摘要
为考察Ca 2+和Mg 2+对红薯叶总黄酮提取率和抑菌活性的影响。本实验采用单因素实验确定Ca 2+浓度、Mg 2+浓度、料液比、乙醇浓度、提取时间的最佳因素水平,通过响应面法优化得到引入Ca 2+和Mg 2+后红薯叶总黄酮的最佳提取工艺,即Ca 2+浓度187 mg/L、Mg 2+浓度176 mg/L、乙醇浓度71%、料液比1∶40,提取时间为1 h,经验证,该工艺总黄酮提取率为2.76%,略高于传统的提取工艺。该提取物对大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌的MIC值分别为62.5、31.25、31.25μg/mL,明显低于不含Ca 2+和Mg 2+的红薯叶总黄酮提取物(对应MIC值依次为250、125、62.5μg/mL),由此可见,在提取过程中引入Ca 2+和Mg 2+可以明显增强红薯叶总黄酮的抑菌活性。
In this study,we investigated the effects of Ca 2+and Mg 2+on the extraction and antibacterial activity of total flavonoids from sweet potato leaves.Single-factor experiments were conducted to determine the optimal levels of Ca 2+and Mg 2+concentration,solid-liquid ratio,and ethanol concentration and extraction time.Response surface method was used to optimize extraction condition by introducing Ca 2+and Mg 2+in sweet potato leaf flavonoids extracts.The optimum extraction process was Ca 2+concentration:187 mg/L,Mg 2+concentration:176 mg/L,ethanol concentration:71%,the material liquid:1:40 and extraction time:1 h.The extraction yield was 2.76%,which is slightly higher than that of the traditional extraction technology.The MIC values of Escherichia coli,Staphylococcus aureus and Bacillus subtilis were 69.69,69.69 and 34.85μg/mL,which was significantly lower than those of sweet potato leaves flavonoids extracts without Ca 2+and Mg 2+(250,125 and 62.5μg/mL).Therefore,the extracts contained Ca 2+and Mg 2+could significantly enhance the antibacterial activity.
作者
张亦琳
延永
田小龙
ZHANG Yi-lin;YAN Yong;TIAN Xiao-long(College of Biology Pharmacy and Food Engineering,Shangluo University,Shangluo 726000,China)
出处
《天然产物研究与开发》
CAS
CSCD
北大核心
2019年第12期2039-2045,共7页
Natural Product Research and Development
基金
国家自然科学基金(21703135)
陕西省自然科学基础研究计划(2018JQ2070)
陕西省教育厅专项科研计划(18JK0250)
关键词
钙镁离子
红薯叶
总黄酮
响应面法
抑菌活性
Ca2+and Mg2+
sweet potato leaves
flavonoids
response face method
antibacterial activity
