沙棘叶黄酮的提取及抑菌作用研究

本实验以中国青海产中国沙棘叶和内蒙古产大果沙棘叶为原料,分别选择水与乙醇作提取溶剂,以超声波辅助浸提提取。采用紫外-可见光分光光度法测定了提取物的总黄酮和总酚含量,采用管碟法和试管两倍稀释法测定提取物对13种常见食品污染微生物的抑制效果。结果表明,青海产中国沙棘叶提取物的总黄酮含量和提取物抑菌活性均优于内蒙古产大果沙棘叶;乙醇提取物总黄酮含量和抑菌效果均显著优于水提取,超声辅助提取有助于提高提取物的抑菌活性。

Extraction and Antibacterial Properties of Flavonoids of Seabuckthorn Leaves

The extraction and antibacterial activity of Seabuckthron flavonoids, were investigated. Distilled water and ethanol were chosen as the extraction solvents, ultrasonica was used as an extraction method. The contents of total flavonoids and polyphenol were tested by UV-VIS spectrophotometer. Cylinder plate assay and tube doule dilution were used to test antibacterial activity on 13 genus of ordinary food contaminating microorganisms. The results showed that the flavonoid content of Qinghai Seabuckthorn leaves and its antibacterial activity were significantly better than those of large berry Seabuckthorn leaves from Neimenggu province. Ethanol is better in extraction and antibacterial activity of flavonoids than distilled water, and ultrasonica could enhance the dissolving of compounds with antibacterial activity.