超声辅助提取生姜黄酮及其抑菌活性研究

为了开发利用生姜中黄酮类化合物，选取生姜为原料，采用超声波辅助提取技术，以乙醇为溶剂，乙醇浓度、料液比、超声时间、超声强度及超声温度为主要考察因素，通过L18（3^7）正交实验，确定了超声辅助提取生姜中黄酮类化合物的最佳提取工艺为：以90％的乙醇水溶液为溶剂，在温度80℃，超声波强度80Hz，料液比1：20，提取时间50min的条件下提取2次，提取效率最高．采用滤纸片法研究了黄酮提取液对不同菌株的抑菌能力，结果表明，生姜黄酮对4种供试菌均有一定的抑菌效果，且对革兰氏阳性菌和阴性菌的抑菌效果没有明显差异．

Study on ultrasound-assisted extraction of flavonoid from Zingiber and antibacterial activity

This paper aimed at the extraction technology of flavonoids from Zingiber with ultrasonic. The influences, including the ethanol concentration, the ratio of solid and liquid, the ultrasonic time, the ultrasonic power, and the ultrasonic temperature on the extraction efficiency, were investigated. The L18 （3^7） orthogonal experiment result shows that the highest extraction content of flavonoids can be obtained with 90% aqueous ethanol refluexing, temperature 80℃, 80 Hz for the intension of supersonic wave, a ratio of solid and liquid as 1 g ： 20 mL, extracting time 50 min and extracting two times. The Zingiber flavonoids has antibacterial activity by means of the method of filter paper. Moreover, it has no evident differences between Gram-positive bacteria and Gramnegative bacteria.