银杏叶黄酮的微波辅助提取及其抑菌作用研究  

Study on Microwave-assisted Extraction and Bacteriostasis of Flavonoids from Ginkgo biloba Leaves

作　　者：李敬[1] 尤颖 吕惠丽[1] 穆娟 LI Jing;YOU Ying;LV Hui-li;MU Juan(College of Bioscience and Engineering,Hebei University of Economics and Business,Shijiazhuang 050061,China)

机构地区：[1]河北经贸大学生物科学与工程学院,石家庄050061

出　　处：《中国调味品》2020年第8期143-146,共4页China Condiment

基　　金：国家自然科学基金(21706051);河北省自然科学基金(B2016207013);河北省引进留学人员资助项目(C20190329);河北省研究生创新资助项目(CXZZSS2020108)。

摘　　要：文章研究了银杏叶黄酮类化合物的微波辅助提取工艺及其体外抑菌能力。通过单因素试验和正交试验确定了银杏叶黄酮微波提取的最佳条件为:乙醇浓度80%,料液比1∶20(g/mL),辐射时间15 s,微波功率640 W,该条件下总黄酮提取率为6.82%。银杏叶中提取的黄酮类物质具有良好的抑菌作用,其中对大肠杆菌的抑制效果最为明显。In this paper,the microwave-assisted extraction process of flavonoids from Ginkgo biloba leaves and their antibacterial activity in vitro are researched.The optimum conditions for microwave extraction of flavonoids from Ginkgo biloba leaves are determined by single factor test and orthogonal test as follows:ethanol concentration is 80%,solid-liquid ratio is 1∶20(g/mL),radiation time is 15 s,microwave power is 640 W,under these conditions,the extraction rate of total flavonoids is 6.82%.The flavonoids extracted from Ginkgo biloba leaves have good bacteriostatic effect,among which,the inhibition effect on Escherichia coli is the most obvious.

关 键 词：银杏叶 微波 黄酮 抑菌 

分 类 号：TS201.1[轻工技术与工程—食品科学]