马齿苋类黄酮提取工艺及抑菌效果的研究

为了优化马齿苋类黄酮的超声波提取工艺,利用中心组合(Box-Benhnken)试验设计原理,采用三因素三水平的响应面分析法,用design expert软件对其提取工艺参数进行优化;并采用滤纸片法测定其对各菌的抑菌效果。结果表明:在乙醇浓度75%、超声时间35min、温度35℃时,其最佳总黄酮提取量为21.3517mg/g,与理论预测值21.8816mg/g接近,说明响应面法可用于优化马齿苋类黄酮超声波提取工艺;马齿苋类黄酮对大肠杆菌和酵母菌有较强的抑制作用,最低抑菌浓度均为0.313mg/m L,对金黄色葡萄球菌的抑制作用最强,最低抑菌浓度为0.156mg/m L。

Study on Extraction Process of Flavonoids from Purslane and Their Antibacterial Effect

In order to optimize the ultrasonic assisted extraction process of flavonoids from purslane,the response surface methodology with three factors and three levels was used according to the principles of central composite design (Box-Benhnken).The optimum extraction process parameters were obtained by the software of design expert;The bacteriostatic effect of flavonoids from purslane against E.coli,Staphylococcus aureus and saccharomycetes were measured using filter-paper method,as follows:the ethanol volume fraction was 75%,the extracting time was 35min,and the tempreture was 35℃.Under these conditions,the value of flavone extraction yield was21.3517 mg/g approximating to the predicted value 21.8816 mg/g.The results indicated that the response surface methodology could be used to optimize the ultrasonic assisted extraction process of fla-vonoids from purslane;E.coli,Saccharomycetes were inhibited by the flavonoids from purslane,the MIC was 0.313mg/mL,and Staphylococcus aureus was strongly inhibited,the MIC was 0.156mg/mL.