光皮木瓜绿原酸的提取及抗菌活性测定

Extraction of Chlorogenic Acid from Fruit of Chaenomeles sinensis Koehne and Evaluation of Its Antibacterial Activity

为提高木瓜的利用价值,首次利用甲醇研究光皮木瓜中绿原酸的最佳提取工艺,在单因素试验基础上,通过正交试验设计考察浸提溶剂体积分数、浸提温度、浸提料液比和浸提时间对绿原酸提取的影响,并初步考察绿原酸样品液对志贺氏痢疾杆菌及金黄色葡萄球菌的抗菌活性。结果表明从木瓜中提取绿原酸的最佳工艺条件为:以85%甲醇溶液(85:15,V/V)浸提木瓜粉、浸提料液比1:30(g/mL)、浸提温度40℃、浸提时间14h。在该工艺条件下,绿原酸的最高产率可达到0.142%。绿原酸提取液对志贺氏痢疾杆菌和金黄色葡萄球菌具有明显的抗菌活性,表明民间所用的木瓜白酒浸泡液的主要药理活性成分可能为绿原酸。

Chlorogenic acid was extracted from the fruit of Chaenomeles sinensis Koehne using methanol as solvent. Effects of four extraction variables （methanol concentration, extraction temperature, solid/liquid ratio and extraction time） on yield of chlorogenic acid were investigated by conducting single factor test. Subsequently, a L9（34） orthogonal test was employed to optimize the extraction conditions. In the following, the anti-Shigella dysenteriae and Staphylococcus aureus activities were evaluated by using inhibition zone test. Results showed the optimum extractions conditions were as follows： aqueous methanol concentration 85%, the solid/liquid ratio 1：30 （C. sinensis Koehne powder（g）/aqueous methanol （mL））, extraction at 40 ℃ for 14 hours. Under the optimum conditions, the yield of chlorogenic acid were 0.142%. The antibacterial activity of chlorogenic acid samples against S. dysenteriae and S. aureus was significant. It indicated that chlorogenic acid may be a main pharmacological compound of a folk medicine of white spirit soaked with C. sinensis Koehne.