南酸枣皮黄酮提取及其抑菌活性的研究

Study on extraction and bacteriostatic activities of flavonoids from Choerospondias axillaris peel

摘要: 对南酸枣皮中黄酮的提取工艺进行优化研究。通过单因素实验分别考察乙醇体积分数、提取时间、提取温度、料液比对南酸枣皮黄酮提取得率的影响,确定各因素的适宜水平。在此基础上,通过响应面实验,得到南酸枣皮黄酮的最佳提取工艺条件为乙醇体积分数60%、提取温度65℃、提取时间1.6h、料液比1:25(g/mL),在此条件下,总黄酮的得率为9.72%。考察了南酸枣皮黄酮提取物对几种常见的食源性致病菌的抑菌作用,结果表明南酸枣皮黄酮提取物具有一定的抑菌活性,对革兰氏阳性菌的抑菌作用明显大于革兰氏阴性菌的抑菌作用。

Abstract: To optimize the process for flavonoids extraction from Choerospondias axillaris peel, a series of single -factor experiments were made to investigate the effects of ethanol concentration, extraction time and temperature, solid-to-liquid ratio on flavonoids yield, and based on this, response surface methodology (RSM) was applied to optimize the extraction conditions of flavonoids. The optimal extraction conditions were found to be:ethanol concentration of 60% and solid-to-liquid ratio of 1:25 for extraction duration of 1. 6h at 65℃. Under these conditions, the yield of flavonoids was 9. 72%. The bacteriostatic activities of extracts on foodborne pathogen were investigated. The extracts had better inhibition effects on gram positive bacteria than gram negative bacteria.