荷叶乙醇提取物的抗氧化与抑菌作用研究  

Studies on Antioxidative and Antimicrobial Activities of Ethanolic Extract from Lotus Leaf

作　　者：张赟彬[1] 李彩侠[2] 

机构地区：[1]上海应用技术学院食品系 [2]上海理工大学食品研究所,上海200039

出　　处：《食品与发酵工业》2005年第10期21-24,共4页Food and Fermentation Industries

基　　金：上海市自然科学基金项目(032R14069);教育部留学回国人员科研启动基金项目

摘　　要：以荷叶乙醇提取物为材料,研究其抗氧化性和抑菌作用。结果表明,荷叶乙醇提取物的主要功能成分为黄酮类化合物,具有显著的抗氧化性,浓度为1.25mg/L时即可达到过氧化氢自由基的半数清除率;还原能力与芦丁相当;在抑制猪油自氧化作用方面,0.04%荷叶乙醇提取物与0.02%抗坏血酸基本一致。荷叶乙醇提取物的抑菌作用表现为:对酵母菌及红酵母的抑菌效果显著,对青霉菌及黑曲霉的抑菌效果稍次;最低杀菌浓度和最低抑菌浓度均在20～2000mg/L之间。The antioxidative and antimicrobial activities of ethanolie extract from lotus leaf were studied. Resuits showed that the biologically active compounds in ethanolie extract of lotus leaf were mainly flavonoids and had remarkable antioxidative activity. 1.25 mg/L of ethanolic extract scavenged half of HzOa free radical; its reduction activity was similar to rutin; antioxidative activity of lard of 0.04 % ethanolic extract was equal to 0.02 % ascorhic acid. The extraction of lotus leaf had remarkable antimicrobial activities. Saccharomyces and Rhodotorula were strongly inhibited while Penicillium and Spergillus niger were restrained slightly. The MIC and MBC were both in the rang of 20--2000 mg/L.

关 键 词：荷叶 乙醇提取物 抗氧化性 抗菌作用 

分 类 号：O621.25[理学—有机化学]