油茶总皂甙抑菌活性及清除活性氧能力初步研究  

Antimicrobial action and scavenging reactive oxygen species of teasaponin

作　　者：唐红枫[1] 孙茜[2] 张雨婷[1] 戴立华[1] 程时劲[1] 

机构地区：[1]武汉东湖学院生命科学与化学学院,湖北武汉430212 [2]湖北省疾病预防控制中心,湖北武汉430079

出　　处：《粮食与油脂》2011年第10期6-8,共3页Cereals & Oils

基　　金：国家科技部国家科技支撑计划(2006BAJ02A10)

摘　　要：用溶剂法提取油茶饼中油茶总皂甙,经柱层析制备标准品标定有效成分含量为82.5%。以油茶皂甙为材料对枯草杆菌、大肠杆菌、金黄色葡萄球菌进行抑菌试验,结果表明均有抑制作用;其中对枯草杆菌和金黄色葡萄球菌抑制作用较强,20%浓度对三种细菌均具有致死作用,抑菌圈直径大小与油茶总皂甙浓度呈正相关;且初步测定油茶总皂甙清除活性氧能力强于维生素C。An antibacterial experiment was carried out with teasaponin extracted from the residual tea cakes. It was indicated that the teasaponin had a remarkably restraining effect on Escberichia coil Staphylococcus aureus, Bacillus subtilis. 20% of teasaponin of three kinds of bacteria are lethal effect. The antibacterial circle diameter size and the concentration of teasaponins were positively correlated. The teasaponin effect of scavenging reactive oxygen species is better than Vitamin C.

关 键 词：油茶皂甙 抑菌圈 活性氧 

分 类 号：TQ645.99[化学工程—精细化工]