甘薯叶中绿原酸的提取及抑菌作用的研究

Research on the Extraction of Chlorogenic Acid from Sweet Potato Leaf and its Antibacterial Efficiency

[目的]为有效地提取和利用甘薯叶中的绿原酸,对提取工艺进行优化,并对绿原酸的抗菌活性进行探讨。[方法]利用正交试验得到绿原酸最佳提取条件,根据液体培养基吸光度值的变化确定绿原酸对菌体的最小抑菌浓度。[结果]甘薯叶中绿原酸的最佳提取条件是:乙醇浓度60%,料液比1∶30,超声时间50min,超声温度50℃;抑菌效果:甘薯叶提取物绿原酸对植物乳杆菌、葡萄球菌、汉逊酵母、大肠杆菌、金黄色葡萄球菌均有抑制作用;最低抑菌浓度分别为1000、1000、500、250、200μg/ml。[结论]甘薯叶中含有绿原酸,并且绿原酸具有很强的抗菌作用,作为食品添加剂有很好的发展前景。

[Objective] The extraction technology of chlorogenic acid from sweet potato leaf was optimized and its antibacterial activity was explored for the effective extraction and development of chlorogenic acid.[Method] The best extraction conditions of chlorogenic acid from sweet potato leaf was gotten through the orthogonal experiment and the minimal inhibitory concentration of chlorogenic acid to bacteria was determined according to the change of the absorbance value of liquid medium.[Results] The best extraction condition of the chlorogenic acid from sweet potato leaf was： the concentration of ethanol,60%; the ratio of solid-liquid,1：30; the time of ultrasonic treatment,50 minutes and the temperature of ultrasonic treatment,50℃.The extractive of the chlorogenic acid from sweet potato leaf had the antibacterial efficiency on Lactobacillus plantarum,Staphylococcus,Hansenula yeast,E.coli and Staphylococcus aureus; and the minimum inhibitory concentration were 1 000,1 000,500,250 and 200 μg/ml.[Conclusion] The chlorogenic acid,which had a strong antibacterial efficiency,was contained in sweet potato leaf and as a food additive the chlorogenic acid had good prospects for its development and application.