丹参总黄酮提取工艺的优化及其抑菌活性研究

Optimization in Extraction Process of Total Flavonoids from Salvia miltiorrhiza and Its Antibacterial Activity

通过单因素实验对超声提取法和热回流提取法提取丹参总黄酮工艺进行了比较研究,确定超声提取法优于热回流提取法,再通过响应面法进一步优化丹参总黄酮的超声提取工艺,并研究了丹参总黄酮对革兰氏菌的抑制活性。结果表明,最佳超声提取工艺条件为:料液比1∶10(g∶mL)、提取时间22 min、提取温度68℃、乙醇体积分数86%,在此条件下,丹参总黄酮提取率为4.140 mg·g^(-1);丹参总黄酮对革兰氏菌的抑制作用大小为:大肠埃希菌>金黄色葡萄球菌>铜绿假单胞菌。

We comparatively studied the extraction process of total flavonoids from Salvia miltiorrhiza by ultrasonic method and thermal reflux method through single-factor experiments,and confirmed that the ultrasonic method is superior to the thermal reflux method.Moreover,we optimized the ultrasonic extraction process of total flavonoids from Salvia miltiorrhiza by response surface methodologies.Furthermore,we investigated the inhibitory activity of total flavonoids from Salvia miltiorrhiza against Gram bacteria.The results show that the optimal ultrasonic extraction conditions can be determined as follows:the solid-liquid ratio of 1∶10(g∶mL),the extraction time of 22 min,the extraction temperature of 68℃,and the ethanol volume fraction of 86%.Under above conditions,the extraction rate of total flavonoids from Salvia miltiorrhiza can reach 4.140 mg·g^(-1).The inhibitory effect of total flavonoids from Salvia miltiorrhiza on Gram bacteria is as follows:Escherichia coli>Staphylococcus aureus>Pseudomonas aeruginosa.