Study on the Active Components and Antibacterial Activity
Of Huai Chrysanthemum
Abstract: In this experiment, the polysaccharide and total flavonoids of Huai chrysanthemum were extracted by hot-water and microwave-assisted extraction (MAE), and its contents were determined by spectrophotomety. At the same time, the antibacterial effects on bacterials such as Escherichia coli and Agrobacterium tumefacien were detected. The results showed that the extraction ratio of polysaccharide through hot-water extraction and MAE were 28.70 mg/g and 197.2 mg/g, respectively. The extraction ratio of total flavonoids with 75% methanol, 75% ethanol, 75% acetone and distilled water as extracting agent were 2.43 mg/g, 55.00 mg/g, 2.01 mg/g, 1.82 mg/g, respectively. It was also found that microwave-assisted extracts had better inhibition effects on Escherichia coli and Agrobacterium tumefacien with 0.69 cm of the inhibition zone diameter for the two bacterials.
Key words: Huai chrysanthemum; Active components; Polysaccharide; Total flavonoids; Antibacterial activity
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