沙枣黄酮提取工艺、抗氧化及抑菌活性研究  

Study on extraction conditions,antioxidant and antibacterial activities of flavonoids from Elaeagnus angustifolia L.

作　　者：王雅[1] 李家寅[1] 赵春萌[1] 赵萍[1] 

机构地区：[1]兰州理工大学生命科学与工程学院,甘肃兰州730050

出　　处：《食品工业科技》2013年第4期273-276,共4页Science and Technology of Food Industry

基　　金：兰州理工大学博士基金;兰州理工大学优秀青年教师培养计划(0908ZXC164)

摘　　要：利用单因素和正交实验研究了沙枣黄酮的提取工艺,采用DPPH自由基清除法、Rancimat实验研究沙枣黄酮的抗氧化性能,用滤纸片法检测其抑菌活性。结果显示,沙枣黄酮最佳提取工艺为:料液比1∶18、超声时间10min,乙醇浓度60%,超声功率320W,在此条件下沙枣黄酮得率达5.28%;抗氧化实验表明,沙枣黄酮有较好的抗氧化活性,且在同浓度下,其抗氧化活性强于VC;抑菌实验结果显示,沙枣黄酮对六种供试菌种均有抑制效果。对大肠杆菌、金黄色葡萄球菌的最小抑菌浓度为1.0g/L;对枯草芽孢杆菌、青霉、毛霉、黑曲霉的最小抑菌浓度为1.5g/L。Single factor and orthogonal experiment were used to study on the extraction technology of flavonoids from Elaeagnus angustifolia L,and the ability of scavenging DPPH-and rancimat method were used for antioxidant activity evaluation,the antibacterial activities was measured by Nitrocefin test. The result showed that the optimum extraction conditions were ratio to solvent 1：18（g/mL）, ultrasonic time 10min,ethanol concentration 60% ,ultrasonic power 320W. Under these extraction conditions,the yield of flavonids was to 5.28%. Flavonoids of Elaeagnus angustifolia L. had strong antioxidant activity,and the antioxidant activity was stronger than Vc at the same concentration,and had strong anti-microbial activity. The MIC was 1.0g/L against E. coil. and Staphylococcus spp. ,and that was 1.5g/L against Bacillus spp. ,Penicillum,Mucor racemosus, Aspergillus niger.

关 键 词：沙枣 黄酮 工艺优化 抗氧化活性 抑菌活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]