桑叶总黄酮提取工艺优化及抑菌效果研究  

Optimization of extraction process and antibacterial effect of total flavonoids from mulberry leaves

作　　者：何海燕 付跃 李燕婷 张健[2] 覃拥灵 HE Haiyan;FU Yue;LI Yanting;ZHANG Jian;QIN Yongling(School of Chemistry and Bioengineering,Hechi University,Hechi,Guangxi 546300,China;Guangxi Medical College,Nanning,Guangxi 530023,China;School of Chemistry and Bioengineering,Hechi University,Guangxi Colleges Universities Key Laboratory of Exploitation and Utilization of Microbial and Botanical Resources,Hechi,Guangxi 546300,China;School of Chemistry and Bioengineering,Hechi University,Guangxi Key Laboratory of Sericulture Ecology and Applied Intelligent Technology,Hechi,Guangxi 546300,China;School of Chemistry and Bioengineering,Hechi University,uangxi Collaborative Innovation Centerof Modern Sericulture and Silk,Hechi,Guangxi 546300,China)

机构地区：[1]河池学院化学与生物工程学院,广西河池546300 [2]广西卫生职业技术学院,广西南宁530023 [3]河池学院化学与生物工程学院,微生物及植物资源开发利用广西高校重点实验室,广西河池546300 [4]河池学院化学与生物工程学院,广西蚕桑生态学与智化技术应用重点实验室,广西河池546300 [5]河池学院化学与生物工程学院,广西现代蚕桑丝绸协同创新中心,广西河池546300

出　　处：《中国饲料》2025年第3期64-69,共6页China Feed

基　　金：广西现代蚕桑丝绸协同创新中心专项课题(2022GXCSSC16)。

摘　　要：本试验旨在探究桑叶蛋白含量,优化桑叶总黄酮的提取工艺,研究黄酮初提液的抑菌效果。参照《饲料中粗蛋白质的测定凯氏定氮法》计算粗蛋白质含量,使用溶剂提取与酶辅助提取相结合的方法提取桑叶黄酮,正交试验设计优化提取方法,使用滤纸片法来测定桑叶黄酮对5种菌种的抑菌活性。结果表明:当乙醇浓度为90%,提取温度为90℃,提取时间为30 min时黄酮提取效果最为理想,总得率达4.93%。抑菌试验表明提取液对黄曲霉(Aspergillus flavus Link)、厚垣镰孢霉HML278(Fusarium chlamydosporum HML278)和金黄色葡萄球菌(Staphylococcus aureus)具有较好的抑制作用。桑叶蛋白质含量在20%左右,桑叶富含黄酮及多种营养物质,具有改善畜产品品质及增强机体免疫功能等作用,桑叶的抑菌活性可以延长青贮饲料保质期,是优质的饲料资源。The aim of this experiment was to explore the protein content of mulberry leaves,optimize the extraction process of total flavonoids from mulberry leaves,and study the antibacterial effect of the initial extract of flavone.According to Determination of crude protein in feed-Kjeldahl nitrogen determination method,the crude protein content was calculated.A combination of solvent extraction and enzyme assisted extraction was used to extract mulberry leaf flavonoids.Orthogonal experimental design was used to optimize the extraction method.The antibacterial activity of mulberry leaf flavonoids against five bacterial strains was determined using the filter paper method.The results showed that when the ethanol concentration was 90%,the extraction temperature was 90℃,and the extraction time was 30 minutes,the extraction effect was most ideal,with a total flavonoid yield of 4.93%.The antibacterial experiment showed that the extract had a good inhibitory effect on Aspergillus flavus Link,Fusarium chlamydosporum HML278,and Staphylococcus aureus.The protein content of mulberry leaves was about 20%.Mulberry leaves were rich in flavonoids and various nutrients,which could improve the quality of livestock products and enhance the body's immune function.The antibacterial activity of mulberry leaves could extend its shelf life of sialge feed,making it a high-quality feed resource.

关 键 词：桑叶 蛋白质 黄酮 提取工艺 抑菌 

分 类 号：S816.7[农业科学—饲料科学]