Abstract:

Flavonoids were extracted by ultrasonic-assisted enzymatic hydrolysis of sweet corncobs using cellulase and the
optimal extraction conditions were established by orthogonal array design. An ultrasonication time of 20 min followed by
enzymatic hydrolysis at 55 ℃ and pH 4.8 for 1.5 h with an enzyme dosage of 0.008 g/2.0 g substrate provided maximum
extraction yield of 0.318%. The flavonoids extracted from sweet corncobs had significant antibacterial activity against white
Staphylococcus, Escherichia coli and Bacillus subtilis. The minimum inhibitory concentrations were 0.5, 0.25 and 2 mg/mL
respectively.