柿子黄酮超声波辅助提取及其抗氧化和抑菌性的分析

Ultrasonic-assisted Extraction of Flavonoids from Persimmon and Analysis of Its Antioxidation and Bacteriostatic

研究了柿子黄酮超声波的辅助提取工艺及其体外抗氧化活性和抑菌活性。采用单因素试验和L^9(3~4)正交试验研究了柿子黄酮的提取工艺;以抗坏血酸(Vc)为对照,测定了柿子黄酮的总还原力以及对DPPH自由基和OH自由基的清除作用;采用牛津杯法测定了柿子黄酮对金黄色葡萄球菌、大肠杆菌的抑菌圈大小。试验结果表明:影响柿子黄酮提取效果的各因素的主次顺序为:料液比、乙醇浓度、提取温度、提取时间,柿子黄酮的最佳提取工艺条件为:提取温度50℃,乙醇浓度80%,料液比1:30(g:m L),提取时间10 min。

The objective of this experiment was to study the optimal ultrsaonic-assisted extraction conditions of flavonoids from permission,evaluate the antioxidant activity in-vitro and anti-bacterial.A single-factor experiment and orthogonal experiments(L9(34))were used to study the optimal extraction conditions.The total reducing power of persimmon flavonoids adn the scavenging efefct of DPPH free radicals and OH radicals were determined by using Vc as control.The inhbiitory effect of persimmon flavonoids on Staphylococcus aureus and Escherichia coli was determined by Oxford cup method.The results showed that the order of extraction of the flavonoids was as follo:wssolid-liquid ratio>ethanol concentration>extraction temperature>extraction time,the optimum extraction temperature was50℃,the ethanol concentration was80%,solid-liquid ratio was1∶30(g/mL),extraction time was10min.