CN110477253B - Extraction process and application of lagerstroemia indica fruit bacteriostatic active substance - Google Patents
Extraction process and application of lagerstroemia indica fruit bacteriostatic active substance Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
- A61K47/46—Ingredients of undetermined constitution or reaction products thereof, e.g. skin, bone, milk, cotton fibre, eggshell, oxgall or plant extracts
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
- A61K8/9783—Angiosperms [Magnoliophyta]
- A61K8/9789—Magnoliopsida [dicotyledons]
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q19/00—Preparations for care of the skin
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
- A61K2800/40—Chemical, physico-chemical or functional or structural properties of particular ingredients
- A61K2800/52—Stabilizers
- A61K2800/524—Preservatives
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
Abstract
The invention discloses an extraction process and an application method of a lagerstroemia indica fruit bacteriostatic active substance, wherein the extraction step comprises the steps of taking lagerstroemia indica fruit, cleaning, airing, measuring water content, drying, crushing and sieving; using n-hexane as extractant, extracting by ultrasonic wave, filtering, rotary steaming, concentrating, and freeze drying to obtain yellow green transparent banaba fruit BAS. According to the method, a response surface optimization experiment is carried out through a single factor experiment and a Box-Behnken center combined design method, the process for extracting the BAS of the lagerstroemia indica fruit under the assistance of ultrasonic waves is optimized, the optimal extraction process of the BAS of the lagerstroemia indica fruit is screened out, and the bacteriostatic action of the extraction process is tested. The method of the invention is convenient to operate and easy for industrial amplification. The BAS of the crape myrtle fruit has strong antibacterial and bactericidal activity on gram-positive bacteria, gram-negative bacteria and fungi, so that the BAS can be widely applied to industries such as cosmetics, health products, food additives, air fresheners and the like.
Description
Technical Field
The invention belongs to the field of extraction and separation, relates to an extraction process of a bacteriostatic active substance and application thereof, and particularly relates to an extraction method of the bacteriostatic active substance in crape myrtle fruits and antibacterial and bacteriostatic applications of the bacteriostatic active substance.
Background
Lagerstroemia indica (Lagerstroemia indica) is Lagerstroemia deciduous shrub or small tree of Lythraceae, and the height of the tree is about 7 m; the bark is gray or grey brown; the trunk is twisted and the small branches are fine; the capsule is spherical in ellipse, purple or black after maturation, and cracked in the back of the chamber. Lagerstroemia indica flowers in 6-9 months and matures in 9-12 months. Lagerstroemia indica has cold resistance and strong growth vigor. The south Asia originally produced by the lagerstroemia indica is mainly distributed in tropical and subtropical regions of the east, southeast and south Asia, new Guinei island, philippines, australia and the like, about 55 lagerstroemia indica types are currently distributed in tropical and subtropical regions, the lagerstroemia indica has a long cultivation history in China, the lagerstroemia indica is taken as ornamental flowers and trees in Tang dynasty according to history records, and the lagerstroemia indica has a history of more than 1500 years to date. The crape myrtle has the characteristics of beautiful tree shape, gorgeous flower color, long flowering phase, wide adaptability, strong resistance and the like, and is an excellent garden tree species for observing flowers, trunks and roots. Lagerstroemia indica is also a flower-viewing tree species with strong pollution resistance. Crape myrtle is a good flower and tree which integrates functions of appreciation, environmental protection and various medicinal activities, and related researchers have conducted extensive research on the crape myrtle, but research on the bacteriostatic activity of the crape myrtle is rare.
Disclosure of Invention
The invention provides a process for extracting a lagerstroemia indica fruit Bacteriostatic Active Substance (BAS). The BAS of lagerstroemia indica fruit is used for evaluating the Bacteriostatic activity of Staphylococcus aureus (Staphylococcus aureus) as an index, the process of the ultrasonic-assisted lagerstroemia indica fruit BAS is optimized through a single-factor experiment and a response surface experiment design, and the BAS Bacteriostatic action of the lagerstroemia indica fruit is researched.
The extraction process of the lagerstroemia indica fruit BAS comprises the following steps:
and 2, adding normal hexane which is 8-20 times of the liquid-material ratio of the powder of the lagerstroemia indica fruits obtained in the step 1 in mL/g to perform ultrasonic treatment, wherein the ultrasonic treatment is performed at the temperature of 20-60 ℃ and under the ultrasonic power of 200-600W for 15-75 min, and freeze-drying the ABS rotary evaporation liquid of the lagerstroemia indica fruits to obtain the lagerstroemia indica fruit bacteriostatic active substance.
