日用化学工业2018，Vol.48Issue(1)：37-41,5.DOI:10.13218/j.cnki.csdc.2018.01.008
马齿苋中抑制马拉色菌活性成分的提取工艺研究
Extraction of active ingredients that inhibit Malassezia from Portulaca oleracea L.
马啸宇 1刘学 1杨成2
作者信息
- 1. 江南大学化学与材料工程学院,江苏无锡 214122
- 2. 江南大学协同创新中心,江苏无锡 214122
- 折叠
摘要
Abstract
The active ingredients of anti -Malassezia furfur were extracted by ultrasonic assisted extraction process from Portulaca oleracea L. . The bacteriostatic effect was determined by the paper method,and the single factor test was used to explore the better extraction process by using the bacteriostatic effect as the index. Results show that when extraction temperature is 60 ℃,extraction time is 50 min,ratio of material to liquid is 1:25 (g:mL),and the ultrasonic power is 210 W,the extract has better bacteriostatic effect and the diameter of inhibition zone is (46. 68 ± 1. 21)mm. Through physical and chemical reaction,the ingredients of purslane extract were preliminarily detected. Results show that there are alkaloids,saponins,proteins,peptides or amino acids and sugars in the purslane extract,and it may also contain tannins and phenols,flavonoids and triterpenes,while there are no organic acids.关键词
祛屑剂/马齿苋/糠秕马拉色菌/提取/抑菌Key words
anti-dandruff agent/Portulaca oleracea L./Malassezia furfur/extraction/antibacterial分类
化学化工引用本文复制引用
马啸宇,刘学,杨成..马齿苋中抑制马拉色菌活性成分的提取工艺研究[J].日用化学工业,2018,48(1):37-41,5.
