摘要
以襄麦冬为原料,利用索氏提取器提取黄酮并对其体外抗氧化(维生素C作为阳性对照)、抑菌活性进行研究。结果显示,襄麦冬黄酮的羟自由基清除能力、DPPH自由基清除能力比维生素C强,而其还原力、超氧阴离子自由基清除能力比维生素C弱。在一定浓度范围内,襄麦冬黄酮的抗氧化活性随其浓度的增加而增大。抑菌活性研究结果发现,襄麦冬黄酮对金黄色葡萄球菌和枯草芽孢杆菌均有一定的抑菌作用,对金黄色葡萄球菌的抑菌作用更强,最大抑菌圈直径可达18.80 mm,对金黄色葡萄球菌和枯草芽孢杆菌的最小抑菌浓度均为7 mg/mL。结果表明,襄麦冬黄酮具有一定的抗氧化活性和抑菌活性,可为襄麦冬活性成分进一步开发利用提供参考。
Liriope spicata was used as the raw material,soxhlet extraction method was used to extract flavonoids from Liriope spicata.Antioxidative activity(vitamin C as a positive control)and antibacterial activity of flavonoids were studied.The results showed that hydroxyl radical scavenging rate and DPPH free radical scavenging rate of flavonoids were stronger than that of vitamin C,while the reducing power and superoxide anion free radical scavenging rate were weaker than vitamin C,and in a certain concentration range,the antioxidant activity of flavonoids increased with its concentration.Flavonoid exhibited a certain bacteriostatic effects on staphylococcus aureus and bacillus subtilis,which had the stronger antibacterial effect on staphylococcus aureus with the maximum inhibitory ring diameter 18.80 mm,and the minimum inhibitory concentration of both staphylococcus aureus and bacillus subtilis was 7 mg/mL.In short,flavonoids'antioxidant and antibacterial activities could provide support for the development of flavonoids from Liriope spicata.
作者
申梦娜
陈哲
杨润
李佳佳
石桂芳
宋凯
吕虎晋
余海忠
王海燕
SHEN Meng-na;CHEN Zhe;YANG Run;LI Jia-jia;SHI Gui-fang;SONG Kai;LV Hu-jin;YU Hai-zhong;WANG Hai-yan(Northwest Hubei Research Institute of Traditional Fermented Food,College of Food Science and Technology&Chemical Engineering,Hubei University of Arts and Science,Xiangyang 441053,Hubei,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第3期19-23,122,共6页
Food Research and Development
基金
2018年度湖北文理学院校级大学生创新创业训练项目（201810519024）
湖北省普通本科高校“荆楚卓越人才”协同育人计划项目（201657）
关键词
襄麦冬
黄酮
提取
抗氧化活性
抑菌活性
Liriope spicata
flavonoids
extraction
antioxidant activity
antibacterial activity
