红葱头精油体外抗氧化及抑菌效果研究  

Studies on Anti-oxidative in Vitro and Anti-microbico Effect of Allium cepa var. proliferum

作　　者：刘艳灿 袁杨[1] 翁艾慧 崔燕玲[1] 邵灼荣 孔令会 曾庆祝[1] Liu Yancan;Yuan Yang;Weng Aihui;Cui Yanling;Shao Zhuorong;Kong Linghui;Zeng Qingzhu(School of Chemistry and Chemical Engineering,Guangzhou University,Guangzhou 510006;Guangdong H-bio Biotech Co.,Ltd,Guangzhou 510006)

机构地区：[1]广州大学化学化工学院,广州510006 [2]广东汇香源生物科技股份有限公司,广州510006

出　　处：《中国食品学报》2018年第11期246-252,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：广东省科技计划项目(2014A010107029);广州市科技计划项目(201604020089);广州市黄埔区科技计划项目(201516/20150000644)

摘　　要：为了研究岭南特色辛香蔬菜——红葱头精油的功能活性,采用体外抗氧化性及抑菌效果为功能性指标进行评价。结果表明,红葱头精油具有较强的抗氧化能力,其清除羟基自由基·OH能力在90%以上,清除DPPH自由基能力达70%,对超氧阴离子自由基O2·-的清除能力和抗脂质过氧化在50%以上;通过建立各抗氧化条件的回归直线方程,得出红葱头精油清除DPPH、羟基自由基·OH、超氧阴离子自由基O2·-、抗脂质过氧化的IC50分别为1.18,0.86,2.19,2.04 mg/mL。体外抑菌试验表明,红葱头精油对大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌、青霉菌具有一定的抑菌作用,其中对青霉菌抑菌效果最好。采用扫描电子显微镜及透射电子显微镜观察试验菌被抑制前、后的结构变化可知,红葱头精油破坏了试验菌的细胞结构,影响其正常生长,因而产生抑菌作用。The antioxidant activity in vitro and antibacterial effect of essential oils extracted from Allium ursinum, a kind of Lingnan spicy vegetable were investigated. The results showed that essential oils from Allium ursinum had certain antioxidant capacity, its scavenging efficiency of free radical as ·OH, DPPH, O2^·- and of anti-lipid peroxidation approximately up to 90%, 70%, 50% and 50%. Besides, the regression line equation was established for each anti-oxidation conditions to calculate the IC50 of scavenging DPPH, ·OH, O2^·- and anti-lipid peroxidation, whose value was 1.18 mg/m L, 0.86 mg/mL, 2.19 mg/mL and 2.04 mg/mL respectively. Testing antibacterial activity in vitro of essential oils above on Escherichia coli, Staphylococcus aureus, Bacillus subtilis and Penicillium convinced its antibacterial capacity, while the antibacterial effect on Penicillium was the best. Scanning Electronic Microscopy(SEM) and Transmission Electron Microscope(TEM) were used to observe the structural changes of tested bacteria, showing that essential oils from Allium ursinum destroyed the cell structure of bacteria to affect their normal growth, thus creating antibacterial effect.

关 键 词：红葱头 精油 抗氧化性 抑菌效果 扫描电子显微镜(SEM) 

分 类 号：TS202.3[轻工技术与工程—食品科学]