蒲公英抑菌成分提取工艺的优化  

Optimization the Extraction Technology for Bacteria-inhibiting Ingredients in Taraxacum Herb

作　　者：齐仁立[1] 张慧茹[1] 崔斓斓[1] 

机构地区：[1]河南工业大学,河南郑州450052

出　　处：《安徽农业科学》2007年第17期5038-5039,共2页Journal of Anhui Agricultural Sciences

摘　　要：用常温水提、煎煮水提和醇提法分别对蒲公英抑菌成分进行提取,并对提取物进行大肠杆菌、沙门氏菌及绿脓杆菌的抑菌试验,同时采用正交试验对3种方法的各影响因素进行优选,确定最佳提取工艺。结果表明,蒲公英提取产物对3种致病菌均有一定的抑制作用,对沙门氏菌抑制效果较好,对大肠杆菌和绿脓杆菌的抑制效果基本相同。蒲公英提取物对3种致病菌的最小抑菌浓度分别为大肠杆菌0.125 g/ml,沙门氏菌为0.031 25 g/ml,绿脓杆菌为0.125 g/ml。最佳提取条件是室温下先把蒲公英浸泡1 h,然后煎煮2次,分别加20倍和15倍的水,提取时间分别是50和40 min。The bacteria -inhibiting ingredients in Taraxacum herb were extracted by 3 methods of water extraction at normal temperature, decoeting water extraction and ethanol extracting. The bacteria-inhibiting tests with Salmonella, Pyocyartin and Escherichia.coll was made on the Taraxacum herb extracts. The effecting factors of 3 extracting methods were optimized by orthogonal experiment to confirm optimum extracting technology. Results showed that the extractions from Taraxacum Herb had some inhibiting effect on the three bacteria. The inhibiting effect on Salmonella was obviously better than that on Pyocyartin and Escherichia. coll. The lest bacteria-inhibiting concentration of Taraxacum herb extractions on three bacteria were as following： Salmonella of 0.125 g/ml, Pyocyanin of 0.031 25 g/ml and Escherichia.coli of 0.125 g/ml. respectively. The optimal extraction conditions for Taraxacum herb were as following： soaking the Taraxacum herb with water under room temperature for one hour, then decoeting it twice and extracting it by adding water 20 and 25 times of original volume respectively for 50 and 40 minutes.

关 键 词：蒲公英 提取工艺 抑菌试验 

分 类 号：Q949.9[生物学—植物学]