竹叶黄酮的提取工艺及抑菌作用研究

Study on extracting technology and anti-microbial activity of flavones from bamboo leave

以竹叶为原料,采用正交试验对竹叶黄酮的提取工艺进行了优化研究,并进行了竹叶总黄酮对细菌、霉菌和酵母的抑菌试验.结果表明,竹叶黄酮的最佳提取工艺为体积分数75%的乙醇,浸提温度70℃,浸提时间1.5 h,液料比20∶1(mL/g);竹叶黄酮对不同的菌种有不同的抗菌效果,对细菌有明显的抗菌作用,但对酵母、霉菌的抑制作用则较弱.

An orthogonal experiment was carried out to confirm the optimum extracting technology for the flavones from the bamboo leaves.The results showed that the optimal conditions were 75% of volume fraction ethanol solution,extraction temperature at 70 ℃ for 1.5 h and liquid-solid ratio of 20∶1.Under this condition,the extracting yield of flavones was the best.Additionally,the anti-microbial testing of the flavones showed that the anti-microbial activity to the bacterium was obvious,but it was not so effective to yeast and mould.