摘要
采用索氏提取法提取蒲公英根中脂溶性成分,气相色谱质谱联用仪检测脂溶性成分组成;分光光度法比较蒲公英根中脂溶性成分清除羟基自由基和超氧阴离子的能力;磷钼酸络合物法测定蒲公英根脂溶性成分的总抗氧化活性。结果表明,蒲公英根中脂溶性成分约有27种;蒲公英根脂溶性成分对羟基自由基、超氧阴离子的清除能力均随浓度的增大而提高,总抗氧化活性也随浓度的增加而提高,但对羟基自由基、超氧阴离子的清除能力和总抗氧化活性都低于VC;蒲公英根脂溶性成分对金黄色葡萄球菌、大肠埃希氏菌、枯草芽孢杆菌和白假丝酵母菌具有较好的抑菌和杀菌能力,其最小抑菌浓度和最小杀菌浓度分别为:2.06、4.66、6.24、3.56mg·mL-1和3.12、5.82、8.68、4.98mg·mL-1。
Liposoluble constituents of Dandelion was extracted and studied by Soxhlet extraction and GC-MS in this study,the antioxidant activity of constituents of Dandelion were studied by Fenton oxidation, phosphomolybdenum complex method and pyrogallol autoxidation method too. Results showed that 27 compounds in the constituents of Dandelion. Scavenging ratio of hydroxyl radical,total antioxidant activity and scavenging ratio of superoxide anion radical of constituents of Dandelion increased gradually by the contents of constituents of Dandelion ,all of those were lower than that of Vc. Constituents of Dandelion had strong bacteriostatic on the tested bacteria which were Staphylococcus aureus, Escherichia coil, Bacillus subtillis and Candida albican. The MIC and MBC of constituents of Dandelion foot action on the Staphylococcus aureus, Escherichia coil, Bacillus subtillis and Candida albican distinguish for..2.06,4.66,6.24,3.56mg .mL-1 and 3.12,5.82,8.68,4.98mg· mL-1.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第12期153-156,160,共5页
Science and Technology of Food Industry
基金
陕西省科技厅社会发展项目(2011K16-05-05)
关键词
蒲公英
GC-MS
脂溶性成分
自由基的清除
抗氧化活性
抑菌
Dandelion
GC-MS
liposoluble constituents
radical scavenging
antioxidant activity
bacteriostatic
