羊耳菊黄酮类化合物的提取与抑菌作用

Extraction of Flavonoids from Inula cappa and Its Antibacterial Activity

采用微波辅助提取法提取羊耳菊总黄酮,在单因素试验的基础上,通过正交试验对提取工艺进行优化,并用所得的提取物对9种微生物的抑菌作用进行了试验研究。结果表明,羊耳菊总黄酮提取的最佳工艺为乙醇体积分数60%、固液比1:25、微波作用时间4min、微波火力为解冻;羊耳菊总黄酮提取物对大多数供试微生物有抑制作用,其中对藤黄八叠球菌抑菌效果最好,其最低抑菌浓度为0.0039g/mL;对粪肠球菌、枯草芽孢杆菌、金黄色葡萄球菌的最低抑菌浓度为0.1250g/mL;对大肠埃希氏菌、鼠伤寒沙门氏菌、甲型副伤寒沙门氏菌最低抑菌浓度为0.5000g/mL;而对普通变形杆菌及白假丝酵母菌抑制作用不明显。

With the microwave-assisted technology for extracting flavonoids from Inula cappa, and on the basis of a single factor experiment, the extraction process was optimized by orthogonal experiment. The optimal process for extracting flavonoids from lnula cappa was ethanol concentration of 60%, a solid-to-liquid ratio 1：25, 4 min microwave function with the firepower at the level of defrosted. The antibacterial activities of nine kinds of micro-organisms extracted from Inula cappa were studied. The results showed that the minimal inhibitory concentration （MIC） of the Inula cappa flavonoids to the Sarcina lutea was the best with a ratio of 0.003 9 g/mL; MIC of Enteracoccus faecalis, Bacillus subtilis and Staphylococcus aureus was 0.125 0 g/mL; MIC of Escherichia coli, Salmonella typhimurium and Salmonella paratyphi A was 0.500 0 g/mL; but no obvious inhibitory effect on Proteus valgaris and Candida albicaus.