连云港山楂叶黄酮的超声提取及体外活性研究  

STUDY ON EXTRACTION TECHNOLOGY OF FLAVONOIDS FROM HAWTHORN LEAVES WITH ULTRASONIC-ASSISTED METHOD AND BIOACTIVITIES OF THE EXTRACT IN VITRO

作　　者：许瑞波[1,2] 杨雯雯[2] 万蓓蓓 

机构地区：[1]江苏省海洋资源开发研究院,江苏连云港222005 [2]淮海工学院药学院,江苏连云港222005

出　　处：《井冈山大学学报（自然科学版）》2016年第6期24-29,共6页Journal of Jinggangshan University (Natural Science)

基　　金：江苏省高校自然科学研究基金项目(13KJB150005);淮海工学院自然科学基金创新基金项目(Z2015015);江苏省海洋资源开发研究院科技开放基金项目(JSIMR201303)

摘　　要：以连云港花果山山楂叶为原料,以总黄酮提取率为衡量提取工艺的指标。通过单因素和正交实验设计优化了超声辅助提取山楂叶黄酮的工艺,确定了从山楂叶中提取黄酮的最佳工艺条件:乙醇浓度70%,液料比20:1 m L/g,超声温度70℃,超声时间40 min,提取3次,山楂叶黄酮提取率为2.53%。此外,采用琼脂平板扩散抑菌法和DPPH·法研究了连云港山楂叶黄酮对大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌的抑制作用以及抗氧化效应,结果表明山楂叶黄酮具有明显抑菌活性和清除DPPH·的能力。Hawthorn leaves as raw material were collected from Huaguo mountain of Lianyungang city and the yield of total flavonoids was used as evaluation indicator. The extraction technology of flavonoids from hawthorn leaves with ultrasonic assisted method was optimized by single and orthogonal experimental design, and the optimal extraction technology was obtained as following： ethanol concentration of 70%, solvent-to-liquid ratio of 20：1 （mL/g）, extraction temperature of 70℃, extraction time of 40 min and extraction times of 3. The yield of flavonoids from hawthorn leaves is 2.53%. Moreover, the inhibitory effect of the flavonoids against Staphylococcus aureus, Escherichia coli and Bacillus subtilis was determined by the agar diffusion method, and the antioxidant effect was evaluated by DPPH method. The results showed that the flavonoids extracted from hawthorn leaves had good antibacterial activity and excellent scavenging capacity to DPPH radical.

关 键 词：山楂叶 黄酮类化合物 提取工艺 抑菌活性 抗氧化效应 

分 类 号：TS202.3[轻工技术与工程—食品科学]