白花败酱草总黄酮的提取及功能活性研究

Extraction of Flavone from Patrina Villosa Juss and Its Functions

使用乙醇结合超声波提取法做正交实验选取白花败酱草总黄酮最佳提取工艺,并对黄酮进行活性研究。结果表明:四个因素对黄酮含量影响的为提取时间>料液比>提取温度>乙醇体积分数;最佳提取工艺是提取时间2 h、提取温度70℃、料液比(m∶V)1∶20、乙醇体积分数50%,最佳提取工艺下黄酮提取率为9.98%。白花败酱草黄酮对金黄色葡萄球菌、大肠杆菌均有明显的抑菌效果,并具有较强的抗氧化活性。

By using extracting method of ethyl alcohol combining wTith ultrasonic wave to carry out orthogonal experiments, an optimal flavone extracting process from patrina villosa juss wTas selected and an activity study on flavone wTas made. The results showT that four factors have an effect on the content of flavone in the following order ： the extracting time, ratio of solid to liquid, extracting temperature and the volume fraction of ethyl alcohol. The optimal extracting process is as follows ： extracting time 2 h, extracting temperature 70 ℃ ,ratio of solid to liquid 1：20 and 50% of the volume fraction of ethyl alcohol. The flavone extracting rate under the optimal extracting process is 9.98%. The flavone extracted from patrina villosa juss has an obvious antibacterial effect on staphylococcus aureus and escherichia coli and has a good anti-oxidation effect.