西芹中总黄酮的提取工艺及抑菌作用研究  

Study on extraction of the total flavonoids in celery and its antibacterial effect

作　　者：郭娇娇[1] 宫智勇[1] 

机构地区：[1]武汉工业学院食品科学与工程学院,湖北武汉430023

出　　处：《武汉工业学院学报》2011年第3期1-5,共5页Journal of Wuhan Polytechnic University

摘　　要：利用乙醇回流法提取西芹中总黄酮类物质,采用硝酸铝分光光度法测定西芹中总黄酮含量,并通过单因素及正交实验,对西芹中总黄酮的提取工艺进行研究;以及采用牛津杯对西芹中总黄酮类物质进行抑菌作用研究。实验结果表明,西芹中总黄酮的最佳提取工艺为:乙醇浓度40%,料液比1∶20,提取温度80℃,提取时间为3h。总黄酮提取液对枯草芽孢杆菌和金黄色葡萄球菌均有一定的抑菌作用。The extraction of the total flavonoids from celery with ethanol refluxing was studied,and the contents of total flavonoids were determined with aluminium nitrate spectrophotometric.On the basis of mono factor and orthogonal experimental design,the optimal process for the extraction total flavonoids from celery was explored,and also antibacterial effects against Staphylococcus aureus,Bacillus subtilis of celery were studied by the Oxford Cup experiments.The results show that the optimized extraction conditions with 40% ethanol as extraction solvent at 80℃ for 3h,and the ratio of material to solvent was 1：20.And the antibacterial effects of Bacillus subtilis is the stronger than Staphylococcus aureus.

关 键 词：西芹 黄酮 提取 抑菌 

分 类 号：S636.4[农业科学—蔬菜学]