摘要
[目的]研究黄芩中的有效化学成分及其抑菌作用,为黄芩在食品加工领域的应用提供参考。[方法]采用系统分离法提取黄芩的有效成分,依次用石油醚、氯仿、乙酸乙酯、正丁醇和水萃取所得的有效成分,比较它们对金黄色葡萄球菌和大肠杆菌的抑菌效果。[结果]各萃取物抑菌能力从大到小依次为正丁醇>石油醚>乙酸乙酯>氯仿>水。外界条件中光照影响不大;在pH小于7时,随pH增大抑菌活性稍有下降;不同温度下20 d内对黄芩水提液的抑菌能力基本没有影响,但低温下抑菌活性更长。[结论]黄芩提取物成分均有抑菌作用,光照、pH和温度等外界因素对其抑菌能力有一定影响。
[Objective]To study the effective chemical constituents and their bacteriostasis in Radix Scutellariae,and provide reference for the application of Radix Scutellariae in the field of food processing.[Method]The effective components of Radix Scutellariae were extracted by systematic separation method.The effective components were successively extracted with petroleum ether,chloroform,ethyl acetate,n-butanol and aqueous,and their antibacterial effects on Staphylococcus aureus and Escherichia coli were compared.[Result]The order of antibacterial activity of each extract was n-butanol extract>petroleum ether extract>ethyl acetate extract>chloroform extract>aqueous phase.Light had little effect in external conditions.When pH was less than 7,the antibacterial activity decreased slightly with the increase of pH.The antibacterial activity of Radix Scutellariae aqueous extract was basically not affected within 20 days at different temperatures,but the antibacterial activity was longer at low temperature.[Conclusion]The extracts of Radix Scutellariae have antibacterial effects,and the external factors such as light,pH and temperature have certain effects on their antibacterial ability.
作者
宋军霞
祁红兵
颜思宏
SONG Jun-xia;QI Hong-bing;YAN Si-hong(School of Geographic Sciences,Lingnan Normal University,Zhanjiang,Guangdong 524048;School of Life Sciences and Technology,Lingnan Normal University,Zhanjiang,Guangdong 524048)
出处
《安徽农业科学》
CAS
2023年第4期189-193,共5页
Journal of Anhui Agricultural Sciences
基金
产业链协同创新类公共服务平台项目(湛海创2017CB82)
南海海洋生物医药资源研发公共服务平台子项目(XM-202008-01B2)。
关键词
黄芩提取物
系统分离法
抑菌作用
稳定性
Radix Scutellariae extracts
Systematic separation method
Antibacterial activity
Stability
