响应面优化山竹果皮总黄酮的超声提取工艺及抗菌作用研究

Optimization of ultrasonic extraction of total flavonoids from Mangosteen pericarp using response surface methodology and antibacterial effects in vitro

目的:研究响应面优化山竹果皮总黄酮(MPF)超声提取工艺及其抑菌作用。方法:采用响应面分析法,研究超声时间、超声温度和料液比对MPF提取工艺得率的影响,依据回归分析确定各工艺条件的影响因子,并考察其对金黄色葡萄球菌、大肠杆菌、鼠伤寒沙门氏菌和假单胞菌的抑菌效果。结果:MPF最佳提取工艺为:液料比29∶1(m L/g),超声温度45℃,超声45min,此条件下MPF实际得率为3.45%。同时金黄色葡萄球菌、大肠杆菌、鼠伤寒沙门氏菌、假单胞菌的抑菌圈分别为10.20、14.20、15.37、15.97mm。结论:响应面法所建立的数学模型极其显著,可用来对MPF提取工艺进行分析和预测,且MPF具有一定的抑菌作用。

Objective: To optimize the ultrasonic extraction of total flavonoids from Mangosteen pericarp(MPF) using response surface methodology and antibacterial effects in vitro. Methods: The method of response surface analysis was adopted with the extraction rate of MPF as the response value. The factors influencing the technological parameters including ultrasonic time, temperature and liquid-solid ratio were determined by means of regression analysis. Meanwhile, the antibacterial effects of the flavonoids against Staphylococcus aureus, Escherichia coli, Salmonella typhimurium and Pseudomonas bacteriostatic were studied in vitro. Results: The optimal extraction conditions of MPF were 29:1(m L/g) of liquid-solid ratio, 45℃ of ultrasonic temperature, 45 min of ultrasonic treatment. Under the conditions, the extraction yield of MPF was 3.45%. The inhibition zone of Staphylococcus aureus, Escherichia coli, Salmonella typhimurium and Pseudomonas were 10.20 mm, 14.20 mm, 15.37 mm and 15.97 mm, respectively. Conclusion: The mathematical model established by the response surface method was extremely significant and it could be applied to analysis and prediction the extraction technique of MPF. MPF had antibacterial effects in vitro to some extend.