Preferably, n-hexane in a liquid-to-material ratio of 11-17 mL/g is added into the lagerstroemia indica fruit powder in the step (2); the ultrasonic temperature is 40-60 ℃; the ultrasonic time is 15-45 min; the ultrasonic power is 400-600W.
Preferably, the ultrasonic temperature is 49 ℃;
preferably, the liquid-to-feed ratio is 15.5mL/g.
Preferably, the ultrasonic time is 30min.
Preferably, the ultrasonic power is 471W.
Preferably, the drying temperature is 35 ℃, and the mesh number of the screen during sieving is 100 meshes.
The crape myrtle fruit bacteriostatic active substance extracted by the extraction process is provided.
The crape myrtle fruit bacteriostatic active substance can be used for bacteriostasis or sterilization in foods, cosmetics, daily chemical products, medicines and health care products.
Has the beneficial effects that: the invention provides a process for extracting bacteriostatic active substances from crape myrtle fruits and application thereof, and compared with the prior art, the process has the remarkable advantages that: firstly, ultrasonic-assisted extraction and separation are firstly utilized to obtain the BAS of the lagerstroemia indica fruits, so that the blank of the technology is filled; secondly, the method optimizes the BAS extraction process of the lagerstroemia indica fruits by adopting a single-factor and Box-Behnken center combined design method, ensures accurate and reliable extraction process conditions, has the characteristics of safety, economy and the like, and is suitable for large-scale production.
Drawings
FIG. 1 is a process flow diagram of BAS extraction of lagerstroemia indica fruit;
FIG. 2 is a diagram showing the effect of ultrasonic power on BAS antibacterial effect of lagerstroemia indica fruit;
FIG. 3 is a result chart of the effect of extraction time on BAS bacteriostatic effect of lagerstroemia indica fruits;
FIG. 4 is a result chart of the effect of the extractant and the liquid material ratio of the lagerstroemia indica fruit powder on BAS bacteriostatic effect of the lagerstroemia indica fruit;
FIG. 5 is a result chart of the effect of extraction temperature on BAS (basic antibacterial activity) inhibition effect of lagerstroemia indica fruits;
FIG. 6 is a response surface and a contour diagram of the influence of the interaction of ultrasonic power and extraction time on the BAS antibacterial effect of the lagerstroemia indica fruit;
FIG. 7 is a response surface and a contour map of the effect of the interaction of the extraction time and the extraction temperature on the BAS antibacterial effect of the lagerstroemia indica fruit;
FIG. 8 is a response surface and a contour diagram of the influence of the interaction of extraction time and liquid-to-material ratio on BAS antibacterial effect of lagerstroemia indica fruit;
FIG. 9 is a response surface and a contour diagram of the influence of the interaction of the ultrasonic power and the extraction temperature on the BAS antibacterial effect of the lagerstroemia indica fruit;
FIG. 10 is a response surface and a contour diagram of the influence of the interaction of the extraction temperature and the liquid-to-material ratio on the BAS antibacterial effect of the lagerstroemia indica fruit;
fig. 11 is a response surface and a contour diagram of the influence of ultrasonic power and liquid-to-material ratio interaction on BAS bacteriostatic effect of crape myrtle fruits.
Detailed Description
The present invention is further described below with reference to specific examples, which are only exemplary and do not limit the scope of the present invention in any way. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention, and that such changes and modifications may be made without departing from the spirit and scope of the invention.
Example 1: extraction process optimization of lagerstroemia indica fruit BAS
and 2, adding an extracting agent which is 8mL/g, 11mL/g, 13mL/g, 17mL/g and 20mL/g of the crape myrtle fruit powder obtained in the step 1, respectively, under the conditions that the temperature is 20 ℃, 30 ℃, 40 ℃,50 ℃,60 ℃ and the ultrasonic power is 200W, 300W, 400W,500W and 600W, carrying out ultrasonic extraction for 15min, 30min, 45min, 60min and 75min, carrying out suction filtration by using a vacuum suction filter, carrying out rotary evaporation and concentration, and carrying out freeze drying to obtain the crape myrtle fruit BAS.
Step 3, optimizing the factors which influence the BAS extraction of the lagerstroemia indica fruits preliminarily and preferably selected in the step 2: n-hexane is used as an extracting agent, and the extraction temperature is 40 ℃,50 ℃ and 60 ℃ under the conditions that the ultrasonic power is 400W,500W and 600W, the liquid-material ratio is 11:1,14: 1,17: 1, ultrasonic extraction for 15min, 30min and 45min. And optimizing the BAS extraction process conditions of the crape myrtle fruit by using 3 levels of the different influencing factors and adopting a response surface method.
