Abstract
Objective:This study aimed to optimize the optimal extraction process of total flavonoids from the root of Clausena anisum-olens and determine the yield and antibacterial effect of total flavonoids from different producing areas. Methods:The total flavonoids were extracted by ultrasonic method from the roots of C. anisum-olens. Through single factor and orthogonal test, the effect of ultrasonic assisted extraction conditions on the extraction rate of total flavonoids from the root of C. anisum-olens was investigated, and the extraction and antibacterial test of total flavonoids from various producing areas were carried out. Results: The optimum extraction process of total flavonoids from C. anisum-olens was as follows: temperature 70 ℃, ultrasonic power 50 W, ethanol concentration 90%, solid-liquid ratio 1∶16 (g/mL), extraction time 40 min. Under the control of these conditions, the extraction rate of total flavonoids was 3.361%, and the yield of total flavonoids in the root bark of C. anisum-olens in Chongzuo city was the highest, up to 4.781%; the total flavonoids of C. anisum-olens had strong inhibitory effects on Pseudomonas aeruginosa, Staphylococcus aureus, Bacillus subtilis, borer killing bacteria and Escherichia coli, indicating that it had broad-spectrum antibacterial activity. Conclusion: Ultrasonic method was suitable for the extraction of flavonoids from the root of C. anisum-olens. The yield of flavonoids from different producing areas varied greatly, and the total flavonoids had broad spectrum antibacterial activity.
Publication Date
9-11-2022
First Page
153
Last Page
157
DOI
10.13652/j.spjx.1003.5788.2022.90079
Recommended Citation
Dan-ni, Xu; Xiu-fang, Su; and Li-juan, Huang
(2022)
"Study on optimization of extraction technology and antibacterial activity of total flavonoids from the root of Clausena,"
Food and Machinery: Vol. 38:
Iss.
6, Article 27.
DOI: 10.13652/j.spjx.1003.5788.2022.90079
Available at:
https://www.ifoodmm.cn/journal/vol38/iss6/27
References
[1] 汪云松,沈月毛,何红平.河口细叶黄皮化学成分研究[J].有机化学,2003,23（增刊）:144.WANG Yun-song,SHEN Yue-mao,HE Hong-ping.Study on chemical constituents of estuarine Clausena anisum-olens leaves[J].Chinese Journal of Organic Chemistry,2003,23（Suppl）:144.
[2] WANG Y S,HUANG R,LI N Z,et al.Coumarins from Clausum-olens Merr[J].Biosci Biotechnol Biochem,2010,74（7）:100143-1-2.
[3] 苏秀芳,梁振益.山黄皮茎根挥发油化学成分的气相色谱—质谱联用法分析[J].时珍国医国药,2010,21（6）:1 540-1 542.SU Xiu-fang,LIANG Zhen-yi.Analysis of chemical constituents of volatile oil from stems and roots of Clausena anisumolens（Blanco）Merr by gas chromatography-mass spectrometry[J].Lishizhen Medicine and Materia Medica Research,2010,21（6）:1 540-1 542.
[4] 苏秀芳,甘海妹,黄智想.微波辅助法提取细叶黄皮果仁总黄酮及其清除羟自由基活性的测定[J].精细化工,2010,27（12）:44-47.SU Xiu-fang,GAN Hai-mei,HUANG Zhi-xiang.Microwave assisted extraction of total flavonoids from Clausena anisum-olens and determination of its hydroxyl radical scavenging activity[J].Fine Chemicals,2010,27（12）:44-47.
[5] 苏秀芳,郭青,甘海妹,等.超声波辅助法提取细叶黄皮叶总黄酮及其清除羟自由基活性的测定[J].化学世界,2011,52（7）:420-422,431.SU Xiu-fang,GUO Qing,GAN Hai-mei,et al.Ultrasonic assisted extraction technology and hydroxy radical scavenging activity of total flavonoids from the leaves of Clausena anisum-olens[J].Chemical World,2011,52（7）:420-422,431.
[6] 苏秀芳,韦良兴,黄丽娟,等.细叶黄皮树茎皮乙醇提取物、挥发油的抑菌作用[J].湖北农业科学,2011,50（13）:2 668-2 670.SU Xiu-fang,WEI Liang-xing,HUANG Li-juan,et al.Antimicrobial activity of ethanol extracts and volatile oil from the bark of Clausena anisum-olens[J].Journal of Anhui Agricultural Sciences,2011,50（13）:2 668-2 670.
[7] 苏秀芳,黄丽娟,冯佩珍.细叶黄皮果仁挥发油成分及抑菌作用[J].食品科学,2011,32（3）:30-32.SU Xiu-fang,HUANG Li-juan,FENG Pei-zhen.Chemical composition analysis and antimicrobial activity of volatile oil from the nutlets of Clausena anisum-olens[J].Food Science,2011,32（3）:30-32.
[8] 田春莲,蒋凤开.茜草总黄酮提取工艺研究[J].食品科学,2011,32（24）:60-63.TIAN Chun-lian,JIANG Feng-kai.Optimization of extraction process for total flavonoids from madder root[J].Food Science,2011,32（24）:60-63.
[9] 杜丽娟,苏秀芳,黄成银.余甘子叶总黄酮的超声波法提取工艺优化及其抗氧化能力研究[J].食品与机械,2020,36（3）:185-189,193.DU Li-juan,SU Xiu-fang,HUANG Cheng-yin.Optimization of ultrasonic extraction technology of flavonoids from leaves of Phyllanthus emblica and its antioxidant capacity[J].Food & Machinery,2020,36（3）:185-189,193.
[10] 吴树国,陈果.猪毛菜中黄酮提取工艺的优化[J].湖北农业科学,2012,51（13）:2 815-2 817.WU Shu-guo,CHEN Guo.Optimization of extraction technology of Flavonoids from Salsola collina[J].Journal of Anhui Agricultural Sciences,2012,51（13）:2 815-2 817.
[11] 逯家辉,姜鑫,李昊龙,等.应用响应面法优化超声波法提取甘草中总黄酮的工艺[J].吉林大学学报（工学版）,2008,38（增刊）:293-298.YUN Jia-hui,JIANG Xin,LI Hao-long,et al.Optimization of ultrasonic assisted extraction of general flavonoids in Glycyrrhiza uralensis using the response surface method[J].Journal of Jilin University（Engineering and Technology Edition）,2008,38（Suppl）:293-298.