酸枣果三萜皂苷抑菌和抗氧化活性的研究  

Study on antimicrobial and antioxidant activities of triterpenoid saponins in sour jujube fruits

作　　者：孙延芳[1] 梁宗锁[2] 刘政[1] 黄静[1] 闫晗[1] 

机构地区：[1]辽宁工程技术大学理学院,辽宁阜新123000 [2]西北农林科技大学生命学院,陕西杨凌712100

出　　处：《食品工业科技》2012年第6期139-142,共4页Science and Technology of Food Industry

基　　金：中国科学院知识创新项目(KZCX2-XB2-05-01);国家"十一五"科技支撑计划资助项目(2008BAD98B08)

摘　　要：对纯化的酸枣果三萜皂苷进行抑菌和抗氧化活性研究。结果表明,三萜皂苷具有广谱抗菌效果,对实验所用的致病菌有较强的抑制和灭活作用。对金黄色葡萄球菌、乙型溶血性链球菌和炭疽杆菌的MIC可达0.078mg/mL。MBC值范围为0.180～0.712mg/mL,尤其对绿脓假单胞菌和白色假丝酵母菌显示明显的抑制作用。通过清除DPPH自由基、铁还原抗氧化能力法、降低能量、硫代巴比妥酸法和抑制β-胡萝卜素漂白等体外抗氧化反应来研究其抗氧化性能,并以人工合成的抗氧化剂BHT作对照,结果表明三萜皂苷具有显著的抗氧化效应。因此,酸枣果可作为食品、化妆品和药品行业的天然原料来源。The pharmacological potentials of triterpenoid saponins（TS）from sour jujube fruits were evaluated in vitro antimicrobial and antioxidant activities. In the case of antimicrobial activity, the results possessed broad and remarkable antimicrobial activity against the microorganisms tested containing 8 bacteria, the minimal inhibitory concentration（MIC） value for bacteria was O.078mg/mL and the minimal bactericidal concentration （MBC）was ranged from O.]80mg/mL to O.？12mg/mL. Antioxidant activities was employed by in vitro test systems namely DPPH radical scavenging activity, ferric reducing antioxidant power （ FRAP）, reducing power, inhibition of lipid peroxidation,and bleaching ability of ~ -carotene in linoleic acid system.The results were found to be significant and similar antioxidant activities pattern with synthetic antioxidant BHT,which all might justify triterpenoid saponins in sour jujube fruits can be used as a natural additive in food,cosmetic and pharmaceutical industries.

关 键 词：酸枣 三萜皂苷 抑菌活性 抗氧化活性 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]