超声波提取甘草黄酮及其抑菌活性研究  

Studies on Flavonoids Extraction by Ultrasonic Technology from Glycyrrhiza and their Bacteriostatic Activity

作　　者：曾超珍[1] 刘志祥[1] 吴耀辉[1] 王晓玲[1] 

机构地区：[1]中南林业科技大学生命科学与技术学院,湖南长沙410004

出　　处：《时珍国医国药》2007年第10期2402-2403,共2页Lishizhen Medicine and Materia Medica Research

基　　金：湖南省教育厅面上资助项目(No.06C891)

摘　　要：目的研究甘草中的黄酮提取方法和抗菌活性。方法利用超声波技术通过正交试验提取甘草中的黄酮,杯碟法对其进行抗菌活性的研究。结果超声波最佳的提取条件为功率385W,80%乙醇,料液比为1∶15,提取时间为8 min,黄酮提取率为6.23%。该提取液对金色葡萄球菌、枯草杆菌、大肠杆菌、黑曲霉、青霉都有明显的抑菌效果,最低抑菌浓度分别为:0.062 5,0.062 5,0.031 3,0.15,0.25 mg/ml;最小杀菌浓度为0.25,0.125,0.031 3,0.5,0.25 mg/ml。结论超声波技术是提取甘草黄酮的高效方法,甘草具有较强的抗菌活性。Objective To study on flavonoids extraction from Glycyrrhiza and their bacteriostatic activity. Methods Using ultrasonic technology, flavonoids were extracted form Glycyrrhiza by orthogonal experiment, and their bacteriostatic activity were studied by cylinder plate method. Results The optimum extractive conditions for flavonoids were ultrasonic power 385W, ethanol 80% , ratio of solid to liquid 1： 15, extracting time 8 min. Ultrasonic technology had the highest extraction rate 6. 23%. The substance extracted showed some antibiotic activity against Staphylococcus aureus, Bacillus subtil, Escherichia coli, Aspergillus niger, penicillium, the minimum inhibitory concentration （MIC） was 0.0625, 0.0625, 0.0313, 0. 125, 0.25 mg/ml, and minimum bactericidal concentrations （MBC） was 0.25, 0. 125, 0. 0313, 0.25, 0.5 mg/ml respectively. Conclusion Ultrasonic technology is an effective method for extracting flavonoids from Glycyrrhiza, which showed strong antibiotic activity.

关 键 词：超声波提取 甘草 黄酮 抑菌活性 

分 类 号：R284.2[医药卫生—中药学]