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目的:运用超声波辅助法提取刺山柑叶子中黄酮类物质。对刺山柑叶子提取液不同萃取组分进行抑菌实验。方法:通过正交实验法探讨提取工艺的最佳条件。采用琼脂平板扩散法观察抑菌圈的大小及测量最低抑菌浓度(MIC,mg/mL)。结果:最佳工艺条件:乙醇浓度75%,超声时间为50min,料液比为1∶25,提取周期为5次。抑菌实验中正丁醇萃取组分和乙酸乙酯萃取组分的抗菌活性明显强于石油醚萃取部分。结论:刺山柑叶子中抗菌活性成分主要为极性中等的化合物,推测正丁醇和乙酸乙酯萃取部分的黄酮及生物碱成分是主要的抗菌成分。
OBJECTIVE: To extract flavonoids from the leaves of capers by ultrasonic wave. Bacteriostasis experiments were carried out on different extraction components of capers leaf extract. Methods: The optimum conditions of extraction process were discussed by orthogonal experiment. The inhibition zone size and minimum inhibitory concentration (MIC, mg / mL) were observed by agar plate diffusion method. Results: The optimum conditions were as follows: the concentration of ethanol was 75%, the ultrasonic time was 50min, the ratio of material to liquid was 1:25 and the extraction period was 5 times. The antibacterial activity of n-butanol and ethyl acetate extraction components in bacteriostasis experiment was obviously stronger than that of petroleum ether extraction. CONCLUSION: The antibacterial active ingredients in Capparis spinosa are mainly polar compounds. It is speculated that flavonoid and alkaloid components of n-butanol and ethyl acetate extraction are the main antibacterial components.