柽柳中总黄酮的提取工艺及其抗氧化、抑菌作用研究

Study on Extraction Process of Total Flavonoids fromTamarix chinensis and Their Antioxidant and Antimicrobial Activity

对柽柳中总黄酮的提取工艺进行优化,并对其抗氧化活性与抑菌活性进行研究,从而促进柽柳的开发和利用。用溶剂萃取法对柽柳中黄酮类化合物进行提取。用响应曲面法对其工艺进行优化,以羟自由基(·OH)清除率、1,1-二苯基-2-三硝基苯肼清除率以及还原力的测定数据对其抗氧化活性进行分析;用滤纸片扩散法对黄酮提取物进行抑菌活性的研究;结论:当乙醇质量分数为75%,提取温度80℃,循环次数为5次,提取时间5min条件下,柽柳叶总黄酮的质量为40.78mg/g。柽柳叶黄酮类化合物具有一定的抗氧化能力,对变形杆菌,枯草芽孢杆菌,大肠杆菌,金黄色葡萄球菌和白色黏菌均有不同程度的抑制作用。

The extraction process of effective components of Tamarix hohenackeri were optimized and the antioxidation activity and antibacterial activity were studied,so as to promote the development and utilization of Tamarix hohenackeri.The flavonoid compounds in Tamarix hohenackeri were extracted by accelerated solvent extraction method,and the process was optimized by response surface method.The scavenging rate of hydroxyl radical(·OH)and 1,1-diphenyl-2-picrylhydrazyl and the reducing power were tested as the antioxidation activity.The antibacterial activity of the flavonoids was studied by the filter paper diffusion method. Under the conditions of ethanol concentration of 75%,extraction temperature at 80 ℃,cycling 5 times and extraction time of 5 min,the extracting yield of total flavonoids from the leaves was 40.778 9 mg/g.Tamarix hohenackeri flavonoids have a certain extent of antioxidation activity,while their antibacterial activity is in varying degrees to Proteus,Bacillus subtilis,Escherichia coli,Staphylococcus aureus and Candida Myxomycetes.