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分别用水浴浸提、微波和超声波辅助乙醇提取花生壳木犀草素,确定最佳提取工艺为:料液比1∶20,80%乙醇,微波功率900W,提取时间70s。测定了花生壳木犀草素的抑菌特性,试验结果表明花生壳木犀草素初纯化物对伤寒沙门氏菌、金黄色葡萄球菌、枯草芽孢杆菌的最小抑菌浓度(MIC)分别为1.95、24.4、25.2mg/L;痢疾杆菌在1.95mg/L体现抑菌活性,对啤酒酵母有抑制作用,而对大肠杆菌无效。其抑菌活性强于同浓度的山梨酸和亚硝酸钠。用生物显微镜对药液作用后的枯草芽孢杆菌形态进行结构表征。
The extraction of peanut shell luteolin with water bath, microwave and ultrasonic assisted ethanol, respectively. The optimum extraction conditions were as follows: solid - liquid ratio 1:20, 80% ethanol, microwave power 900W, extraction time 70s. The antibacterial properties of luteolin in peanut shells were determined. The results showed that the minimum inhibitory concentrations (MICs) of strains of luteolin in peanut shells against Salmonella typhi, Staphylococcus aureus and Bacillus subtilis were 1.95, 24.4 and 25.2 mg / L; dysentery bacillus in 1.95mg / L embody the bacteriostatic activity of the inhibition of brewer’s yeast, but not for E. coli. The antibacterial activity of the same concentration of sorbic acid and sodium nitrite. The morphology of Bacillus subtilis after biomedical was treated with biological microscope was characterized.