摘要
以北五味子果实为材料,对总黄酮提取方法、提取工艺条件及提取物的生物活性进行了实验研究。结果表明,超声波提取法优于微波法和热回流法,适宜的提取条件为:超声波功率300 W,乙醇浓度65%,提取温度45℃,提取时间20min,料液比1∶30(g/mL),此条件下黄酮得率可达41.25mg/g。所得的五味子黄酮具有较强的生物活性,对O-2·清除率达Vc的90%,对·OH的清除率为Vc的1.3倍,且对大肠杆菌和金黄色葡萄球菌均有明显的抑制作用。
Schisandra Chinensis fruit is used as raw material to study the extraction methods,conditions and biological activity of flavonoid.Experimental results show that the ultrasonic extraction is better than both the microwave extraction and hot backflow extraction.The optimal conditions are as following to get yield rate of flavonoid 41.25 mg/g：ultrasonic power 300 W,temperature 45 ℃,ethanol concentration 65%,extraction time 20 min,ratio of solid to liquid1∶30（g/mL）.The flavonoid shows the strong biological activities：clearance rate to O2^-·is 90% of Vc,to·OH is 1.3times of Vc,significant antibacterial effect on Escherichia Coli and Staphylococcus Aureus.
出处
《长春工业大学学报》
CAS
2015年第5期556-561,共6页
Journal of Changchun University of Technology
基金
吉林省科技厅科技发展重大计划基金资助项目(20096021)
长春工业大学大学生创新创业训练计划项目
关键词
北五味子
黄酮
超声波提取
生物活性
Schisandra Chinensis
flavonoid
ultrasonic extraction
biological activity
