响应面优化设计铜陵生姜不同部位黄酮类成分提取及抑菌活性研究

Study on extraction and antibacterial activity of flavonoids from different parts of Tongling ginger by response surface optimization design

目的优化铜陵生姜根、茎、叶不同部位黄酮提取工艺并比较抑菌活性。方法采用超声辅助提取的方法,在单因素试验基础上,以黄酮提取率为指标,通过Box-Behnken响应面试验,以料液比、超声时间、乙醇浓度为因素,优化生姜总黄酮提取工艺。结果生姜黄酮提取最佳工艺为料液比13∶1、超声时间42 min、乙醇浓度76%。生姜的不同部位所含黄酮量顺序为根>叶>茎,对金黄色葡萄球菌、铜绿假单胞菌和枯草芽孢杆菌的抑制效果为根>叶>茎。结论优化的提取工艺可用于生姜不同部位总黄酮的提取,抑菌试验结果对开展铜陵生姜的新用途具有参考价值。

Objective To optimize the extraction process of flavonoids from different parts of root,stem and leaf of Tongling ginger and compare their antibacterial activities.Methods Ultrasonic-assisted extraction was used to optimize the extraction process of total flavonoids from ginger by Box-Behnken response surface experiment with the extraction rate of flavonoids as the index and the material to liquid ratio,ultrasonic time and ethanol concentration as the factors.Results The optimum extraction process of flavonoids from ginger was as follows:the material to liquid ratio was 13∶1,the ultrasonic time was 42 minutes,and the ethanol concentration was 76%.The order of flavonoid content in different parts of ginger was root>leaf>stem,and the inhibitory effect on Staphylococcus aureus,Pseudomonas aeruginosa and Bacillus subtilis was root>leaf>stem.Conclusion The optimized extraction process can be used for the extraction of total flavonoids from different parts of ginger,and the antibacterial test results have reference value for the dev elopment of new uses of Tongling ginger.