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Vol. 26 No. 7 (2014): Vol 26 Issue 7

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Optimization of Antibacterial Compounds with Ultrasonic/Microwave Assisted Extraction from Alpinae Oxyphyllae Fructus and its Antibacterial Activities

https://doi.org/10.14233/ajchem.2014.15779
D. Wang
Department of Food Science and Technology, Hainan University, Haikou, P.R. China
W.X. Chen
Department of Food Science and Technology, Hainan University, Haikou, P.R. China

Corresponding Author(s) : W.X. Chen

hnchwx@163.com; qiuqiujazz@126.com

Asian Journal of Chemistry, Vol. 26 No. 7 (2014): Vol 26 Issue 7

Abstract

The work was to optimize to enhance the antibacterial activities of ethanol extracts from alpinae oxyphyllae fructus with ultrasonic-microwave assisted extraction method. And the optimum conditions were as follows: ethanol concentrations 73 %, extract temperature 54 °C, liquid-material ratio 15 and extract time 46 min. Under these conditions, the significant antibacterial activities expressed as the diameter of inhibition zones could reach 10.43 ± 1.29 mm, which was higher than traditional hot water extraction methods. On the basis of it, the minimum inhibitory concentration of extract against E coli and S. aureus, respectively was 3.00 and 1.50 mg/mL. Moreover, the content of total polyphenols and flavonoids were obtained, whose content were 7.34 ± 0.19 % and 5.95 ± 0.32 % respectively. On further study, the results showed the content of total polyphenols and flavonoids was highly correlated with the antibacterial activities with each p < 0.01(p = 0.007 and p = 0.006).

Keywords

Alpinae oxyphyllae fructus Optimization Antibacterial activities Polyphenols content Flavonoids content
Wang, D., & Chen, W. (2014). Optimization of Antibacterial Compounds with Ultrasonic/Microwave Assisted Extraction from Alpinae Oxyphyllae Fructus and its Antibacterial Activities. Asian Journal of Chemistry, 26(7), 2057–2061. https://doi.org/10.14233/ajchem.2014.15779
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