食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2013年
24期
68-70,109
,共4页
鹅掌柴%总黄酮%提取%抑菌
鵝掌柴%總黃酮%提取%抑菌
아장시%총황동%제취%억균
Schefflera heptaphylla%total flavonoids%extract%antimicrobial activities
研究鹅掌柴叶总黄酮的最佳提取工艺和其对不同微生物的抑菌效果。结果表明：鹅掌柴叶超声波乙醇提取总黄酮的最佳工艺条件为乙醇浓度94.88%，料液比1∶10（g/mL），提取时间48.00 h。提取率为6.42%；鹅掌柴叶总黄酮对金黄色葡萄球菌﹑大肠杆菌﹑白色念珠菌和青霉等不同微生物均具有抑菌效果，效果最好的是大肠杆菌，最差的是青霉。
研究鵝掌柴葉總黃酮的最佳提取工藝和其對不同微生物的抑菌效果。結果錶明：鵝掌柴葉超聲波乙醇提取總黃酮的最佳工藝條件為乙醇濃度94.88%，料液比1∶10（g/mL），提取時間48.00 h。提取率為6.42%；鵝掌柴葉總黃酮對金黃色葡萄毬菌﹑大腸桿菌﹑白色唸珠菌和青黴等不同微生物均具有抑菌效果，效果最好的是大腸桿菌，最差的是青黴。
연구아장시협총황동적최가제취공예화기대불동미생물적억균효과。결과표명：아장시협초성파을순제취총황동적최가공예조건위을순농도94.88%，료액비1∶10（g/mL），제취시간48.00 h。제취솔위6.42%；아장시협총황동대금황색포도구균﹑대장간균﹑백색념주균화청매등불동미생물균구유억균효과，효과최호적시대장간균，최차적시청매。
In this paper, the optimal extraction condition and antimicrobial activities on different microorganisms of total flavonoids from Schefflera Heptaphylla leaves were studied. The results had revealed that the optimal total flavonoids extraction technologies which using the ultrasonic- ethanol method were the concentration of ethanol 94.88%, the ratio of material to water 1∶10,the extraction time 48.00 h. The rate of extraction was 6.42 %. The total flavonoids from Schefflera Heptaphylla leaves had effective antimicrobial activities against different microorganisms, such as Staphylococcus aureus, Escherichia coli, Albicans Saccharomyces and penicillium. The best antimicrobial activity effect was against Escherichia coli, and the worst was against penicillium.