And 4, on the basis of a single-factor experiment, designing a response surface analysis experiment of 29 experimental points in total at four factors and three levels by taking four factors including ultrasonic extraction time, ultrasonic power, extraction temperature and liquid-material ratio as independent variables (respectively represented by A, B, C and D) and BAS (basic antibacterial activity) of the lagerstroemia indica fruits as response values according to a Box-Behnken center combined design principle, wherein the response surface analysis experiment is divided into 24 analysis cause points and 5 central points.
1. Response surface experiment
(1) The response surface experiment specifically comprises the following experiments:
x1: influence of ultrasonic extraction time (15 min-45 min) on BAS yield of lagerstroemia indica fruits;
x2: the influence of ultrasonic power (400W-600W) on the BAS yield of the lagerstroemia indica fruits;
x3: the influence of the extraction temperature (40-60 ℃) on the BAS yield of the lagerstroemia indica fruits;
x4: influence of liquid-material ratio mL/g (11.
(2) Response surface experimental design table:
TABLE 1 four-factor three-level response surface analysis experiment design table
The experiments are carried out in a random sequence, BAS (basic antibacterial activity) of the lagerstroemia indica fruits obtained by the experiments are analyzed by a Design-Expert 8.06 program, and a regression fitting equation, an analysis of variance table and a response surface analysis chart are obtained. The experimental design and results of the response surface are shown in table 2.
TABLE 2 response surface center combination process optimization design scheme and experimental results
TABLE 3 regression analysis of variance table for ultrasonic-assisted extraction of lagerstroemia indica bacteriostasis active substance response surface results
Note: * P < 0.01, the difference is extremely significant; * P is less than 0.05, and the difference is obvious.
As can be seen from Table 3, the sequence of the effects of the factors on the BAS antibacterial activity of the lagerstroemia indica fruit is as follows: liquid-material ratio (D) > ultrasonic power (C) > ultrasonic extraction temperature (A) > ultrasonic extraction time (B). Prob of the integral model>F value is less than 0.0001, which indicates that the regression model reaches a very significant level; correlation coefficient R of regression model 2 ＝0.9012(R adj 2 = 0.8024) and the dyslogue is insignificant (Prob)>F value 0.0537, greater than 0.05) indicating a better fit between the model and the data, so this regression can be usedAnd (4) the equation replaces a test true point to analyze the test result. And 6 groups of response surface curved surface graphs obtained by a central combined design test are made at the same time, and refer to the following attached drawings.
(4) Prediction and inspection of BAS (basic ingredient extraction) optimal extraction condition of lagerstroemia indica fruit
The response surface graph is an equal-height graph of a three-dimensional space formed by the factors A, B, C and D corresponding to the specific response value Y on a two-dimensional plane, and can intuitively reflect the interaction of the factors and the influence on the response value. The fitting surface can be seen to have a maximum value in the figure, and the maximum value of the model can be obtained by solving the partial derivative of the fitting equation, namely the optimal experimental scheme.
In the experimental range, the optimal extraction process conditions of the BAS of the crape myrtle fruit are obtained by analyzing and predicting a regression equation through Design-expert.V8.0.6 software: the ultrasonic power is 471.32W, the ultrasonic extraction time is 29.84min, the liquid-material ratio is 15.45mL/g, the ultrasonic extraction temperature is 49.41 ℃, and the theoretical highest yield is 1.72.
In order to verify the reliability of the result obtained by the response surface analysis method, the optimization conditions are adopted for testing. In consideration of the operability of the experiment, the experimental conditions were adjusted appropriately to: the ultrasonic power is 471W, the ultrasonic extraction time is 30min, the liquid-material ratio is 15.5mL/g, and the ultrasonic extraction temperature is 49 ℃. Under the process condition, the average value of the inhibition zone of the BAS of the lagerstroemia indica fruits on staphylococcus aureus is 1.67 +/-0.04 cm, and the error of the diameter of the inhibition zone predicted by the BAS is 2.9%. The method shows that the predicted value and the test value of the regression equation have better fitting degree. Therefore, the optimized technological parameters obtained based on the response surface method are accurate and reliable, and have practical value.
