Cinnamomum camphora leaf extract as well as preparation method and application thereof
A technology of camphor leaf and extract, applied in the field of camphor leaf extract and preparation thereof, can solve the problems of no valuable product, retention of resource utilization, low utilization rate of plants, etc., and achieves simple and practical operation, abundant resources, Significant effect of inhibitory activity
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Embodiment 1
[0032] Take camphor leaves, put them in an oven at 55°C to dry, then crush them with a pulverizer and pass through a 30-mesh sieve to collect the powder for later use; weigh 1000g of the powder, add 8000mL of dichloromethane, heat to boiling and reflux for 50min to extract. The extract was concentrated under reduced pressure to obtain 73.8 g of camphor leaf extract, with a total yield of 7.38%.
[0033] The antibacterial activity of Cinnamomum camphora leaf extract was determined by mycelium production rate method, and the results showed that the extract with a concentration of 200 μg / mL was effective against black rot fungus of apple, Fusarium oxysporum of watermelon and Gxomyces neurospora The antibacterial rates were 91.74±3.39%, 96.99±3.20% and 97.69±3.15%.
Embodiment 2
[0035] Take camphor leaves, put them in an oven at 55°C to dry, then crush them with a pulverizer and pass through a 30-mesh sieve to collect the powder for later use; weigh 1000g of the powder, add 6000mL of dichloromethane, heat to boiling and reflux for 50min to extract. The extract was concentrated under reduced pressure to obtain 46.9 g of camphor leaf extract, with a total yield of 4.69%.
[0036] The antibacterial activity of Cinnamomum camphora leaf extract was determined by mycelium production rate method, and the results showed that the extract with a concentration of 200 μg / mL was effective against black rot fungus of apple, Fusarium oxysporum of watermelon and Gxomyces neurospora The antibacterial rates were 89.79±2.26%, 93.99±4.01% and 94.02±3.97%.
Embodiment 3
[0038] Take camphor leaves, put them in an oven at 55°C and dry them, then pulverize them with a pulverizer and pass through a 30-mesh sieve to collect the powder for later use; weigh 100g of the powder, add 800mL of dichloromethane, heat to boiling and reflux for 50min. The extract was concentrated under reduced pressure to obtain 6.29 g of camphor leaf extract, with a total yield of 6.29%.
[0039] The antibacterial activity of Cinnamomum camphora leaf extract was determined by mycelium production rate method, and the results showed that the extract with a concentration of 200 μg / mL was effective against black rot fungus of apple, Fusarium oxysporum of watermelon and Gxomyces neurospora The antibacterial rates were 90.56±4.16%, 92.67±2.46% and 96.21±3.05%.
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