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探讨超声-微波辅助技术提取野蔷薇根中总皂苷的最佳工艺条件,并分析其抑菌作用。采用单因素试验和正交试验,以皂苷得率为指标,分别考察微波功率、提取时间、乙醇浓度及料液比对总皂苷提取的影响,并采用平板打孔法和试管稀释法测定抗菌活性。超声-微波辅助技术提取野蔷薇根中总皂苷的最佳工艺条件为微波功率100W、乙醇浓度70%、微波时间2min、料液比1∶9g/mL。野蔷薇根齐墩果酸对枯草芽孢杆菌、大肠杆菌、金黄色葡萄球菌、变形杆菌和白色黏菌均有强的抑制作用。
To investigate the optimum conditions for the extraction of total saponins from Broussonetia papyrifera L. by ultrasonic-microwave assisted technique and to analyze its bacteriostasis. The effects of microwave power, extraction time, ethanol concentration and solid-to-liquid ratio on the total saponin extraction were investigated by single factor test and orthogonal test, and the antibacterial activity was determined by the method of plate puncturing and tube dilution . The optimal conditions for the extraction of total saponins from Broussonetia papyrifera L. were microwave power 100W, ethanol concentration 70%, microwave time 2min and solid-liquid ratio 1: 9g / mL. Wild rose oleanolic acid Bacillus subtilis, Escherichia coli, Staphylococcus aureus, Proteus and white sticky bacteria have a strong inhibitory effect.