乌药叶多酚提取工艺优化及其对金黄色葡萄球菌的抑菌作用

目的 优化乌药叶多酚的提取工艺,并评估其对金黄色葡萄球菌的抑菌作用。方法 采用超声辅助乙醇提取法提取多酚类物质,利用单因素和响应面试验优化提取工艺;利用牛津杯法、二倍稀释法和透射电镜试验分析乌药叶多酚对金黄色葡萄球菌的抑菌作用。结果 乌药叶多酚最佳的提取工艺条件为:乙醇浓度59%,料液比1:30 (g/mL),超声时间42 min,超声功率360 W,该条件下乌药叶多酚提取率为4.73%。乌药叶多酚对金黄色葡萄球菌的抑菌圈直径、最小抑菌浓度和最小杀菌浓度分别为(13.10±0.29)mm、2.50和5.00mg/mL。在乌药叶多酚的作用下,金黄色葡萄球菌细胞形态被严重破坏,使出现严重的变形、塌陷和细胞质泄漏等现象。结论 在本试验优化的最优提取工艺下,乌药叶多酚的提取率较高,所得的乌药叶多酚对金黄色葡萄球菌有明显的抑菌效果,为天然防腐剂的开发提供了新思路。

Optimization of extraction technology of polyphenols from leaves of Lindera aggregata and its antibacterial effect against Staphylococcus aureus

Objective To optimize the extraction process of polyphenols from leaves of Lindera aggregata and evaluate its antibacterial effect against Staphylococcus aureus. Methods Polyphenols were extracted from leaves of Lindera aggregata by ultrasonic-assisted ethanol extraction, single factor test and response surface method were used to optimize the extraction process. Oxford cup method, double dilution method, and transmission electron microscope test were used to analyze the antibacterial effect of polyphenols from leaves of Lindera aggregata on S. aureus.Results The optimum extraction conditions of polyphenols from leaves of Lindera aggregata were as follows:Ethanol concentration 59%, material-liquid ratio 1:30(g/mL), ultrasound time 42 min, and ultrasonic power 360 W,the extraction rate of polyphenols was 4.73% under the optimal condition. The diameter of the inhibition zone,minimum inhibitory concentration, and minimum bactericidal concentration values of polyphenols from the leaves of Lindera aggregata on S. aureus were(13.10±0.29) mm, 2.50 and 5.00 mg/mL, respectively. Under the treatments with polyphenols from leaves of Lindera aggregata, S. aureus cell morphology was seriously damaged, resulting in serious deformation, collapse, and cytoplasm leakage. Conclusion Under the optimal extraction process optimized in this experiment, the extraction rate of polyphenols from leaves of Lindera aggregata is higher, and the polyphenols obtained from leaves of Lindera aggregata has obvious antibacterial effect on S. aureus, which provides a new idea for the development of natural preservatives.