洋葱多酚抗氧化和抑菌活性研究  

Study on Antioxidation and Bacteriostasis Activities of Onion Polyphenol

作　　者：武宇芳[1] 袁一柯 朱旭辉[1] 赵二劳[1] 

机构地区：[1]忻州师范学院生物科学系,忻州034000

出　　处：《食品工业》2013年第12期134-136,共3页The Food Industry

基　　金：忻州师范学院青年基金项目(2012-3);山西省高等学校大学生创新创业训练项目(2013);忻州师范学院大学生科技创新项目(2012)

摘　　要：采用Folin-Ciocalteu法测定了洋葱微波辅助提取物中多酚含量,研究了洋葱多酚对DPPH的清除率,同时通过测定抑菌圈大小研究了其对大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌的抑菌效果。结果表明:洋葱中多酚含量为21.09 mg/g,洋葱多酚对DPPH有较强的清除能力,其对DPPH的半清除率(IC50)为25.59μg/mL。洋葱多酚对大肠杆菌、金黄色葡萄球菌和枯草芽孢杆菌均有较好的抑制作用。洋葱多酚具有较强的抗氧化和抑菌活性。The quantity of extracted onion polyphenol was analyzed by Folin-Ciocalteu colorimetry. And its quality has been appraised by investigating the DPPH clearing rate and bacteriostatic effect on Escherichia coli, staphylococcus aureus and bacillus subtilis. The results indicated that the content ofpolyphenol extracted from onion was 21.09 mg/g, and the IC50 of DPPH eliminating was 25.59 μg/mL. The Polyphenol exWaction performed good bacteriostatic actions ofEscherichia coli, Staphylococcus aureus and Bacillus.subtilis. Onion polyphenol possessed great antioxidation and bacteriostasis activities.

关 键 词：洋葱 多酚 抗氧化性 抑菌性 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]