山茱萸抑菌活性成分提取分离与检测  

Studies on extraction and isolation of bacteriostatic active composition from Fructus Corui

作　　者：赵淑艳[1] 呼世斌[1] 吴焕利[2] 唐艳[1] 刘娟[1] 

机构地区：[1]西北农林科技大学理学院 [2]西北农林科技大学资源环境学院,陕西杨凌712100

出　　处：《西北农林科技大学学报（自然科学版）》2007年第6期223-226,231,共5页Journal of Northwest A&F University(Natural Science Edition)

摘　　要：为了确定山茱萸的抑菌活性成分,以几种常见的食品微生物为供试菌种,采用生物活性追踪法对山茱萸抑菌活性成分进行了初步分离与鉴定。结果表明,山茱萸体积分数70%乙醇粗提液和乙酸乙酯萃取物对供试细菌、霉菌均有较好的抑菌活性,对酵母菌的抑菌活性不明显;利用大孔吸附树脂柱层析和薄层层析对抑菌活性较强的乙酸乙酯组分进一步分离,得到2个活性组分,经化学定性检识,初步判定山茱萸抑菌活性成分为酚酸类化合物。To study the antibacterial activity of extracts from Fructus Corui,antimicrbial activities of Fructus Corui extracts with ethanol against food spoilage were tested in this paper. Its functional compositions were preliminarily identified. The result showed that the ethyl acetate extract of Fructus Corui extracted by 70% ethanol showed stronger antifungal activities against bacteria and mold, but insidiously against yeast.two fractions were researched after separation by macroporous adsorption resin and silica-gel thin layer chromatograph,and the chemically identified results showed that the bacteriostatic active eluates were composed of phenolic acid.

关 键 词：山茱萸 抑菌活性 分离检测 有效成分 食品防腐剂 

分 类 号：R284.2[医药卫生—中药学]