广西木薯叶总黄酮提取工艺及抗菌性研究  

Extracting of Total Flavonoids from Guangxi Cassava Leaves and Its Antimicrobial Properties

作　　者：李兵[1] 何翠薇[1] 陈青青[1] 梁智[1] 

机构地区：[1]广西中医药大学药学院,南宁530001

出　　处：《湖北农业科学》2014年第23期5816-5819,共4页Hubei Agricultural Sciences

基　　金：广西自然科学基金项目(2012GXNSFBA053100)

摘　　要：采用正交试验优化广西木薯(Manihot esculenta Crantz)叶中总黄酮提取的最佳工艺,并在此条件下提取木薯叶总黄酮进行抗菌性试验。结果表明,液料比1∶25(V∶m),乙醇体积分数60%,提取时间100 min的条件下木薯叶中总黄酮含量最高,达到25.23 mg/g;抗菌性试验表明,木薯叶总黄酮对金黄色葡萄球菌有较高的抑菌作用。A orthogonal experiment was used to study the optimal parameters of extracting total flavonoids from cassava（Manihot esculenta Crantz） leaves. The antimicrobial properties of total flavonids obtained were measured. The results showed that the optimal conditions were the liquid/solid radio 1：25 （V：m）,ethanol concentration of 60%,extraction time for 100 minutes. Under the optimal conditions, total flavonoids from cassava leaves was 25.23 mg/g. The resuh of antibacterial experiments showed that flavonoids extracted from cassava leaves had high bacteriostatic action on Staphylococcus aureus.

关 键 词：木薯(Manihot esculenta Crantz)叶 总黄酮 提取 抗菌 

分 类 号：S533[农业科学—作物学]