荔枝草有效成分的提取及其抑菌功效研究  

Study on Extraction of Effective Components from Salvia plebeia R.Br.and its Bacteriostatic Effect

作　　者：杜晓映 DU Xiaoying(Weifang Institute of Technology,Qingzhou 262500,China)

机构地区：[1]潍坊理工学院,山东青州262500

出　　处：《现代食品》2021年第24期91-94,共4页Modern Food

基　　金：潍坊市科技计划项目(2020GX103)。

摘　　要：为提高荔枝草有效成分的利用率,以乙醇为溶剂对荔枝草干草进行有效成分提取。以乙醇浓度、料液比、回流时间为影响因素,设计正交试验。通过浸泡、回流、抽滤、减压蒸馏等方法得到浸膏,计算得率,得出最佳提取方案。以大肠杆菌、金黄色葡萄球菌、普通变形菌、铜绿假单胞菌、青霉进行浸膏的抑菌试验,验证荔枝草的抑菌功效。结果表明,70%的乙醇,料液比1∶15,回流2 h,所得浸膏得率最高。荔枝草对大肠杆菌、金黄色葡萄球菌、普通变形菌、铜绿假单胞菌均有抑菌功效,对青霉没有抑菌功效。此次试验得到了荔枝草浸膏的最佳提取工艺,验证并比较了荔枝草的抑菌功效,对利用荔枝草进行功能性食品的开发具有指导意义。In order to improve the effective component utilization rate of Salvia plebeia R.Br.Ethanol was used to extract the effective components of Salvia plebeia R.Br.,and the orthogonal test was designed based on the influence factors of ethanol concentration,solid-liquid ratio and backflow time.The extract is obtained by soaking,backflow,filtration,vacuum distillation.The best extraction scheme is obtained by calculating the yield.The bacteriostatic tests were performed on E.coli,Staphylococcus aureus,Proteus vulgaris,P.aeruginosa and Penicillium.The antibacterial effect of Salvia plebeia R.Br.was studied according to the size of inhibition zone.The results showed that the optimum process of ethanol extraction was:70%ethanol,solid-liquid ratio1∶15,and reflux for 2 hours.Salvia plebeia R.Br.has antibacterial effect on E.coli,Staphylococcus aureus,Proteus vulgaris,P.aeruginosa,and has no antibacterial effect on Penicillium.This experiment obtained the best extraction process of extract,verified and compared the antibacterial effect,which has guiding significance for the development of functional food using Salvia plebeia R.Br.

关 键 词：荔枝草 有效成分 浸膏得率 抑菌功效 

分 类 号：R285[医药卫生—中药学]