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以文冠果壳为试材,采用超声振荡的方法,研究了超声温度、超声功率、超声时间、料液比对文冠果壳粗提物提取率的影响,通过正交实验确定最佳提取工艺条件。依次通过硅胶H柱、ODS-A反相柱对总皂苷进行分离纯化,流动相分别为甲醇乙酸乙酯、甲醇水溶液,并选用3种细菌和2种真菌考察抑菌活性。结果表明:最佳提取工艺条件是超声温度70℃,超声功率180W,超声时间30min,经HPLC分析,料液比1∶25g·mL~(-1),提取率为17.26%,对提取率的影响顺序为料液比>超声时间>超声功率>超声温度。80%甲醇馏分的文冠果壳苷含量和纯度最高,该馏分对金黄色葡萄球菌和白色念珠菌有抑制作用。该研究为文冠果壳苷的提取纯化工艺优化,抑菌活性的开发提供了理论基础。
The effects of ultrasonic temperature, ultrasonic power, ultrasonic time and solid-to-liquid ratio on the extraction rate of the crude extracts from the Xanthium sibiricum were studied by using ultrasonic vibration. The optimum extraction was determined by orthogonal experiment Process conditions. The total saponins were separated and purified by silica gel H column and ODS-A reverse phase column. The mobile phase was methanol and ethyl acetate and methanol respectively. Three kinds of bacteria and two kinds of fungi were selected to study the antibacterial activity. The results showed that the optimum extraction conditions were ultrasonic temperature 70 ℃, ultrasonic power 180W and ultrasonic time 30min. The HPLC analysis showed that the extraction rate was 17.26% when the solid-liquid ratio was 1:25 g · mL -1. The order of influence is material to liquid ratio> ultrasonic time> ultrasonic power> ultrasonic temperature. The highest content and purity of the capsaicin in 80% methanol fraction was obtained. The fraction had inhibitory effect on Staphylococcus aureus and Candida albicans. The research provided the theoretical basis for the optimization of the extraction and purification of the glycoside of Xanthocerasate, and the development of antibacterial activity.