三种常见花茶有效成分的提取及抑菌作用的研究

长沙医学院本科生毕业论文〔设计)AbstractObjective:To study the extraction process optimization and bacteriostasis of threekinds of effective components of scented tea.Through different ultrasonic time,thedifferent values between the most timely experiments of ultrasonic power value of theoptimal power experiment,different solid-liquid ratio value as the number of the bestproportion of the experiment,different extracting time between the most timely experiment,the optimal concentration of ethanol concentration,experiment,first has carried on theempirical test and analysis,single factor and orthogonal experiments,after To determinethe optimal extraction conditions of three common active components of scented tea;Bymeasuring the bacteriostatic circle size,MIC and MBC values,the bacteriostatic effects ofchlorogenic acid and total flavonoid extracts on Escherichia coli,Staphylococcus aureus,and Bacillus subtilis were compared under two different environments.The experimentalresults showed that,The optimal conditions for the extraction of chlorogenic acid fromLonicerae japonicae were as follows:the effective value of ultrasonic time was 15min,andthe effective value of solid-liquid ratio was 1:30(g/mL);The effective value of ultrasonicfunction was 180W,and the effective value of extraction time was 60min.At the sametime,the optimal conditions for the extraction of total flavonoids from Chrysanthemumsinensis were as follows:the effective value of solid-liquid ratio was 1:15(g/mL);Theeffective value of extraction temperature is 50C.The effective value of extraction timewas 70min.In addition,the optimal conditions for the extraction of total flavonoids fromrose were as follows:the effective value of ethanol concentration was 70%,the effectivevalue of ultrasonic frequency was 3 times,the effective value of ultrasonic time was 30min,and the effective value of solid-liquid ratio was 1:25(g/mL).Various data and resultsobtained from the experiment showed that chlorogenic acid and total flavonoids wereV