CAJ | 학술논문

以马齿苋（Portulaca oleracea L.）为材料，以蒸馏水为萃取试剂，以对大肠杆菌的抑制活性为考察指标，通过单因素和正交试验优化了微波辅助萃取马齿苋抑菌活性成分的工艺。结果表明，各因素对马齿苋抑菌活性成分萃取的影响由大到小依次为：萃取温度＞微波功率＞萃取时间＞料液比，并得到最佳萃取工艺为微波功率800 W、萃取时间9 min、萃取温度50℃、料液比1︰50，在此工艺下制得马齿苋抑菌活性成分粗品的得率为15.94%。对细菌的抑制活性测定结果表明，马齿苋对沙门氏菌和枯草杆菌无抑制作用，但对金黄色葡萄球菌和大肠杆菌有抑制作用，最小抑制浓度（MIC）分别为6.25和1.56 mg/mL。
이마치현（Portulaca oleracea L.）위재료，이증류수위췌취시제，이대대장간균적억제활성위고찰지표，통과단인소화정교시험우화료미파보조췌취마치현억균활성성분적공예。결과표명，각인소대마치현억균활성성분췌취적영향유대도소의차위：췌취온도＞미파공솔＞췌취시간＞료액비，병득도최가췌취공예위미파공솔800 W、췌취시간9 min、췌취온도50℃、료액비1︰50，재차공예하제득마치현억균활성성분조품적득솔위15.94%。대세균적억제활성측정결과표명，마치현대사문씨균화고초간균무억제작용，단대금황색포도구균화대장간균유억제작용，최소억제농도（MIC）분별위6.25화1.56 mg/mL。
W ith Portulaca oleracea L.as raw m aterials,w ateras the extraction reagentand inhibitory activity ofE.colias an indicator,the m icrow ave-assisted extraction technique ofactive com pounds inhibiting bacteria from Portulaca oleracea L.w as optim ized by single factor and orthogonaldesign experim ents.The results show ed thatthe prim ary and secondary orderoffactors influencing the extraction ofactive com pounds inhibiting bacteria from Portulaca oleracea L. w as tem perature>pow er>tim e>solid/liquid ratio. The optim al extraction conditions w ere obtained w ith m icrow ave pow er,tim e,tem perature and solid/liquid ratio as 800 W ,9 m in,50℃ and 1∶50,respectively. U nder these conditions, w ith the extraction value of 15.94% , the extracts had significant inhibitory activities on Escherichia coli and Staphyloccocus aureus w ith the M IC of 1.56 m g/m L and 6.25 m g/m L; how ever,the extracts could not inhibit Salm onella and B acillus subtilis.