摘要
目的研究垂盆草总黄酮的酶法提取工艺及其抑菌作用。方法用酶解和煎煮相结合的方法,以总黄酮得率为指标,通过正交实验优选出最佳提取工艺,用平板打孔法考察垂盆草总黄酮的抑菌作用。结果垂盆草总黄酮的最佳酶解工艺条件是酶解温度50℃,酶解pH 6.0,酶用量0.6%,酶解时间1.5 h,其中酶解温度是显著影响因素。总黄酮得率可达3.471%。垂盆草总黄酮提取液对大肠杆菌、金黄色葡萄球菌、枯草杆菌和产气杆菌都有不同程度的抑菌作用,对四联球菌作用不明显。结论该实验得到的垂盆草总黄酮的提取工艺合理可行,提取率高,提取得到的总黄酮具有一定的抑菌作用。
Objective To investigate the technology of total flavonoids in Sedum sarmentosum extracted by enzymatic method and its antibacterial activity.Methods Total flavonoids in Sedum sarmentosum was extracted by the method that enzymatic hydrolysis combined with water decocting.The extraction technology was optimized by orthogonal design with the content of total flavonoids yield.The antibacterial activity of total flavonoids was determined by stiletto method.The results reveled that the optimum technology was to be hydrolyzed for 1.5 h by 0.6% enzyme at 50 ℃ in pH 6.0.The significant factor was the temperature of enzymatic hydrolysis.The yield of total flavonoids was 3.471%.Total flavonoids of Sedum sarmentosum was bacteriostasis on E.coli,Staphylococcus aureus,Bacillus subtilis and Bacillus gasoformans.The bacteriostasis on Bacillus aerogenes was not obvious.The extraction technology obtained in this experiment are reasonable and feasible with high extraction rate,and the total flavonoids has some antibacterial activity.
出处
《药学实践杂志》
CAS
2010年第2期114-115,153,共3页
Journal of Pharmaceutical Practice
关键词
垂盆草
总黄酮
酶法提取
抑菌作用
Sedum sarmentosum
total flavonoids
enzymatic extraction
antibacterial activity
