Optimization of extraction technology of flavone and triterpenes from Hovenia dulcis and its antibacterial action

doi:10.3969/j.issn.1000-1565.2026.01.009

Abstract

Abstract: To optimize the extraction of flavonoids and triterpenoids from Hovenia dulcis,and to study the antibacterial activities of H. dulcis extract, the flavonoids and triterpenoids from H. dulcis were extracted by ultrasound with H. dulcis as raw material. Taking the comprehensive score as the evaluation- 引用格式:张玲,彭芯钰,章瑞环,等.基于Winkler地基梁理论的拼宽公路新老路基差异沉降分析［J］.河北大学学报(自然科学版),2026,46(1):1-12.引用格式:高敏,王子叶,庞崇政,等.枳椇子中黄酮和三萜提取工艺优化及其抑菌作用［J］.河北大学学报(自然科学版),2026,46(1):81-92.DOI:10.3969/j.issn.1000-1565.2026.01.009枳椇子中黄酮和三萜提取工艺优化及其抑菌作用高敏,王子叶,庞崇政,肖鹏飞,周程艳(河北大学药学院,河北省药物质量分析控制重点实验室,河北保定 071002)摘要:本文优化了枳椇子(Hovenia dulcis)中黄酮和三萜的提取工艺,并对其提取液的体外抑菌作用进行了研究.以枳椇子作为原料,采用超声波法提取其中的黄酮和三萜,采用综合评分作为黄酮和三萜提取效果的评价指标,经单因素实验研究液料比、乙醇体积分数、提取温度、提取时间4个因素对提取效果的影响;在单因素实验的基础上,采用Box-Behnken响应面分析法优化枳椇子中黄酮和三萜类物质提取工艺.以液料比、乙醇体积分数、提取时间为考察因素,以综合评分为响应值,进行响应面实验设计;应用抑菌圈法研究枳椇子提取液体外抑菌作用.结果显示:在超声功率120 W、提取温度50 ℃条件下,优化得到的最佳超声提取工艺为液料(mL/g)比14.08、乙醇体积分数86.72%、提取时间50.97 min,此时综合评分为0.986.在此最佳工艺下,黄酮和三萜的得率分别为0.845 4%和2.843 0%.枳椇子提取液在金黄色葡萄球菌和大肠杆菌中均有较小抑菌圈.在最佳提取条件下制得的枳椇子提取液对金黄色葡萄球菌的最小抑菌质量浓度(MIC)和最小杀菌质量浓度(MBC)分别为0.125 0、0.500 0 g/mL,对大肠杆菌的MIC和MBC分别为0.062 5、0.250 0 g/mL.优化得到的枳椇子中黄酮和三萜类化合物的超声提取工艺合理,可为后续应用研究提供参考,枳椇子提取液对金黄色葡萄球菌和大肠杆菌均有一定抑菌作用.关键词:枳椇子;黄酮;三萜;响应面;超声提取工艺;抑菌作用中图分类号:O657.5 文献标志码:A 文章编号:1000-1565(2026)01-0081-12DOI:10.3969/j.issn.1000-1565.2026.01.009Optimization of extraction technology of flavone and triterpenes from Hovenia dulcis and its antibacterial actionGAO Min, WANG Ziye, PANG Chongzheng, XIAO Pengfei, ZHOU Chengyan(Key Laboratory of Pharmaceutical Quality Control of Hebei Province,College of Pharmacy Sciences,Hebei University,Baoding 071002,China)Abstract: To optimize the extraction of flavonoids and triterpenoids from Hovenia dulcis,and to study the antibacterial activities of H. dulcis extract, the flavonoids and triterpenoids from H. dulcis were extracted by ultrasound with H. dulcis as raw material. Taking the comprehensive score as the evaluation- 收稿日期:2025-01-08;修回日期:2025-05-26 基金项目:河北省自然科学基金项目(H2020201291); 保定市科技计划项目(2472P013) 第一作者:高敏(2003—),女,河北大学在读硕士研究生,主要从事肝炎疾病菌群相关研究以及药物分析方向研究.E-mail:19591525254@163.com 通信作者:周程艳(1976—),女,河北大学副教授,主要从事代谢组学、菌群、脂质组学以及相关药理作用机制研究.E-mail:xuefanone@163.com 第1期高敏等:枳椇子中黄酮和三萜提取工艺优化及其抑菌作用河北大学学报(自然科学版) 第46卷index of the extraction effect of flavonoids and triterpenes, the effects of four factors: ratio of liquid to raw material, ethanol volume fraction, extraction temperature, and extraction time on the extraction effect were studied by single-factor test. Based on the single-factor test, Box-Behnken response surface methodology was used to optimize extraction process of flavonoids and triterpenoids from H. dulcis. The response surface experimental design was carried out by taking the ratio of liquid to raw material, ethanol volume fraction and extraction time as the investigation factors, and taking the comprehensive score as the response value. The inhibition zone method was used to study the antibacterial activities of H. dulcis extract. Under the condition of ultrasound power of 120 W and extraction temperature of 50 ℃, the optimal ultrasonic extraction process is ratio of liquid to raw material of 14.08 mL/g, ethanol volume fraction of 86.72% and extraction time of 50.97 minutes. The comprehensive score is 0.986. Under the optimum extraction conditions, the yields of flavonoids and triterpenoids are 0.845 4% and 2.843 0% respectively. H. dulcis extract had a small inhibition zone in both Staphylococcus aureus and Escherichia coli. The MIC and MBC of H. dulcis extract prepared under the optimal extraction conditions were respectively 0.125 0 g/mL and 0.500 0 g/mL for S. aureus, 0.062 5 g/mL and 0.250 0 g/mL for E. coli. The ultrasonic extraction process of flavonoids and triterpenoids from the optimized H. dulcis was reasonable, which could provide a reference for subsequent application research, and H. dulcis extract on S. aureus and E. coli have some bacteriostatic effects.

Key words: H. dulcis, flavonoids, triterpenoids, response surface, ultrasonic extraction process, antibacterial activity

CLC Number:

O657.5

GAO Min, WANG Ziye, PANG Chongzheng, XIAO Pengfei, ZHOU Chengyan. Optimization of extraction technology of flavone and triterpenes from Hovenia dulcis and its antibacterial action[J]. Journal of Hebei University(Natural Science Edition), 2026, 46(1): 81-92.

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