几种野菜中黄酮的提取及抑菌作用研究  

Extraction and Antibacterial Properties of Flavonoids from Wild Herbs

作　　者：丁存宝[1] 李桂秋[2] 刘海燕 贾长虹[1] 张学祥[1] 常立新[1] 

机构地区：[1]河北联合大学生命科学学院,唐山063009 [2]河北联合大学化学工程学院,唐山063009 [3]遵化市西郊医院,遵化064200

出　　处：《食品工业》2012年第10期117-119,共3页The Food Industry

基　　金：河北联合大学博士启动基金项目;河北省科技厅项目(07220701D-5)

摘　　要：黄酮类化合物是广泛存在于自然界中的多酚类植物次级代谢产物,具有许多潜在的药用价值和生物活性,其中抑菌活性是研究热点之一。以枯草芽孢杆菌(Bacillus subtilis)、大肠杆菌(Escherichia coli)、伤寒杆菌(Salmonella typhi)和青霉菌(Penicillium glaucum)、酿酒酵母(Accharomyces)为供试菌研究了几种野菜中黄酮提取物的抑菌作用。首先从芹叶铁线莲和胡枝子中分离提取黄酮提取液,用二倍稀释法制成不同浓度的黄酮溶液。再采取圆滤纸片法进行抑菌试验,测量出不同菌种和不同黄酮浓度下的抑菌圈直径。从试验结果得出野菜黄酮对供试菌的抑菌效果依次为:大肠杆菌>枯草杆菌>伤寒杆菌>酿酒酵母>青霉菌。结果表明抑菌活性与对应提取物中总黄酮有关,其含量直接影响抑菌效果。胡枝子的MIC是332.6μL/mL,芹叶铁线莲的MIC在441.5μL/mL。芹叶铁线莲的黄酮提取物的抑菌效果要优于胡枝子。Flavonoid compound extensively existed to a second-class metabolism outcome of the polyphenol in plant had a lot of potential medicinal value. Antibacterial activity of flavonoid was the hot spots of study. The antibacterial activity of flavonoid from several wild herbs was tested by using the bacteria Bacillus subtilis, Escherichia coli, Salmonella typhi, fungi Penicillium, Saccharomyces cerevisiae as the tested strains. All the samples collected to isolate flavonoids from Lespedeza and Clematis Aethusifolia. The flavonoid extracts were diluted with double dilution method. Antibacterial activity of flavonoid was measured by taking inhibition zone method. The results showed that the antibacterial activity of flavonoid from several wild herbs： Escherichia coli〉Bacillus subtilis〉Salmonella typhi 〉Accharomyces〉Penicillium glaucum. The antibacterial activity was correspondent with the extract flavonoid＇s concentration. The MIC of Lespedeza and Clematis were 332.6μL/mL and 441.5 μL/mL, respectively. The antibacterial activity of flavonoids from Clematis was superior to Lespedeza.

关 键 词：黄酮 抑菌作用 芹叶铁线莲 胡枝子 

分 类 号：TQ461[化学工程—制药化工]