超声波辅助提取柚树叶黄酮及其抗氧化、抑菌能力研究  

Optimization of ultrasonic-assisted extraction technology of flavonoids from pomelo leaves and its antioxidant and antibacterial capabilities

作　　者：丘苑新[1] 张泽雄 何娣 蔡健常 柳建良[1] QIU Yuan-xin;ZHANG Ze-xiong;HE Di;CAI Jian-chang;LIU Jian-liang(Academy of Contemporary Agricultural Engineering Innovations,Zhongkai University of Agricultural and Engineering,Guangzhou,Guangdong 510225,China)

机构地区：[1]仲恺农业工程学院现代农业工程创新研究院,广东广州510225

出　　处：《食品与机械》2021年第6期174-178,共5页Food and Machinery

基　　金：广东省重点领域研究计划项目(编号:2019B020238008);广东省农业科技特派员项目(编号:GT2018071822)。

摘　　要：以柚树叶为研究对象,通过超声波辅助提取柚树叶总黄酮,并对其抗氧化及抑菌能力进行探究。结果表明,柚树叶黄酮的最佳提取条件为乙醇体积分数80%,超声时间50 min,料液比(m柚树叶∶V乙醇)1∶25(g/mL),此条件下黄酮提取量为11.746 mg/g。抗氧化试验表明,经初步提取的柚树叶黄酮提取液总还原力约是同等质量浓度抗坏血酸的1.25倍。此外,柚树叶黄酮对大肠杆菌、鼠伤寒沙门氏菌、金黄色葡萄球菌的抑制效果为金黄色葡萄球菌>大肠杆菌>鼠伤寒沙门氏菌,最低抑菌质量浓度(MIC)为0.074 mg/mL。综上,柚树叶黄酮类化合物具有较好的抗氧化和抑菌能力。Taking pomelo leaves as the research object,the total flavonoids of pomelo leaves were extracted with the aid of ultrasound,and its antioxidant and antibacterial abilities were explored.The results showed that the optimal extraction conditions for flavonoids from pomelo leaves were ethanol volume fraction 80%,ultrasonic time 50 min,solid-liquid ratio 1∶25(g/mL),and the flavonoid content under these conditions was 11.746 mg/g.The antioxidant test results showed that the total reducing power of the preliminary extraction of pomelo leaf flavonoids was about 1.25 times that of the same mass concentration of ascorbic acid.In addition,the inhibitory effect of pomelo leaf flavonoids on Escherichia coli,Salmonella typhimurium and Staphylococcus aureus was Staphylococcus aureus>Escherichia coli>Salmonella typhimurium,and the minimum inhibitory volume fraction(MIC)was 0.074 mg/mL.In conclusion,the flavonoids of pomelo leaves have good antioxidant and antibacterial abilities.

关 键 词：柚树叶 总黄酮 超声波辅助提取 抗氧化 抑菌 

分 类 号：TQ28[化学工程—有机化工]