五味子甲素提取工艺及提取物抑菌作用研究

以五味子甲素为指标,采用正交设计通过高效液相色谱法对南五味子和北五味子有效成分的提取工艺进行优化,并选取大肠杆菌和灰霉菌为实验对象对南五味子和北五味子果实的提取物进行抑菌实验.结果表明:南五味子最佳提取工艺为4倍量80%乙醇,回流提取2h,提取1次;北五味子的最佳提取工艺为5倍量95%乙醇,回流提取3次,每次1.5h.北五味子总体抑菌效果好于南五味子.五味子果实提取物对大肠杆菌和灰霉菌有明显抑菌效果,可用于消化吸收系统杀菌消炎药物、食品防腐剂和作物灰霉病防治剂的开发.

Optimization of the Extracting Technique of Deoxyschazandrin and Study on Antibacterial Effect of Schisandra Fruit Extract

The orthogonal design was used to optimize the extract processing of deoxyschazandrin in Schisandra sphenanthera Rehd.et wils.and Schisandra chinensis(Turcz.) Baill.The content of deoxyschazandrin was determinated by high performance liguid chromatography(HPLC).The results indicated that the optimal extract processing of S.sphenanthera was fourfold volume 80% ethanol for 2 hours one time and that of S.chinensis was fivefold volume 95% ethanol for 1.5 hours three times.The antibacterial effect of extracts of S.chinensis was better than that of S.sphenanthera.The extracts of them were used to do antibacterial experiment according to Escherichia coli and Botrytis cinerea.The result showed that the extracts had obvious antibacterial effects against E.coli and B.cinerea.The extracts can be used to develop the medicine of sterilization and diminish inflammation in digestive system,food antiseptic and control chemicals for crop gray mold.