作　　者： ; ; ; ;

机构地区： 遵义医学院珠海校区生物工程系

出　　处： 《食品工程》 2011年第4期35-37,共3页

摘　　要： 目的:筛选艾叶有效成分的最佳提取方法。方法:采用水煎煮法、有机溶剂常规法、超声法3种方法分别提取艾叶有效成分,通过琼脂打孔扩散实验测定艾叶提取液对5种常见细菌的抑菌效果。结果:超声法提取液对金黄色葡萄球菌、白色葡萄球菌、大肠杆菌的抑菌效果最明显,有机溶剂常规法次之,水煎煮法抑菌效果最差;三种方法得到的提取液对产气杆菌和痢疾杆菌均无明显抑菌作用。结论:超声提取法为艾叶有效成分的最佳提取方法。 Objective： To screen best method of extracting the active components from Artemsia argyi. Methods： Decocting with water, general organic solvent extraction, and ultrasonic extraction were used to extract the active components from Artemsia argyi. Agar diffusion test was used to study the antibacterial activity of these extracts on 5 common bacteria. Results： The extract obtained by ultrasonic method showed the best antibacterial activity on Staphylococcus aureus, S. albus, Escherichia coli. The general organic solvent extraction method showed the second and the decoction method showed the third. The extracts obtained by the 3 types of methods all didn＇t show obvious effect on Diarrhea bacillus and E.aerogenes. Conclusion： The ultrasonic extraction method was the best.

关 键 词： 艾叶 水煎煮法 有机溶剂常规法 超声提取法 抑菌作用

领　　域： [农业科学] [轻工技术与工程]