山核桃壳棕色素的生物活性及其红外光谱分析  

Antioxidant and Antimicrobial Activities and Infrared Spectroscopic Analysis of Brown Pigment from Hickory Shell

作　　者：陈晓[1] 叶明[1] 陈炜[1] 杨柳[1] 方勇 詹权胜 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009 [2]安徽詹氏食品有限公司,安徽宁国242300

出　　处：《食品科学》2011年第5期115-118,共4页Food Science

基　　金：安徽省科技攻关计划重大项目(09010301022)

摘　　要：用体积分数95%乙醇提取山核桃壳棕色素,经AB-8大孔树脂纯化后,对其生物活性及红外光谱进行研究。结果表明:质量浓度为3.0g/L时,山核桃壳棕色素的总抗氧化能力相当于126.65mmol/Lα-生育酚;棕色素还原能力的EC50值(吸光度为0.5时的质量浓度)为0.286g/L;质量浓度为1.0g/L时,棕色素对.OH的清除率达到60.84%。抑菌实验表明:山核桃壳棕色素对酿酒酵母(Saccharomyces cerevisiae)、金黄色葡萄球菌(Staphylococcusaureus)、枯草芽孢杆菌(Bacillus subtilis)、大肠杆菌(Escherichia coli)、黑曲霉(Aspergillus niger)均有抑制作用,最低抑菌浓度分别为0.125、0.25、0.25、1.0、0.5g/L。红外光谱分析结果表明:该棕色素含有苯环和酚羟基结构。Brown pigment extracted from hickory shell with 95% alcohol and purified on AB-8 macroporous resin column was subjected to evaluation of antioxidant and antimicrobial activities and infrared spectroscopic analysis.The results showed that the total antioxidant capacity of the brown pigment at a concentration of 3.0 g/L was equivalent to 126.65 mmol/L α-tocopherol.The EC50 value（the effective concentration at which the absorbance was 0.5） of reducing power for the pigment was 0.286 g/L.The scavenging rate against hydroxyl free radicals reached 60.84 % at 1.0 g/L.The MIC（minimum inhibitory concentration） values of antibacterial effects on Saccharomyces cerevisiae,Staphylococcus aureus,Bacillus subtilis,Escherichia coli and Aspergillus niger were 0.125,0.25,0.25,1.0 g/L and 0.5 g/L,respectively.IR spectral analysis revealed the presence of benzene ring and phenolic hydroxyl in the pigment.

关 键 词：山核桃壳 棕色素 生物活性 最低抑菌浓度 

分 类 号：TS264.4[轻工技术与工程—发酵工程]