红豆越橘中总黄酮的提取及抑菌性质研究
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摘要
研究超声波辅助提取红豆越橘总黄酮的工艺及其抑菌作用。以超声波功率,料液比,溶剂浓度和提取时间为考察因素,以总黄酮提取率为指标,采用正交试验优化最佳提取工艺,并对其总黄酮提取液的抑菌效果进行系统研究。红豆越橘中总黄酮提取的最佳条件为,超声波功率为450 W、超声时间为25 min、乙醇浓度为50%、料液比为1∶15(g/mL),总黄酮的提取率为29.87 mg/g。抑菌试验表明,红豆越橘总黄酮提取液(pH 2.8)的浓度为40 mg/mL时,对大肠杆菌、枯草芽孢杆菌和白色葡萄球菌具有明显的抑菌作用,抑菌圈直径分别为21.17、21.67、23.91 mm;最低抑菌浓度分别为:2.5、2.5、1.25 mg/mL;红豆越橘的低pH值对总黄酮提取液的抑菌效果具有一定贡献,中和后的红豆越橘总黄酮提取液对各菌株的抑制能力显著下降。红豆越橘中总黄酮提取率可达29.87 mg/g,在酸性条件下,对枯草芽孢杆菌、白色葡萄球菌和大肠杆菌具有明显抑制作用。
To investigate ultrasonic-assisted extraction of total flavonoids from lingonberry and its antibacterial activities. Using ultrasonic power,extraction time,solvent concentration and extraction time as factors,extraction yield of total flavonoids as indicator to optimize the extraction conditions of the total flavonoids from blueberry by orthogonal experiment,the antibacterial activity of flavonoids was investigated systematically. The optimal extraction conditions of total flavonoids of lingonberry were as follows:ultrasonic power 450 W,ultrasonic time 25 min,ethanol concentration 50 %,solid-liquid ratio 1 ∶ 15(g/mL),under above conditions,total flavonoids extraction rate was 29.87 mg/g. When the concentration(pH 2.8)of total flavonoids from lingonberry was 40 mg/mL,it had obvious antibacterial effect on Escherichia coli,Bacillus subtilis and Staphylococcus aureus with the inhibition zone diameter of 21.17,26.67,23.91 mm respectively. The minimum inhibitory concentrations(MIC)were 2.5,2.5,1.25 mg/mL respectively. The low pH of the total flavonoids contributed to some extend to the antibacterial activity of the flavonoids,after neutralization,the antibacterial activity decreased significantly. The yield of flavonoids from lingonberry was 29.87 mg/g,under acidic conditions,the flavonoids had significant effect on Escherichia coli,Bacillus subtilis and Staphylococcus aureus.
To investigate ultrasonic-assisted extraction of total flavonoids from lingonberry and its antibacterial activities. Using ultrasonic power,extraction time,solvent concentration and extraction time as factors,extraction yield of total flavonoids as indicator to optimize the extraction conditions of the total flavonoids from blueberry by orthogonal experiment,the antibacterial activity of flavonoids was investigated systematically. The optimal extraction conditions of total flavonoids of lingonberry were as follows:ultrasonic power 450 W,ultrasonic time 25 min,ethanol concentration 50 %,solid-liquid ratio 1 ∶ 15(g/mL),under above conditions,total flavonoids extraction rate was 29.87 mg/g. When the concentration(pH 2.8)of total flavonoids from lingonberry was 40 mg/mL,it had obvious antibacterial effect on Escherichia coli,Bacillus subtilis and Staphylococcus aureus with the inhibition zone diameter of 21.17,26.67,23.91 mm respectively. The minimum inhibitory concentrations(MIC)were 2.5,2.5,1.25 mg/mL respectively. The low pH of the total flavonoids contributed to some extend to the antibacterial activity of the flavonoids,after neutralization,the antibacterial activity decreased significantly. The yield of flavonoids from lingonberry was 29.87 mg/g,under acidic conditions,the flavonoids had significant effect on Escherichia coli,Bacillus subtilis and Staphylococcus aureus.
