桑黄提取物的制备工艺及冻干粉抗氧化、抑菌活性的研究

Optimization of Extraction of Phellinus igniarius and Antioxidant and Antibacterial Activities of Lyophilized Powder

以桑黄、诺丽果酵素、木瓜酵素为试验材料,研究桑黄提取物的提取制备工艺对提取液得率和冻干粉得率的影响,并测定提取液的多糖、总三萜和核酸的含量变化,同时用1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-nitro-henylhydrazine,DPPH)法、Fe3+还原活性法,考察工艺对桑黄提取液的抗氧化活性的影响,并结合比浊法评价其对抑菌活性的影响。试验结果表明,桑黄水提液加入木瓜酵素,多糖、核酸的含量均为最高,分别为(6.04±2.56)、(210.7±7.23)mg/mL;乙醇提取液加入木瓜酵素,总三萜含量最高为(1.77±0.061)mg/mL。比较桑黃水提液、乙醇提液的生物活性,醇提液表现出良好的抗氧化活性和抑菌活性,表明桑黃更适合采用醇提工艺。

Using the Phellinus igniarius(P.igniarius)noni fruit enzyme and papaya enzyme as raw materials,the effects of different extraction process for P.igniarius extract on the extract and lyophilized powder yields were calculated.Contents of polysaccharide,total triterpenes,and nucleic acid were determined via ultraviolet spectrophotometry.Antioxidant activities were determined by two methods,including measurement of Fe3+reducing capacity and 1,1-diphenyl-2-nitro-henylhydrazine(DPPH)levels.Antibacterial activity was evaluated by measuring turbidity.The results showed that the contents of polysaccharide and nucleic acid in the water extract of P.igniarius supplemented with papaya enzyme were the highest(6.04±2.56)mg/mL and(210.7±7.23)mg/mL,respectively.The maximum content of triterpenes was(1.77±0.061)mg/mL in the ethanol extract samples amended with papaya enzyme.Examination of biological activities of water and ethanol extracts revealed better antioxidant and antibacterial activities following ethanol extraction,suggesting that ethanol extraction was more suitable to P.igniarius.