CAJ | 학술논문

研究乙醇浓度、提取温度、料液比和提取时间对荷叶黄酮提取得率的影响，通过正交试验优化了提取荷叶黄酮的最佳工艺条件。结果表明，50%（体积分数）乙醇，提取温度为70℃，料液比为1∶40（m/v），提取时间1.5 h，荷叶黄酮的得率为0.87%。测定了荷叶黄酮对5种肉类腐败菌的抑菌效果，最小抑菌浓度实验结果显示：荷叶黄酮对大肠杆菌、荧光假单孢菌、铜绿假单孢菌、酵母菌的最低抑菌浓度（MIC）分别为5.30、6.26、6.26、5.30 mg/100 mL，对大肠杆菌、荧光假单孢菌、酵母菌的最低杀菌浓度（MBC）分别为5.30、6.26、6.26 mg/100 mL。
연구을순농도、제취온도、료액비화제취시간대하협황동제취득솔적영향，통과정교시험우화료제취하협황동적최가공예조건。결과표명，50%（체적분수）을순，제취온도위70℃，료액비위1∶40（m/v），제취시간1.5 h，하협황동적득솔위0.87%。측정료하협황동대5충육류부패균적억균효과，최소억균농도실험결과현시：하협황동대대장간균、형광가단포균、동록가단포균、효모균적최저억균농도（MIC）분별위5.30、6.26、6.26、5.30 mg/100 mL，대대장간균、형광가단포균、효모균적최저살균농도（MBC）분별위5.30、6.26、6.26 mg/100 mL。
The effect of ethanol concentration, extracting time, temperature as well as solid-liquid ratio on the extraction rate of flavonoid from lotus leaves was studied in the paper. The optimized parameters were gotten by using the single factor and orthogonal design. It was shown that 50 % (voluem ratio) of the ethanol concentration, 70℃, solid-liquid ratio 1∶40 (g/mL) and 1.5 h, the extraction rate of flavonoid reached 0.87%. The antibacterial activity of lotus leaves Flavonoid to 5 bacteria in meat was studied. It was shown that the minimum inhibition concentration (MIC) of lotus leaves flavonoid to E. coli, P.Fluorescens, Cladosporium herbarum and Saccharomycete were 5.30,6.26,6.26,5.30 mg/100 mL. The minimum bactericidal concentration (MBC) were 5.30,6.26,6.26 mg/100 mL.