Example 2: BAS (basic antimicrobial) effect of lagerstroemia indica fruits
Step 1: preparation of lagerstroemia indica fruit BAS
2000g of lagerstroemia indica fruit dry powder is taken, the BAS of the lagerstroemia indica fruit obtained in the embodiment 1 is used for preparing the BAS of the lagerstroemia indica fruit by utilizing the BAS optimized extraction process (ultrasonic power 471W, ultrasonic extraction time is 30min, liquid-material ratio is 15.5mL/g, extraction temperature is 49 ℃), the BAS extract is subjected to rotary evaporation concentration and freeze drying to obtain 30.5g of yellow-green extract, and the BAS yield of the lagerstroemia indica fruit is 1.525%.
Step 2: BAS (basic antimicrobial) effect of lagerstroemia indica fruits
(1) Test strains:
staphylococcus aureus (Staphylococcus aureus ATCC 26112), escherichia coli (Escherichia coli ATCC 87394) and Bacillus subtilis ATCC 6633, colletotrichum capsici [ Colletotrichum capsicium (syd.) Butl. ] Pyricularia oryzae [ Magnaporthe grisea (hebert) Barr comb. Nov. ] (2) medium:
beef extract peptone medium: 3g of beef extract, 10g of peptone, 1.5-2.0 g of agar (liquid medium does not contain agar), 1000mL of water and pH7.0-7.2 (pH is adjusted by using 1.0mol/L NaOH solution).
Potato glucose medium: potato 200 g glucose 20 g agar 15-20 g, tap water 1000ml, natural pH.
(3) Preparing a bacterial suspension:
selecting a ring of thalli from the activated thalli inclined plane, inoculating the selected thalli into a corresponding liquid culture medium, and placing the thalli into a constant-temperature shaking incubator to be cultured until the logarithmic phase. Respectively sucking 0.5mL of test bacterial liquid for the above culture time, adding sterile water, and diluting to 10 times 5 -10 6 mL -1 And then standby.
(4) The test drugs are:
control drug: cefradine; sample preparation: the crape myrtle fruit BAS obtained in step 1 was performed.
(5) And (3) determination of antibacterial activity:
and (3) measuring the bacteriostatic activity by adopting a filter paper sheet method. Using a punch, qualitative filter paper was made into small circular paper discs (d =6 mm) and autoclaved for use. Under aseptic conditions, 25.00mL of culture medium of the corresponding strain is poured into a sterilized culture dish, and the culture medium is cooled and solidified to form a solid plate. Respectively taking appropriate amount of primary bacteria suspension from the above inoculated and activated bacteria, and diluting with normal saline to obtain product with bacteria content of 10 6 ～10 7 CFU/mL of bacterial suspension is reserved (wherein the fungi are counted by using a microscope blood counting chamber, the fungi are picked up in sterile normal saline by using an inoculating loop, and after the fungi are uniformly diluted, a part of the fungi is absorbed and placed in a blood counting chamber (16 x 25 specification) so as to ensure thatThe number of spores in each square in the observation field under a microscope is 14-18, and is 10 6 ～10 7 Spore suspension per ml). And clamping the sterilized dry filter paper sheets on each bacteria-containing culture dish by using forceps, placing three filter paper sheets on each culture dish in an equilateral triangle, sucking 25 mu of LABS solution onto the filter paper sheets by using a sterilization gun head, and standing for about 10 min. The bacteria were cultured at 37 ℃ for 24 hours in an inverted manner, and the fungi were cultured at 28 ℃ for 48 hours in an inverted manner, and the results were observed. And taking out the culture dish after the culture time is up to observe the transparent bacteriostatic circle, measuring the diameter of each bacteriostatic circle in two perpendicular directions by using a micrometer by adopting a cross method, taking the average value (mm) of the diameter as a measurement result, and repeating each bacteriostatic experiment for 3 times in parallel. The size of the diameter of the inhibition zone is used for judging the strength of the antibacterial activity, and the larger the inhibition zone is, the stronger the antibacterial activity is.
(6) Results of the experiment
The results of the bacteriostatic activity measurements are shown in table 4.
TABLE 4 inhibition zone size (mm) of the BAS of the lagerstroemia indica fruit for various microbial actions
Remarking: the BAS concentration aiming at three kinds of tested bacteria, namely Escherichia coli, bacillus subtilis and Staphylococcus aureus, is 5mg/mL, and the BAS concentration used for the two kinds of tested bacteria is 50mg/mL; the diameter of the bacteriostatic zone is 6.0mm containing filter paper sheets.
