Experiment was conducted on total flavonoid from flower bud of Chrysanthemum indicum with water as solvent by ultrasonic wave extraction. Single factor experiment and the orthogonal experiment were used to determine the optimal processing technology. Determination of MIC of 7 common pollutant bacterium was by disc diffusion method. The result indicated that optimal ultrasonic wave extraction technology of total flovonoid was as follows: temperature of 70℃, ratio of material to liquid 1:120 (g:mL), duration of 40 minutes, yield of total flavonoids 16.96%. The extract of flower bud of Ch. indicum had antimicrobial activity against Escherichia coli, Bacillus subtilis, Staphylococcus aureus, Saccharomyces cerevisiae, Aspergillus flavus and Penicillium chrysogenum, and it had bactericidal effect on E. coil, B. subtilis, S. aureus, S. cerevisiae. The extracts had better antimicrobial and bactericidal activity against germs than molds.%以总黄酮为指标,以水为溶剂采用超声波提取技术,通过单因素试验和正交试验确定菊米的最佳提取方法.同时,采用滤纸片扩散法测定其对7种常见污染菌的最小抑菌浓度(MIC).结果表明:超声波提取菊米总黄酮的最佳工艺条件为:温度70℃,料液比1:120,时间40 min.总黄酮得率可达16.96%;提取物对供试菌中的大肠杆菌、枯草杆菌、金黄色葡萄球菌、啤酒酵母、黄曲霉、青霉具有抑菌作用;对大肠杆菌、枯草杆菌、金黄色葡萄球菌、啤酒酵母具有杀菌作用.总体而言对细菌具有较好的抑菌杀菌作用.
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