摘要
以香花枇杷和普通枇杷叶片提取物为实材,采用牛津杯抑菌实验、最小抑菌浓度(MIC)的测定、DPPH自由基清除率的测定对其不同萃取部分进行了抑菌效果和抗氧化活性的研究,以期比较这两个种类的抑菌和抗氧化活性。结果表明:对于供实菌,7个样品中抑菌效果最好的溶剂萃取部分是7#(上清液正丁醇部)、最差的是3#(沉淀乙酸乙酯部);与阳性对照山梨酸钾相比,香花枇杷和普通枇杷的不同萃取部位的最小抑菌浓度(MIC)更小,抑菌效果更好;极性较强的5#(沉淀萃取剩余部)、6#(上清液乙酸乙酯部)、7#(上清液正丁醇部萃取部)是抗氧化活性较强的部位。总体上,香花枇杷和普通枇杷相比,活性成分有较大的相似性,但具有更好的抑菌效果与抗氧化活性,可能存在潜在药用价值,有着较为广阔的应用前景。
In this paper,the antimicroorganism and antioxidant activity of different fractional extract of fragrant loquat and common loquat was studied by oxford plate antibacterial experiment,determination of minimal inhibitory concentration（MIC） and DPPH radical scavenging activity. The main results were as follows：On the seven？test organisms,the strongest inhibitory effect was 7#（n-BuOH extract of supernatant） ,and weakest was 3#（EtOAc extract of deposit） . Compared with the potassium sorbate（positive control） ,The minimal inhibitory concentration（MIC） of different fractional extract of fragrant loquat and common loquat were lower,the inhibitory effect were better. The polarity of 5#（Residue of deposit extraction） ,6#（EtOAc extract of supernatant） and 7#（n-BuOH extract of supernatant） was stronger and the antioxidant activity was better. On the whole,the active ingredients of fragrant loquat were similar to common loquat,but it had stronger antimicroorganism and antioxidant activities. The fragrant loquat may have potential medicinal value and had a good prospect.
出处
《食品科技》
CAS
北大核心
2011年第3期172-175,共4页
Food Science and Technology
基金
福建省青年人才项目(2008F3080)
关键词
香花枇杷
普通枇杷
叶片提取物
抑菌
抗氧化
fragrant loquat
common loquat
leaf extract
antimicroorganism
antioxidant
