苣荬菜中黄酮提取工艺改进及其抑菌分析  

Improvement of extraction technology and bacteriostatic activity of flavonoids from Sonchus arvensis

作　　者：滕艾静 李宇飞 郭东会 孟超 马清悦 路慧超 刘晓阳 刘冰 TENG Ai-jing;LI Yu-fei;GUO Dong-hui;MENG Chao;MA Qing-yue;LU Hui-chao;LIU Xiao-yang;LIU Bing(College of Life Sciences,Shandong First Medical University&Shandong Academy of Medical Sciences,Taian 271016,China;Graduate School,Shandong First Medical University&Shandong Academy of Medical Sciences,Taian 271016,China)

机构地区：[1]山东第一医科大学(山东省医学科学院)生命科学学院,山东泰安271016 [2]山东第一医科大学(山东省医学科学院)研究生院,山东泰安271016

出　　处：《泰山医学院学报》2020年第7期531-534,共4页Journal of Taishan Medical College

基　　金：国家级大学生创新创业计划(20161043927);山东省医药卫生科技发展计划(2018WS139);泰安市科技局项目(2018NS0098)。

摘　　要：目的探索苣荬菜中黄酮的提取方法及其工艺改进,并对其抑菌活性进行分析。方法以苣荬菜作为原料,通过超声波提取法对其黄酮提取工艺进行优化改进并运用单因素方法得到最优提取条件,采用滤纸片法对黄酮进行抑菌活性检测。结果通过单因素试验得到,利用超声提取苣荬菜中黄酮的最优提取条件为:乙醇体积分数70%,料液比1∶30,提取时间40 min,提取温度70℃,提取黄酮的含量为24.08 mg/g。提取的苣荬菜中的黄酮对金黄色葡萄球菌的最小抑菌浓度为0.5 mg/mL。结论本次实验的提取方法操作简单、结果可靠、黄酮得率较高,提取自苣买菜中的黄酮对金黄色葡萄球菌有一定的抑制作用。Objective:To study the extraction method and process improvement of flavonoids from Sonchus arvensis and analyze the antibacterial activity.Methods:The flavonoid extraction process of Sonchus arvensis was optimized by ultrasonic method and the single factor method was used to obtain the optimal extraction conditions.Finally,the antibacterial activity was detected by filter paper method.Results:Ultrasonic extraction of flavonoids from Sonchus arvensis was executed by single factor experiment to get the optimal extraction conditions for extraction temperature at 70℃,70%ethanol volume concentration,ratio of material to solvent of 1∶30,extraction time of 40min,and the flavonoid content was 24.08mg/g.Conclusion:The optimum extraction method of response surface method is simple,accurate and reliable.This method can be used to extract total flavonoids from the leaves of Sonchus arvensis and the flavone can inhibit the growth of Staphylococcus aureus.

关 键 词：苣荬菜 黄酮 抑菌活性 

分 类 号：R917[医药卫生—药物分析学]