马齿苋黄酮提取工艺及其分离纯化和抑菌作用的研究

Extraction,purification and antibacterial effect of flavonoids from Purslane

确定马齿苋黄酮提取工艺条件及其体外抑菌活性。利用超声波法制备马齿苋黄酮粗提液,并采用正交试验对提取工艺进行优化,粗提液经大孔吸附树脂对其进行纯化,再通过纸片扩散法对纯化后的黄酮进行抑菌试验。结果表明,马齿苋黄酮的最佳提取条件为:料液比1:25、温度50℃、时间40 min、功率200 W。在此条件下,黄酮的得率为3.61%。黄酮对4种供试菌的抑制活性在统计学上均表现为差异显著(P<0.05),其中对酵母菌的抑菌活性最强,而对大肠杆菌则最弱,抑制顺序为:酵母菌>黑曲霉>醋酸菌>大肠杆菌。

To investigate the purification and antibacterial activity of flavonoids extracted from Purslane.The crude flavonoids from Purslane were extracted by ultrasonic method and the extraction process was optimized by the orthogonal experiment,and then the crude flavonoids were purified by macroporous resin,at last the purified flavonoids were used to study its antibacterial activity by the disc diffusion method with slight modification.The results showed that the optimal extraction conditions of flavonoids from purslane were solid-liquid ratio of 1：25,extraction temperature for 50 ℃,extraction time for 40 min and extraction power for 200 W.Under these conditions,the extraction yield was 3.61%.The inhibitory activity of flavonoids to the four tested strains showed a statistically significant difference（P〈0.05）.The antibacterial activity of flavonoids against Saccharomycetes was the strongest,while the weakest against Escherichia coli,and the inhibited order of microorganisms was：Saccharomycetes〉Aspergillus Niger〉Acetic acid bacteria〉Escherichia coli.