菜芙蓉总黄酮提取物抑菌作用及其稳定性研究

Study on Antimicrobial Activity and Stability of Total Flavonoid FromAbelmoschus manihot

以菜芙蓉花为试材,采用乙醇回流法提取菜芙蓉总黄酮,并利用AB-8大孔树脂进行纯化,通过滤纸片扩散法研究了菜芙蓉总黄酮提取物的抑菌作用及温度、pH值和紫外光对抑菌活性的影响。结果表明:纯化后菜芙蓉的提取物中总黄酮含量达46.5%,菜芙蓉总黄酮提取物对细菌的抑制效果较强,对金黄色葡萄球菌和枯草芽孢杆菌的最低抑菌浓度(minimum inhibitory concentration,MIC)均为0.125mg/mL,提取物的抑菌活性具有很好的热稳定性和紫外光稳定性,随pH值升高抑菌效果大大降低。

Taking Abelmoschus manihot flowers as test material,the total flavonoids was extracted by the ethanol refluxing and purified by AB-8 macroporous resin.The inhibition effect of extracts on microorganisms and the effect of temperature,pH value and ultraviolet radiation on its antimicrobial activities were studied by the method of filter paper dispersion.The results showed that the total flavonoids content of Abelmoschus manihot extracts was 46.5% after purifying and the extracts exhibited inhibition effects on bacteria.MIC values of total flavonoids against Staphylococcus aureus and Bacillus subtilis were both 0.125mg/mL.The antibacterial activity of Abelmoschus manihot extracts was stable under heating and ultraviolet radiation but decreased with the increasing of pH value.