野蔷薇根中总皂苷的提取及其抑菌作用

探讨超声-微波辅助技术提取野蔷薇根中总皂苷的最佳工艺条件，并分析其抑菌作用。采用单因素试验和正交试验，以皂苷得率为指标，分别考察微波功率、提取时间、乙醇浓度及料液比对总皂苷提取的影响，并采用平板打孔法和试管稀释法测定抗菌活性。超声-微波辅助技术提取野蔷薇根中总皂苷的最佳工艺条件为微波功率100W、乙醇浓度70％、微波时间2min、料液比1：9g／mL。野蔷薇根齐墩果酸对枯草芽孢杆菌、大肠杆菌、金黄色葡萄球菌、变形杆菌和白色黏菌均有强的抑制作用。

Extraction of Total Saponins from Rosa Multiflora Thunb and Antibacterial Activity

The optimum extraction technology of total saponins from Rosa multiflora Thunb by ultrasonic-microwave assisted extraction （UMAE） and antibacterial activities were investigated. The yield of total saponins as index effects of microwave power,extraction time,ethanol concentration and solid-liquid ratio on the extraction of total saponins were applied by singer-factor experiments and orthogonal test and then antibacterial activity was performed by the methods of disk diffusion and standard tube dilution. The optimum extraction technology of total saponins from Rosa muhiflora Thunb through UMAE was the extraction time of 2min,ethanol concentration of 70%, power of microwave of 100W and the ratio of solid to liquid of 1 ： 9g/mL. Total saponins from Rosa muhiflora Thunb have strong antibacterial effects on Bacillus subtilis, Escherichia coli, Staphylococcus aureus, Proteus and white slime molds.