苦参的微波辅助提取工艺及杀菌性能研究

Study on Microwave Assisted Extraction Technology and Antimicrobial Activity of Sophora Flavescens

目的:通过考察微波温度,乙醇浓度,料液比和提取次数对提取液杀菌性能的影响,得到苦参微波提取的最佳提取工艺。方法:采用微波辅助提取方法对苦参中的杀菌物质进行提取,通过抑菌环法测试了提取液对金黄色葡萄球菌的抑菌环直径。结果:在微波温度为70℃,乙醇浓度为45%,料液比为1∶12,提取次数为4次的条件下,苦参提取液的杀菌性能最好。

Objective： The microwave assisted extractions（temperature,ethanol concentration,material-liquid ratio,and extraction times） were studied to optimize the reaction factors affecting the antimicrobial activity of Sophora Flavescens.Methods： The microwave assisted extraction technology was applied to extract the antimicrobial substances in Sophora Flavescens.The bacteria-inhibiting ring method was used to analyze the antimicrobial activity of Sophora Flavescens.Results： The extracts of Sophora Flavescens that has the best antimicrobial activity was obtained when Sophora Flavescens was extracted at 70℃ for 4 times at material-liquid ratio of 1∶12 and ethanol concentration of 45%.