金银花总黄酮的提取工艺优化及其抑菌作用研究  

Study on optimization of total flavone extraction from Lonicera and bacteriostasis

作　　者：唐楷[1] 颜杰[1] 黄新[1] 

机构地区：[1]四川理工学院材料与化学工程学院,自贡643000

出　　处：《中国食品添加剂》2012年第4期154-157,共4页China Food Additives

摘　　要：主要研究的目的在于利用正交实验,优选金莲花总黄酮的提取条件。采用索氏提取法,以总黄酮的提取率为考察指标,考察固液比、提取温度、提取时间和乙醇体积分数等四个实验因素,采用L9(34)正交实验进行实验,选出金莲花中总黄酮的提取最佳工艺条件。实验结果表明,索氏提取的最佳优化工艺提取条件为:以φ(EtOH)=70%的水溶液为提取液,m(金莲花)∶m(提取液)=1∶50,提取温度220℃,提取时间2.0h,该条件下,金莲花总黄酮的提取率为8.43%,提取效果优于其他公开方法。最后,采用最小抑菌浓度试验考察了提取物对金黄色葡萄球菌和大肠杆菌的抑制作用。The main purpose of this paper is to use orthogonal design for optimizing extraction process of total flavone from Lonicera. With Soxhlet extractor and extraction efficiencyof total flavone in Lonicera astheindex, the best extrac- tion process of flavone Lonicera was determined by L9 （ 34 ） orthogonal experiment. The experimental results showed that the the best conditions were： ToФ （EtOH） = 70% of the aqueous solution of extract, m （Lotus） ： m （extract） = 1 ： 50, temperature 220℃, extraction time 2. 0h, the yield oftotal Lonicera flavonoids was 8.43%. This extraction result is superiorto othermethods. Finally, the least concentration was used of bacteriostasisfor inhibiting Staphylococcus aureusand escherichia coli was tested.

关 键 词：金银花 总黄酮 索氏提取 乙醇 抑菌作用 

分 类 号：TS202.1[轻工技术与工程—食品科学]