摘要
目的:研究甘草总黄酮的提取技术,并探讨其抑菌活性。方法:对比研究了甘草总黄酮超声提取、酶解提取间的差异、传统搅拌提取及反复冻溶提取,并优化超声提取工艺条件。同时,采用二倍稀释法研究了甘草总黄酮的抑菌效果。结果:超声提取的效果最好,其最优条件为用20倍量30%乙醇提取2次,每次20 m in。此外,甘草总黄酮对金黄色葡萄球菌,大肠埃希氏杆菌,绿脓杆菌和枯草杆菌的最小抑菌浓度(M IC)分别为:0.03125,0.03125,0.125,0.03125 mg/m l。结论:超声提取是适于从甘草中快速高效提取总黄酮的新方法。甘草总黄酮对上述四种致病菌均有明显的抑制作用。
Objective ： To study the extraction technique for the flavonoids from Glycyrrhiza inflata and their bacteriostatic bioactivities. Methods： It was investigated about comparison of extraction methods such as ultrasonic-assisted extraction （UAE）, enzymatic extraction （EE）, whisk extraction （WE） and repeat freeze-dissolve extraction （FDE）. The UAE conditions were optimized by orthogonal array. The bacteriostatic effect was studied using doubling dilution. Results： The UAE was the most effective method and the optimal UAE conditions were adding 20-fold ethanol （30% v/v）, extracting for two times, 20 min each time. Futhermore, the minimal inhibitory concentrations （MIC） of the flavonoids against Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa and Bacillus subtilis were 0. 03125,0. 03125,0. 125,0. 03125 mg/ml respectively. Conclusion： UAE is suitable for fast and effective extraction of flavonoids. The flavonoids have obvious bacteriostatic bioactivities against microorganisms mentioned above.
出处
《中药材》
CAS
CSCD
北大核心
2006年第8期838-841,共4页
Journal of Chinese Medicinal Materials
关键词
甘草
黄酮
超声提取
酶解提取
抑菌活性
Glycyrrhiza inflata
Flavonoids
Ultrasonic-assisted extraction
Enzyme extraction
Bacteriostatic activity
作者简介
崔永明（1978-），男，博士研究生，主要从事天然产物研究与应用。
通讯作者：余龙江（1966-），男，教授，博士生导师，从事资源生物学与生物技术研究。Tel：027-87792264，E—mail：yulj@mail．hust．edu．cn。
