伊犁野核桃叶中黄酮类活性物质的提取及其抑菌活性研究  

Extraction and Antibacterial Activity of Flavonoids from the Leaves of Yili Wild Walnut

作　　者：姚欣 让凤菊 刘伟[1] 欧阳艳[1] YAO Xin;RANG Feng-ju;LIU Wei;OUYANG Yan(Key Laboratory at Universities of Education Department of Xinjiang Uygur Autonomous Region,Yili Normal University,Yining,Xinjiang 835000,China)

机构地区：[1]伊犁师范学院自治区教育厅普通高等学校重点实验室,新疆伊宁835000

出　　处：《伊犁师范学院学报（自然科学版）》2018年第3期31-35,共5页Journal of Yili Normal University：Natural Science Edition

基　　金：伊犁师范学院大学生创新创业训练项目--创新训练项目(201710764022)

摘　　要：以伊犁野核桃叶为原材料,研究其提取液中黄酮类化合物的抑菌活性.采用单因素实验优化提取工艺,结果表明:最佳提取工艺条件为:60%乙醇、提取温度70℃、料液比1∶15(g/m L)、反应时间1 h、浸提2次,在此条件下,野核桃叶提取液中黄酮类化合物的含量可达到1.106 mg/g.同时,对野核桃叶提取液进行抑菌活性研究,结果表明提取液对金黄色葡萄球菌有较好的抑菌效果,而对大肠杆菌的抑菌不敏感.The antibacterial activity of flavonoids in extracts from Yili Wild Walnut leaf was studied.Using single factor experiment to optimize the extraction process,the results showed that the optimum extraction conditions were as follows:60%ethanol,temperature 70℃,material liquid ratio 1:15(g/mL),reaction time 1 h,leaching two times,under this condition,the content of flavonoids in Wild Walnut leaf extract can reach 1.106 mg/g.At the same time,the antibacterial activity of flavonoids extracted from the leaves of Wild Walnut was studied,and the results showed that flavonoids had a good antibacterial effect on Staphylococcus aureus,but were not sensitive to antimicrobial activity of Escherichia coli.

关 键 词：野核桃叶 黄酮类化合物 抑菌活性 

分 类 号：TQ461[化学工程—制药化工]