CAJ | 학술논문

采用微波辅助提取法提取羊耳菊总黄酮,在单因素试验的基础上,通过正交试验对提取工艺进行优化,并用所得的提取物对9种微生物的抑菌作用进行了试验研究.结果表明,羊耳菊总黄酮提取的最佳工艺为乙醇体积分数60%、固液比1:25、微波作用时间4min、微波火力为解冻;羊耳菊总黄酮提取物对大多数供试微生物有抑制作用,其中对藤黄八叠球菌抑菌效果最好,其最低抑菌浓度为0.003 9 g/mL:对粪肠球菌、枯草芽孢杆菌、金黄色葡萄球菌的最低抑菌浓度为0.125 0 g/mL;对大肠埃希氏菌、鼠伤寒沙门氏菌、甲型副伤寒沙门氏菌最低抑菌浓度为0.5000g/mL;而对普通变形杆菌及白假丝酵母菌抑制作用不明显.
채용미파보조제취법제취양이국총황동,재단인소시험적기출상,통과정교시험대제취공예진행우화,병용소득적제취물대9충미생물적억균작용진행료시험연구.결과표명,양이국총황동제취적최가공예위을순체적분수60%、고액비1:25、미파작용시간4min、미파화력위해동;양이국총황동제취물대대다수공시미생물유억제작용,기중대등황팔첩구균억균효과최호,기최저억균농도위0.003 9 g/mL:대분장구균、고초아포간균、금황색포도구균적최저억균농도위0.125 0 g/mL;대대장애희씨균、서상한사문씨균、갑형부상한사문씨균최저억균농도위0.5000g/mL;이대보통변형간균급백가사효모균억제작용불명현.
With the microwave-assisted technology for extracting flavonoids from Inula cappa,and on the basis of a single factor experiment,the extraction process was optimized by orthogonal experiment.The optimal process for extracting flavonoids from Inula cappa was ethanol concentration of 60%,a solid-to-liquid ratio 1:25,4 min microwave function with the firepower at the level of defrosted.The antibacterial activities of nine kinds of micro-organisms extracted from Inula cappa were studied.The results showed that the minimal inhibitory concentration (MIC) of the Inula cappa flavonoids to the Sarcina lutea was the best with a ratio of 0.003 9 g/mL;MIC of Enterococcus faecalis,Bacillus subtilis and Staphylococcus aureus was 0.125 0 g/mL;MIC of Escherichia coli,Salmonella typhimurium and Salmonella paratyphi A was 0.500 0 g/mL;but no obvious inhibitory effect on Proteus valgaris and Candida albicaus.