南酸枣皮黄酮提取及其抑菌活性的研究

Study on extraction and bacteriostatic activities of flavonoids from Choerospondias axillaris peel

对南酸枣皮中黄酮的提取工艺进行优化研究。通过单因素实验分别考察乙醇体积分数、提取时间、提取温度、料液比对南酸枣皮黄酮提取得率的影响,确定各因素的适宜水平。在此基础上,通过响应面实验,得到南酸枣皮黄酮的最佳提取工艺条件为乙醇体积分数60%、提取温度65℃、提取时间1.6h、料液比1:25(g/mL),在此条件下,总黄酮的得率为9.72%。考察了南酸枣皮黄酮提取物对几种常见的食源性致病菌的抑菌作用,结果表明南酸枣皮黄酮提取物具有一定的抑菌活性,对革兰氏阳性菌的抑菌作用明显大于革兰氏阴性菌的抑菌作用。

To optimize the process for flavonoids extraction from Choerospondias axillaris peel, a series of single- factor experiments were made to investigate the effects of ethanol concentration, extraction time and temperature, solid-to-liquid ratio on flavonoids yield,and based on this, response surface methodology（RSM） was applied to optimize the extraction conditions of flavonoids. The optimal extraction conditions were found to be. ethanol concentration of 60% and solid- to- liquid ratio of 1 ：25 for extraction duration of 1.6h at 65℃. Under these conditions,the yield of fiavonoids was 9.72%.The bacteriostatic activities of extracts on foodborne pathogen were investigated.The extracts had better inhibition effects on gram positive bacteria than gram negative bacteria.