引文
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[21]朱会霞.覆盆子黄酮的抑菌特性研究[J].现代食品科技,2012(11):1484-1487
[22]廖维良,赵美顺,杨红.超声波辅助提取技术研究进展[J].广东药学院学报,2012(3):347-350
[23]韩伟,叶亚婧,雷祖海,等.超声波在活性成分提取中的应用进展[J].现代制造,2011(20):33-38
[2]Ek S,Kartimo H,Mattila S,et al.Characterization of phenolic compounds from lingonberry(Vaccinium vitis-idaea).[J].Journal of Agricultural&Food Chemistry,2006,54(26):9834-9842
[3]姜帅,张权,李旻辉,等.红豆越橘的研究进展[J].包头医学院学报,2015,31(9):130-133
[4]王宇希.丁香叶总黄酮的提取工艺及抑菌效果评价[D].沈阳:东北农业大学,2013
[5]刘平.玉米须黄酮的提取分离及生物活性研究[D].西安:陕西师范大学,2006
[6]陈丛瑾,王琪,李欣.黄酮类化合物抗氧化和抑菌生物活性研究进展[J].中国药房,2011(35):3346-3348
[7]Zhao F P,Strack D,Baumert A,et al.Antioxidant flavonoids from leaves of Polygonum hydropiper,L.[J].Phytochemistry,2003,62(2):219-228
[8]Sathiamoorthy B,Gupta P,Kumar M,et al.New antifungal flavonoid glycoside from Vitex negundo.[J].Bioorganic&Medicinal Chemistry Letters,2007,17(1):239-42
[9]游庭活,刘凡,温露,等.黄酮类化合物抑菌作用研究进展[J].中国中药杂志,2013,38(21):3645-3650
[10]杨华,刘亚娜,郭德军.红豆越橘功能性成分的研究进展[J].安徽农业科学,2014(35):12637-12639
[11]周慧恒,杨胜敖,欧阳吉德,等.蓝莓黄酮浸提工艺研究[J].食品与发酵科技,2014(1):68-71
[12]崔玮,李玉兰,杨爱梅.超声辅助提取甘青虎耳草总黄酮工艺及其抑菌作用[J].食品科学,2012(12):108-113
[13]付振喜.丁香等天然物质的抑菌成分在果蔬保鲜中的应用研究[D].天津:天津科技大学,2010
[14]张佳,王莹,张峰,等.滤纸片法测定黄花蒿提取物对霉菌的抑制活性[J].湖北农业科学,2009,48(5):1153-1154
[15]胡筱.蓝莓叶提取液的抑菌作用及其在鲜切竹笋中的应用研究[D].南京:南京师范大学,2012
[16]Gündüz G T.Antimicrobial activity of sloe berry purees on Salmonella spp.[J].Food Control,2013,32(2):354-358
[17]宋国胜,胡松青,李琳.超声波技术在食品科学中的应用与研究[J].现代食品科技,2008,24(6):609-612
[18]黎继烈,张慧,王卫,等.金橘黄酮抑菌作用研究[J].食品与机械,2008,24(5):38-41
[19]谷肄静,王立娟.蒲公英总黄酮的提取及其抑菌性能[J].东北林业大学学报,2007,35(8):43-45
[20]丁存宝,刘海燕,李桂秋,等.月季果黄酮的提取及抑菌作用研究[J].食品工业,2012(1):113-116
[21]朱会霞.覆盆子黄酮的抑菌特性研究[J].现代食品科技,2012(11):1484-1487
[22]廖维良,赵美顺,杨红.超声波辅助提取技术研究进展[J].广东药学院学报,2012(3):347-350
[23]韩伟,叶亚婧,雷祖海,等.超声波在活性成分提取中的应用进展[J].现代制造,2011(20):33-38