葛根素提取及其抑菌实验研究

以湘西葛根为实验材料,选取水、甲醇和95％的乙醇作为提取溶剂,索氏提取法提取其葛根素。以提取率为指标,综合提取工艺中加入量、提取时间的影响,采用正交实验筛选出乙醇提取工艺,最佳参数为每次加入10倍量、回流提取时间3．5h。用滤纸片法研究葛根提取液对大肠杆菌等8种常见食品腐败菌的抑菌活性,结果表明,各种菌体的抑菌效果为：大肠杆菌〉金黄色葡萄球菌〉枯草芽孢杆菌〉假丝酵母青霉,对青霉无抑菌作用。各种菌的抑菌效果与浓度的关系为,葛根素浓度升高,抑菌效果增强。

Extraction of Capsaicin and Its Anti-micronbial Activity

The experimental materials for pueraria root from Xiang-Xi, selecting water,Methanol and 95 % of ethanol as the extraction solvent, extracted the puerarin used Soxhlet extraction method. Taking the rate as an index of the integrated amount of extraction, extraction time were selected by orthogonal experiments of ethanol to the best process parameters as each of the 10 times of the volume and reflux extraction time 3.5 h. Studying on use of filter paper, antibacterial activity of extraction of Pueraria lobata to E. coli, such as eight kinds of common food spoilage organisms, the experimental results showed that the inhibitory effect of various bacteria ： E. coli 〉 Staphylococcus aureus 〉 Bacillus subtilis 〉 Candida 〉 Penicillium, and bacteria-free Bacteriostasis Green. The rela tionship between the bacteriostatic effects and the Concentration is, the higher the Concentration of puerarin, the better the bacteriostatic effects.