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以阔叶十大功劳叶为原料,进行绿原酸的超声波辅助提取,并对其抗菌、抗氧化性能进行研究.正交实验优化结果表明:阔叶十大功劳叶中绿原酸的最佳提取工艺条件为乙醇浓度60%,提取时间1h,提取温度60℃,料液比1∶20(g/mL).该条件下,绿原酸提取率可达1.028%.对羟基、DPPH和超氧阴离子自由基的清除能力实验表明:绿原酸对羟基的清除能力远大于VC,对DPPH和超氧阴离子自由基的清除率则与VC相近.抗菌实验结果表明:绿原酸对产紫青霉和米曲霉抑菌效果显著,对枯草芽孢杆菌和酵母菌的抑菌效果不显著,对大肠杆菌无抑菌效果.绿原酸对产紫青霉最低抑菌浓度为450μg/mL,对米曲霉最低抑菌浓度为500μg/mL.
The extracts of chlorogenic acid were extracted with 10 kinds of broadleaf leaves, and their antibacterial and antioxidant properties were studied.The results of orthogonal experiment showed that the best chlorogenic acid in leaves The extraction conditions were as follows: ethanol concentration 60%, extraction time 1h, extraction temperature 60 ℃, solid-liquid ratio 1:20 (g / mL) .In this condition, the extraction rate of chlorogenic acid was up to 1.028% The scavenging capacity of oxyanion radical showed that the scavenging ability of chlorogenic acid to hydroxyl group was much larger than that of VC and the scavenging rate to DPPH and superoxide anion radical was similar to that of VC.The results of antibacterial experiment showed that chlorogenic acid could produce violet Fungi and Aspergillus oryzae significant antibacterial effect, Bacillus subtilis and yeast inhibitory effect is not significant, no antibacterial effect on E. Coli chlorogenic acid minimum inhibitory concentration of Penicillium 450μg / mL, rice Aspergillus minimum inhibitory concentration of 500μg / mL.