鹅掌柴叶总黄酮的提取与抑菌活性的研究  

Study on the Extraction and Antimicrobial Activities of Total Flavonoids from Schefflera Heptaphylla Leaves

作　　者：黄素华[1] 邱丰艳[1] 林标声[1] 

机构地区：[1]龙岩学院生命科学学院,福建龙岩364012

出　　处：《食品研究与开发》2013年第24期68-70,109,共4页Food Research and Development

基　　金：福建省科技厅青年人才项目(2008F3080)

摘　　要：研究鹅掌柴叶总黄酮的最佳提取工艺和其对不同微生物的抑菌效果。结果表明:鹅掌柴叶超声波乙醇提取总黄酮的最佳工艺条件为乙醇浓度94.88%,料液比1∶10(g/mL),提取时间48.00 h。提取率为6.42%;鹅掌柴叶总黄酮对金黄色葡萄球菌﹑大肠杆菌﹑白色念珠菌和青霉等不同微生物均具有抑菌效果,效果最好的是大肠杆菌,最差的是青霉。In this paper, the optimal extraction condition and antimicrobial activities on different microorganisms of total flavonoids from Schefflera Heptaphylla leaves were studied. The results had revealed that the optimal total flavonoids extraction technologies which using the ultrasonic- ethanol method were the concentration of ethanol 94.88%, the ratio of material to water 1∶10,the extraction time 48.00 h. The rate of extraction was 6.42 %. The total flavonoids from Schefflera Heptaphylla leaves had effective antimicrobial activities against different microorganisms, such as Staphylococcus aureus, Escherichia coli, Albicans Saccharomyces and penicillium. The best antimicrobial activity effect was against Escherichia coli, and the worst was against penicillium.

关 键 词：鹅掌柴 总黄酮 提取 抑菌 

分 类 号：TQ461[化学工程—制药化工]