荸荠皮中总黄酮物质的提取及其抑菌作用研究

研究了提取溶剂、乙酸浓度、提取温度、提取时间、料液比对荸荠皮中总黄酮物质的提取得率的影响，通过正交试验确定从荸荠皮中提取总黄酮的适宜提取工艺条件为：乙酸浓度为75％，提取温度为70℃、料液比（g／mL）为1：14，提取时间为6h，在此条件下，从荸荠皮中提取到总黄酮的得率为1．56％。分别测试了提取物总黄酮对大肠埃希菌、枯草杆菌、金黄色葡萄球菌、铜绿假单胞茵4种细菌的抑菌作用。结果表明：荸荠皮提取物对上述4种细菌有很强的抑菌作用，但总黄酮含量的多少与抑茵效果没有明显相关性，可以推断在提取物中起抑菌作用的物质不仅是黄酮类；50～80℃内，不同温度提取所获得的提取物对4种细菌的抑菌作用也不呈线性关系。

Extraction and Antibacterial Effect of Flavonoids from Water Chestnut Peel

The effect of extraction solvent, acetic acid concentration, extraction temperature, time and solid-liquid ratio （g/mL） on the extraction rate of flavonoids from the water chestnut peel was studied. The optimized parameters was obstained with the single factor and orthogonal design. The results showed that 75% acetic acid concentration, 70℃, solid-liquid ratio 1 ： 14 and 6 h, the extraction rate of flavonoids reached 1.56%. The antibacterial effect of flavonoids in the water chest- nut peel to Escherichia coli, Bacillus subtilis, Staphyloccocus aureus and Pseudomonas aeruginosa were measured. The results showed that extracts of the water chestnut peel had the antibacterial ef- fect to the 4 species germs, but the amount of flavonoids content has no obvious correlation with the antibacterial effect, It can be inferred that the antibacterial substance in extractive is not only flavo- noids. The extracting flavonoids and antibacterial effect to 4 species germs had no linear relationship when the flavonoids extracted on different temperature ranged from 50 ℃ to 80 ℃.