响应面法优化牡丹籽壳黄酮提取及抑菌活性

Optimal Extraction of Flavonoids from Peony Seed Husk and Its Antifungal Activity by Response Surface Methodology

研究通过乙醇浸提,综合单因素、响应面法优化牡丹籽壳中总黄酮的提取工艺条件,并进行了农用抑菌活性测试。试验结果表明52.17%乙醇浓度、124.12 W超声功率、51.95℃提取温度为牡丹籽壳总黄酮的最优提取条件(提取率1.44%)。同时,牡丹籽壳总黄酮提取物对七种植物病原菌均有一定的抑制作用,对小麦赤霉病菌和甘蓝黑斑病菌的抑制率最高,它们的EC_(50)值均小于30 mg·L^(-1)。研究结果优化了牡丹籽壳总黄酮的提取工艺条件,为牡丹产业的进一步发展提供了思路。

The extraction process of total flavonoids in peony seed husk was optimized by use of ethanol extraction,single factor and response surface methodology and its antifungal activity was tested.The results showed that ethanol concentration of 52.17%,124.12 W ultrasonic power,and 51.95℃extraction temperature were the optimal extraction conditions for total flavonoids(extraction rate 1.44%).At the same time,the total flavonoids extract of peony seed husk had a certain inhibitory effect on seven kinds of plant pathogens.The highest inhibition rate on Fusarium graminearum and Alternaria brassicae,and their EC_(50) values were all less than 30 mg·L^(-1).The extraction process conditions for total flavonoids from peony seed husk were optimized,so this study provides a reference for the further development of the peony industry.