辛辣组分对高良姜提取物抗菌活性的影响  

The Influence of the Pungent Components in Extracts of Alpinia officinarum Hance on the Antibacterial Activities

作　　者：邓亦峰[1] 冯丽娜[1] 罗辉[1] 

机构地区：[1]广东医学院广东省天然药物研究与开发重点实验室,广东湛江524023

出　　处：《食品研究与开发》2013年第4期4-7,共4页Food Research and Development

基　　金：广东省建设中医药强省科研基金资助项目(NO.20112143)

摘　　要：采用减压硅胶柱层析(VLC)法分离提取出高良姜中的辛辣组分,对分离前后各部分的抗菌作用进行评价和比较,探讨辛辣组分的分离对高良姜抗菌活性的影响。结果表明,高良姜提取物中辣味成分得到较好的分离,经薄层色谱(TLC)和高效液相色谱分析,分离出的辣味成分主要为二苯基庚烷A;以抑菌圈直径、最低抑菌浓度(MIC)和最低杀菌浓度(MBC)评价提取分离前后各部位的抗菌活性,辛辣组分非高良姜提取物抗菌活性的主要成分。该项研究为高良姜依其辣味风味和抗菌药效分别开发、综合利用提供了科学依据。To evaluate the influence of the pungent component in extracts of Alpinia officinarum hance on the antibacterial activities, the pungent components of the extracts was separated by vacuum liquid chromatography （VLC）. The antibacterial activities of each part before and after separation was evaluated by diameter of antibacterial circle, minimum inhibitory concentration （MIC）and the minimum bactericidal concentration （MBC）. The results showed that the pungent ingredients got better separation estimated by TLC and HPLC, and the main component of the pungent ingredients is diaryl-heptanoid A, the pungent ingredients was the minor role in the antibacterial activities of the extract of A lpinia officinarum Hance. The research provided a scientific basis for the comprehensive utilization of A Ipinia officinarum Hance developed as flavor spice and antimicrobial drug respectively.

关 键 词：高良姜 辣味成分 抗菌活性 减压硅胶柱层析 

分 类 号：TQ461[化学工程—制药化工]