蘘荷总黄酮的提取工艺及其体外抑菌活性研究

doi:10.3969/j.issn.1673-1689.2017.05.013

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蘘荷总黄酮的提取工艺及其体外抑菌活性研究
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                        10.3969/j.issn.1673-1689.2017.05.013
                    
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Extraction of Total Flavonoids from Zingiber mioga and in Vitro Antibacterial Activities

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利用响应面法确定蘘荷总黄酮的最佳提取工艺，并探讨其体外抑菌活性。在单因素实验的基础上，进行4因素3水平的Box-Behnken中心组合实验设计，利用响应面分析优化工艺条件；对此工艺下的提取液进行浓缩，通过牛津杯法和二倍稀释法探讨其抑菌活性。在优化工艺条件乙醇体积分数94.75%、处理温度100 ℃、液料比85∶1 （mL∶g）、处理时间70 min时，蘘荷总黄酮得率为39.87%，与预测值40.79%的相对误差仅2.26%；蘘荷总黄酮对大肠杆菌、酿酒酵母、黑曲霉没有抑制作用，对枯草芽孢杆菌、金黄色葡萄球菌有抑制作用，其MIC分别为3.245 9、1.622 9 mg/mL，MBC分别为12.983 5、6.491 8 mg/mL。蘘荷总黄酮可作为一种新型抗菌药物开发，其提取工艺可用响应面法进行回归分析和参数优化。

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To determine the optimal extraction of total flavonoids from Zingiber mioga by the response surface methodology and then to study the in vitro antibacterial activities. On the basis of single factor experiments，a 4-factor，3-level Box-Behnken center-united experiment was conducted. The Box-Behnken experiment optimized the processing conditions by response surface methodology. Then the extract from the optimal conditions was concentrated. Finally，the in vitro antibacterial activitie were determined by oxford plate tests and doubling dilution method. The optimal conditions were as follows：ethanol concentration 94.75%，treatment temperature 100 ℃，liquid-to-solid ratio 85∶1（mL∶g），treatment time 70 min. Under the optimal conditions，the extraction rate of total flavonoids was 39.87%，of which the relative error was only 2.26% compared with the predicted value of 40.79%；total flavonoids from Zingiber mioga had no inhibitory effects on Escherichia coli，Saccharomyces cerevisiae and Aspergillus niger，but did inhibit the growth of Bacillus subtilis and Staphyloccocus aureus with the minimal inhibitory concentration（MIC） 3.245 9 mg/mL and 1.622 9 mg/mL and the minimal bactericidal concentration（MBC） 12.983 5 mg/mL and 6.491 8 mg/mL，respectively. CONCLUSION Total flavonoids from Zingiber mioga could be a new type of antibacterial agents and the extraction was suitable for the regression analysis and parameter optimization by response surface methodology.

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黄仁术,刘仁妮,钱艳琳,徐兴苗,项学伟.蘘荷总黄酮的提取工艺及其体外抑菌活性研究[J].食品与生物技术学报,2017,36(5):524-530.

HUANG Renshu, LIU Renni, QIAN Yanlin, XU Xingmiao, XIANG Xuewei. Extraction of Total Flavonoids from Zingiber mioga and in Vitro Antibacterial Activities[J]. Journal of Food Science and Biotechnology,2017,36(5):524-530.

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在线发布日期: 2017-07-05
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