摘要
采用微波辅助水溶液浸提技术,通过均匀试验设计法研究了芒果叶黄酮类化合物的最佳提取工艺条件,并将所得提取液用于抑菌试验。微波辅助提取芒果叶黄酮类化合物的最佳提取工艺条件为:料液比(g/L)为1:25,微波功率为50 W,提取时间为180 s,提取1次,提取率为6.50%;芒果叶黄酮类化合物对李斯特菌、大肠杆菌、金黄色葡萄球菌、沙门氏菌和枯草芽孢杆菌等有抑制作用,最低抑菌浓度分别为50%、40%、40%、40%、70%,但对霉菌无抑制作用。结果表明,将微波应用于芒果叶黄酮类化合物的提取,可有效地提高提取效率、缩短提取时间,所得黄酮类化合物对细菌有较强的抑制作用。
An uniform experiment design method was used to optimize the extraction conditions for flavonoids from mango leaves by microwave-assisted water extraction technology. The extract was used to do a bacteriostatic test. The optimized microwave-assisted water extraction with an extraction ratio of 6.50% could be achieved for microwave power 50W treatment for 80 s under solid to liquid ratio of 1：25. Listeria, Escherichia coli, Staphylococcus A ureus, Salmonella and bacillus subtilis were inhibited by the mango leaves extract, and the MIC was 50%, 40%, 40%, 40%, 70%, respectively, but no inhibition was observed to mould. Microwave radiation in flavonoids extraction from mango leaves could accelerate the extracting rate and shorten the extracting time and the inhibition of bacteria was very strong by the flavonoids.
出处
《热带作物学报》
CSCD
北大核心
2012年第12期2257-2261,共5页
Chinese Journal of Tropical Crops
关键词
芒果叶
黄酮类化合物
提取工艺
微波
均匀试验设计
抑菌
Mango leaves
Flavonoids
Extraction technology
Microwave
Uniform experimental design
Bacteriostasis
