超声波辅助提取艾蒿总黄酮及其抑菌活性研究  

Ultrasound-assisted extraction and antibacterial activity of total flavonoids from Artemisia Argyi

作　　者：王艳丽[1] 李军德[2] 孔祥平[1] WANG Yanli;LI Junde;KONG Xiangping(College of Chemistry and Pharmacy,Qingdao Agricultural University,Qingdao 266109;Hospital of Qingdao Agricultural University,Qingdao 266109)

机构地区：[1]青岛农业大学化学与药学院,青岛266109 [2]青岛农业大学校医院,青岛266109

出　　处：《食品科技》2019年第5期204-207,共4页Food Science and Technology

基　　金：山东省自然科学基金项目(ZR2014EL012)

摘　　要：以乙醇和水的混合溶液为提取溶剂,超声波辅助提取艾蒿中的总黄酮,并研究其抑制真菌活性。通过正交试验和单因素试验确立提取的最佳工艺条件:乙醇质量分数65%,料液比1:30(g:mL),提取功率500W,提取时间30min。在此条件下,艾蒿总黄酮提取量为(3.21±0.09)mg/g(n=5,P=0.95)。艾蒿总黄酮抑制病原真菌具有选择性,能选择抑制苹果腐烂病菌和黄瓜枯萎病菌,在粗产品浓度为0.05~0.25mg/mL时,其抑菌效果均随着浓度的升高而增强,当其浓度为0.25mg/mL时,抑菌率均大于60%。The total flavonoids were extracted from Artemisia Argyi using ultrasonic-assisted extraction method with ethanol aqueous solution, and its antifungal activity was studied. The optimum laboratory conditions obtained by orthogonal experiments and single-factor tests were ethanol concentration of 65%, solid/liquid ratio of 1:30(g:mL), ultrasonic power of 500 W, extraction time 30 min. Under these conditions, the extraction yield of total flavonoids was(3.21±0.09)mg/g(n=5, P=0.95). The total flavonoids could selectively inhibit pathogenic fungi, and it had excellent antifungal activity on Valsa mali and Fusarium oxysporum. The effect of antifungal activity was enhanced with the increasing crude product concentration of 0.05~0.25 mg/mL, and both the inhibition rates on Valsa mali and Fusarium oxysporum were above 60% when the crude product concentration was 0.25 mg/mL.

关 键 词：艾蒿 黄酮 超声辅助提取 抑菌活性 

分 类 号：TQ461[化学工程—制药化工] R284.2[医药卫生—中药学]