【摘要】 研究簕菜叶提取物中总黄酮含量及其抑菌活性,为簕菜的开发利用提供科学依据。首先,以95%乙醇回流提取簕菜叶粉末,依次用不同有机溶剂萃取得到石油醚、氯仿、乙酸乙酯、正丁醇萃取萃取层和剩余水层;然后采用标准曲线法分别测定簕菜叶各萃取层总黄酮含量;采用最低抑制浓度法考察各萃取层对大肠杆菌以及金黄色葡萄球菌等8种试验菌的抑制效果。结果表明,乙酸乙酯层总黄酮含量最高,为282.39 mg/g。石油醚层抑菌效果最佳,石油醚层对沙门氏菌、大肠杆菌、金黄色葡萄球菌、白葡萄球菌、藤黄微球菌均具有较强的抑制效果,其最低抑制浓度(MIC)为10μg/m L~40μg/m L,对芽孢杆菌的抑制作用稍差。抑菌活性与总黄酮含量之间存在一定的相关性,但二者并非简单的正比关系。更多还原

【Abstract】 Total flavonoid contents and antibacterial activities of the extracts of Acanthopanax trifoliatus(L.)Merr leaves were investigated. The powder of leaves were extracted with 95 % Et OH. After the solvent were evaporated,the resultant extract was then extracted in turn with petroleum ether,chloroform,ethyl acetate,nBu OH and water. The contents of total flavonoid of the extracts were measured by the standard curve method.The antibacterial activities of the extracts were measured by using minimum inhibiting concentration method against eight bacteria,such as E.coli,Salmonella,S.aureus. The result indicated that the highest content of flavonoid was 282.39 mg/g in the ethyl acetate extract. The petroleum ether extract had the best antibacterial activity. The extract from petroleum ether exhibited higher inhibition effect to Salmonella,E.coli,S.aureus,White staphylococcus and Micrococcus luteus with a MIC range of 10 μg/m L to 40 μg/m L and lower inhibition effect to bacillus. The correlation bettween the content of total flavonoid and antibacterial activity was existed but not a simple proportional relationship.更多还原