摘要
采用超声波提取法对茉莉花茶中的黄酮类成分进行提取,以芦丁标准品作为对照品,黄酮含量作为考察指标获得茉莉花茶中黄酮提取的最佳工艺。经过正交实验,结果表明,当料液比为1:30、乙醇浓度为60%、超声提取时间为30 min时,总黄酮的提取率最大,可以达到5.516%。通过抑菌实验最终发现茉莉花茶中黄酮类化合物具有抑菌效果,其中对金黄色葡萄球菌的抑制作用最强,最小抑菌浓度为15.6 mg/L。
The flavonoids in jasmine tea were extracted by ultrasonic extraction machine.The rutin standard was used as the reference substance,and the flavonoid content was used as the index to obtain the optimum extraction technology of flavonoids in jasmine tea.The results of orthogonal experiment showed that the extraction rate of total flavonoids reached 5.516%when the ratio of material to liquid was 1:30,the concentration of ethanol was 60%,and the extraction time was 30 min.Through the bacteriostasis test,it was found that the flavonoids in jasmine tea had bacteriostasis effect.Among them,the inhibitory effect on staphylococcus aureus was the strongest,with the minimum bacteriostasis concentration of 15.6 mg/L.
作者
张子龙
郝晓亮
代淑娟
高云
ZHANG Zi-long;HAO Xiao-liang;DAI Shu-juan;GAO Yun(School of Chemical and Engineering,University of Science and Technology Liaoning,Liaoning Anshan 114051,China)
出处
《广州化工》
CAS
2020年第6期93-95,共3页
GuangZhou Chemical Industry
基金
辽宁省自然科学基金项目(20170540466)
辽宁省教育厅服务地方项目(2017FWDF05)
辽宁科技大学2019大学生创新创业训练计划项目(201910146241)。
关键词
茉莉花茶
黄酮类化合物
超声提取
抑菌实验
浓度
jasmine tea
flavonoids
ultrasonic extraction
antibacterial test
concentration
