番石榴叶中总黄酮最佳提取条件的探讨及其抑菌作用的研究  

Study on extraction of Total Flavone from Psidium guajava Leaves and Its Bacteriostatic Activities

作　　者：雷琦[1] 庄东红[1] 吴奕瑞[1] 

机构地区：[1]广东省汕头大学理学院生物系,汕头515063

出　　处：《天然产物研究与开发》2006年第B06期107-111,共5页Natural Product Research and Development

摘　　要：设计正交实验，采用超声波法从番石榴叶中提取总黄酮，综合各因素确定最佳提取条件为乙醇浓度40％，固料比（番石榴干叶：浸提剂）=1g：60mL，浸泡25h超声波处理时间50min，获得提取液总黄酮含量为9．9167％。采用牛津杯法做抑菌实验，结果表明番石榴叶和果实的水提、醇提粗提液对大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌、阴沟肠杆菌、溶血葡萄球菌等均有很好的抑菌效果。叶和果实的总黄酮提取液的抑菌作用也很明显。番石榴有望作为药食同源产品和天然食品防腐剂进行开发利用。To ascertain extraction technology condition for extract and flavonoids from Psidium guajava leaves. The optimizing ultrasonic extraction condition on the basis of extractive yield and flavonoids were determined by orthogonal design.The results indicated the opfimm extracting condition of the ethanol digestion method being as follow：40%ethanol as solvent, ratio of solid to liquid as 1 ： 60, extracting time of 25 h and ultrasonic extraction time of 50 min. The extraction of flavonoids was as high as 9.9167% .And then do the baeteriestatic activities experiments of the extracts by the Oxford cup. The results indicated that both leaves and fruits, whose water extract and alcohol extract, took on a good bacteriostatic activity phenomena to Escherichia coli, Staphylococus aureus, Bacillus subtilis, Enterobacter cloacae and Staphylococcus hominis. The bacteriestatic activities of flavonoids from the leaves and fruits also had obvious inhibition effects.

关 键 词：番石榴叶 总黄酮 超声波提取 正交实验 抑菌实验 

分 类 号：R284.2[医药卫生—中药学] Q946.91[医药卫生—中医学]