中国食物与营养2017，Vol.23Issue(7)：34-38,5.
瓦松总黄酮的提取及其抑菌效果
Extraction and Antibacterial Effect of Total Flavonoids in Orostachys sp.
摘要
Abstract
[Objective] To extract Orostachys sp.total flavonoids and measure its contents,and further observe the antibacterial effect of total flavonoids.[Method] We extracted tatal flavonoids from Orostachys sp.by ultrasonic method,rutin trihydrate as a standard,and content of flavones was determined by UV spectrophotontetry.According to NCCLS standard,micro both dilution method was employed and water extracts was used as contrast.[Result] The detected standard curve had good linear correlation (r2 =0.999 2).The linear range was between 0.02 and 0.6 mg/mL The total flavonoids of Orostachys sp.exhibited better antimicrobial activity on Shigellaflexneri and the antimicrobial activity on MRSA,Staphylococcus epidermidis,Escherichia coli and its clinical isolates,Klebsiella pneumoniae and its clinical isolates were good.The antinficrobial activity on Staphylcoccus aureus was weak.The antimicrobial effect of water extract is weak simLiar to total fiavonoids,either water extract or polysaccharide showed no MBC.[Conclusion] Total flavonoids in Orostachys sp.and its water extract can inbibit the growtb of most test strains,and its inhibitory effects were good.The total flavonoids showed a better activity than water extract.The mechanism was inhibition rather ttan direct sterilization.The results showed that total flavonoidsin Orostachys sp.had better antimicrobial activity,which had high research value in food development.关键词
瓦松总黄酮/抑菌活性/MIC/MBCKey words
Orostachys sp.total flavonoids/bacteriostatic activity/MIC/MBC引用本文复制引用
孙森凤,张颖颖..瓦松总黄酮的提取及其抑菌效果[J].中国食物与营养,2017,23(7):34-38,5.基金项目
山东省高校中医药抗病毒协同创新中心课题“中医药抗病毒免疫技术体系构建”(项目编号:XTCX2014B01-04). （项目编号:XTCX2014B01-04）
