JIANG Shao-juan,LIU Xiao-li.Study on Ultrasonic Extraction of Flavonoids From Ginger and Antibacterial Activity[J].Northern Horticulture,2014,38(04):120-123.
生姜黄酮超声提取及其抑菌活性研究
- Title:
- Study on Ultrasonic Extraction of Flavonoids From Ginger and Antibacterial Activity
- 文章编号:
- 1001-0009(2014)04-0120-04
- 分类号:
- S 632.5
- 文献标志码:
- A
- 摘要:
- 以生姜为原料，采用超声波辅助提取技术，通过单因素试验和正交实验设计优化了黄酮的提取工艺条件，同时采用滤纸片法进行了生姜黄酮抑菌活性的研究。结果表明：生姜黄酮的超声提取最佳工艺条件为80%的乙醇，料液比1∶12 g/mL，在50℃下提取15 min；生姜黄酮对4种菌均有不同程度的抑制作用，且抑制作用的强弱次序为枯草芽孢杆菌>黑曲霉>青霉菌>大肠杆菌。
- Abstract:
- With ginger as raw material，the ultrasonic extraction of flavonoids from ginger was studied.The extraction process of flavonoids was optimized with single factor experiment and orthogonal experiment，and the antibacterial activity of flavonoids from ginger was studied by filter paper method.The results showed that the optimum extraction conditions were determined as follows：alcohol concentration 80%，solid-liquid ratio 1∶12 g/mL，extraction temperature 50℃，extraction time 15 minutes.And ginger flavonoids showed different antibacterial activity for the four bacteria，the order of the strength of the inhibitory effect was Bacillus subitlis>Aspergillus niger>Penicillium>Escherichia coli.
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备注/Memo
第一作者简介：姜少娟（1979-），女，陕西西安人，硕士，讲师，现主要从事天然产物化学等研究工作。