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以菜芙蓉花为试材,采用乙醇回流法提取菜芙蓉总黄酮,并利用AB-8大孔树脂进行纯化,通过滤纸片扩散法研究了菜芙蓉总黄酮提取物的抑菌作用及温度、pH值和紫外光对抑菌活性的影响。结果表明:纯化后菜芙蓉的提取物中总黄酮含量达46.5%,菜芙蓉总黄酮提取物对细菌的抑制效果较强,对金黄色葡萄球菌和枯草芽孢杆菌的最低抑菌浓度(minimum inhibitory concentration,MIC)均为0.125mg/mL,提取物的抑菌活性具有很好的热稳定性和紫外光稳定性,随pH值升高抑菌效果大大降低。
The vegetable hibiscus flower was used as test material, the total flavonoids of Hibiscus makinoi was extracted by ethanol reflux method and purified by AB-8 macroporous resin. The bacteriostasis and temperature of total flavonoids extract of Hibiscus makinoi were studied by filter paper diffusion method. Effect of UV and UV on Antibacterial Activity. The results showed that the content of total flavonoids in the extract of Clementine reached 46.5%, and the extract of total flavonoids from Seabuckthorn showed strong inhibitory effect on bacteria. The minimum inhibitory concentration (MIC) against Staphylococcus aureus and Bacillus subtilis, , MIC) were 0.125mg / mL, the antibacterial activity of the extract has good thermal stability and UV light stability, antibacterial effect is greatly reduced with increasing pH value.