南瓜籽植物甾醇的抗氧化性及抑菌性研究  

Antioxidant Activity and Antibacterial Effect of Phytosterol from Pumpkin Seeds

作　　者：徐雅琴[1] 庞丽萍[1] 齐会娟[1] 杨昱[1] 杨玉玲[1] 

机构地区：[1]东北农业大学,黑龙江哈尔滨150030

出　　处：《农产品加工（下）》2012年第5期14-16,26,共4页Farm Products Processing

基　　金：黑龙江省教育厅科学技术研究项目(11551066)

摘　　要：以南瓜籽为试材,测定了南瓜籽植物甾醇对自由基(DPPH.和OH.)的清除作用、对猪油氧化的抑制作用及抑菌活性。结果表明,南瓜籽植物甾醇可有效清除自由基,且对自由基的清除效果随浓度的增大而增强。质量浓度为3 mg/mL时,对DPPH.清除率为46.2%,IC50=3.715 mg/mL;对OH.清除率可达72.6%,IC50=1.560 mg/mL。对猪油的氧化具有一定的抑制作用,而且与柠檬酸、VC和VE有协同抗氧化作用,其中与VE的协同增效效果最好。对金黄色葡萄球菌、枯草芽孢杆菌、大肠杆菌和沙门氏菌均有很好的抑制作用,当质量浓度达到3.0 mg/mL时可以完全抑制供试菌的生长。Antioxidant activity of phytosterols in pumpkin seeds with scavenging capacities of DPPH radical and OH radical, inhibition of lard oxidation,as well as antibacterial activity are assessed.The results show the phytosterols can effectively eliminate DPPH· and OH·.And its scavenging effect is raised along with the concentration increasing.The clearance rate to DPPHo is 46.2% and OH· up to 72.6% when the concentration is 3 mg/mL.Besides,IC 50 are 3.715 and 1.560 mg/mL, respectively.The phytosterols exhibit a certain antioxidative activities on lard,furthermore,possess synergistic antioxidant activity with citric acid,VC and VE and synergistic effect of VE is best.The bacteriostatic experiment indicates that phytosterols in pumpkin seed has strong inhibitory effects against Escherichia coli.,Bacillus subtilis,Staphylococcus aureus and Sulmonella,and the growth of bacteria with the concentration of 3.0 mg/mL can be completely inhibited.

关 键 词：南瓜籽 植物甾醇 抗氧化性 抑菌性 

分 类 号：S642.1[农业科学—蔬菜学]