As can be seen from Table 4, the BAS obtained in example 1 has a stronger bacteriostatic activity against Staphylococcus aureus, escherichia coli, bacillus subtilis, colletotrichum capsici and Magnaporthe oryzae, and the BAS has a stronger bacteriostatic activity against the tested fungi than the tested bacteriostatic activity.
And 3, step 3: BAS Minimum Inhibitory Concentration (MIC) determination of crape myrtle fruit
(1) Preparing BAS different concentration solutions of crape myrtle fruit: preparing BAS from Lagerstroemia indica Linn fruit into 160mg/mL concentration by 1/2 volume half-and-half dilution method; 80mg/mL;40mg/mL;20mg/mL;10mg/mL;5mg/mL;2.5mg/mL;1.25mg/mL;0.625mg/mL,0mg/mL of solution is ready for use.
(2) And (3) sterilization: packaging the culture dish, culture medium, test tube, gun head, distilled water and normal saline required by the experiment with kraft paper, performing damp-heat sterilization at 121 deg.C for 20min, sterilizing, and placing on a clean bench for ultraviolet sterilization for 30min.
(3) Inoculation: on a clean bench, respectively adding 1mL of the prepared extract into a test tube filled with 9mL of solid culture medium, uniformly mixing, and pouring into a culture dish to prepare the extract with the final concentration of 16mg/mL;8mg/mL;4mg/mL;2mg/mL;1mg/mL;0.5mg/mL;0.25mg/mL;0.125mg/mL;0.065mg/mL,0mg/mL drug plate. Taking the prepared bacterial suspension, sucking 2 mu L of the bacterial suspension, dropwise adding the bacterial suspension into a plate culture medium with extracts of different concentrations, carrying out inverted culture on bacteria for 24 hours in an incubator at 37 ℃, carrying out inverted culture on fungi for 48 hours in an incubator at 28 ℃, and observing results.
(4) Determining MIC: and observing the growth condition of bacteria on the drug plate with each concentration in the bacteria culture medium after 24h, wherein the concentration of the drug plate without bacteria growth for the first time in several concentration gradients is the measured minimum inhibitory concentration.
(5) Results of the experiment
The results of the bacteriostatic activity measurements are shown in table 5.
TABLE 5 MIC magnitudes (mg/mL) of BAS, a crape myrtle fruit, on various microorganisms
Through the examples, the BAS of the lagerstroemia indica fruit has strong fragrance, and simultaneously has better antibacterial and bactericidal activity, thereby having important practical significance and application prospect for research and development of lagerstroemia indica.
The above description is only a preferred embodiment of the present invention, and the scope of the present invention is not limited thereto, and any simple changes or equivalent substitutions of the technical solution obtained by anyone within the technical scope of the present invention are within the scope of the present invention.
Claims (8)
1. A process for extracting bacteriostatic active substances from crape myrtle fruits is characterized by comprising the following steps: step 1, cleaning and airing crape myrtle fruits, drying and crushing, measuring water content, and sieving for later use; and 2, adding normal hexane in a liquid-material ratio of 11-17 mL/g into the lagerstroemia indica fruit powder for ultrasonic treatment, performing ultrasonic treatment for 15-45 min under the conditions that the ultrasonic temperature is 40-60 ℃ and the ultrasonic power is 400-600W, performing rotary evaporation on an ultrasonic product, and performing freeze drying on the obtained rotary evaporation liquid to obtain the lagerstroemia indica fruit bacteriostatic active substance.
2. The extraction process of the bacteriostatic active substance in the crape myrtle fruit according to claim 1, wherein the ultrasonic temperature is 49 ℃.
3. The extraction process of the bacteriostatic active substance in the crape myrtle fruit according to claim 1, wherein the liquid-to-material ratio is 15.5mL/g.
4. The extraction process of the antibacterial active substances in the crape myrtle fruits according to claim 1, wherein the ultrasonic time is 30min.
5. The extraction process of the bacteriostatic active substance from the crape myrtle fruit according to claim 1, wherein the ultrasonic power is 471W.
6. The extraction process of the antibacterial active substances in the crape myrtle fruits according to claim 1, wherein the drying temperature is 35 ℃, and the mesh number of the screen during sieving is 100 meshes.
7. The crape myrtle fruit bacteriostatic active substance extracted by the extraction process of any one of claims 1 to 6.
8. Use of the lagerstroemia indica fruit bacteriostatic active substance of claim 7 in the preparation of foods, daily chemical products, medicines and health-care products.
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| KR20130117158A (en) * | 2012-04-17 | 2013-10-25 | 한국생명공학연구원 | Composition for antioxidant comprising extract of lagerstroemia ovalifolia |
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