迎春花抑菌活性物提取工艺  

Extraction Processing of Antibacterial Substances from Jasminum nudiflorum Lindl Flowers

作　　者：罗玉燕[1] 卢成瑛[1,2] 伍钢[2] 桂克印[2] 

机构地区：[1]吉首大学生物资源与环境科学学院,湖南吉首416000 [2]吉首大学湖南省林产化工工程重点实验室,湖南张家界427000

出　　处：《食品科学》2010年第22期129-133,共5页Food Science

基　　金：湖南省自然科学基金项目(03JJY6016)

摘　　要：目的:优化迎春花花中抑菌活性物质的提取工艺。方法:以抑菌效果为指标,在单因素试验的基础上,确定提取溶剂的体积分数、提取温度和提取时间进行4因素3水平正交试验。结果:最佳提取工艺条件为:溶剂为体积分数90%乙醇溶液,60℃水浴加热2h;提取物对金黄色葡萄球菌、枯草芽孢杆菌、大肠杆菌、藤黄八叠球菌和变形杆菌的的最小抑菌浓度均为0.125g/mL,最小杀菌浓度均为0.25g/mL;提取物经强酸及高温处理后抑菌效果不明显,在碱性环境、紫外光、氧化还原剂处理后抑菌活性稳定;提取物的乙酸乙酯和正丁醇部位具有抑菌活性。结论:本实验所建立的工艺方法可应用于迎春花花中抑菌活性物质的提取。Objective： To optimize the extraction processing of antibacterial substances from Jasminum nudiflorum Lindl flowers. Methods： On the basis of antibacterial activity as an index, orthogonal experiments were used to investigate the effects of solvent concentration, extraction temperature and extraction time on extraction rate of antibacterial substances from Jasminum nudiflorum Lindl flowers. Results： The optimal extraction conditions were 90% ethanol, extraction temperature of 60 ℃ and extraction time of 2 h. The extract from Jasminum nudiflorum Lindl flowers had the minimum inhibitory concentration of 0.125 g/mL and the minimum bactericidal concentration of 0.25 g/mL for Staphylococlus aureus, Sarcina lutea, Bacillus subitilis, Proteusbacillus vulgaris and Escheichia coli. Strong acid and heating treatments of the extract could result in the loss of antibacterial effect. On the other hand, antibacterial activity of the extract was not affected by UV, oxidants and reductants in alkaline environments. Antibacterial substances were existed in ethyl acetate and n-butanol phase during extraction process. Conclusion： The extraction processing in this study is feasible to extract bioactive substances with antibacterial activity from Jasminum nudiflorum Lindl flowers.

关 键 词：迎春花花 提取 抑菌活性 

分 类 号：S685.18[农业科学—观赏园艺]