霉病菌、番茄灰霉病菌和西葫芦菌核病菌等植物病原真菌菌丝的生长均具一定抑制作用。

The extraction technology of chelerythrine from Chelidonium majus L. was studied. The main factors influencing the chelerythrine extraction and their best levels were aanlyzed by the single factor analysis, and the extraction conditions were optimized by the orthogonal test. The results showed that the optimal condition was obtained with the liquid/solid ratio of 1：20 for 35 min extraction under 700 W of ultrasonic power. The chelerythrine extracts displayed a certain inhibitory effect on Fusarium oxysporum f. sp. melonis, Fusarium oxysporum f. sp. niveum, Verticillium dahliae, Fusarium oxysporum f. sp. cucumerinum, Vermicularia capsici, Glomerella cingulata, Botrytis cinerea, Sclerotinia sclerotiorum.