榴莲果皮中黄酮的抗氧化及抗菌活性  

Antioxidant and Antimicrobial Activities of Flavonoids Extracted from Durian Peel

作　　者：洪军[1] 胡建业[1] 张侠[1] 马肖梦 韩莎[1] 

机构地区：[1]河南城建学院生命科学与工程学院,河南平顶山467036

出　　处：《贵州农业科学》2014年第6期41-43,共3页Guizhou Agricultural Sciences

基　　金：河南城建学院博士启动基金

摘　　要：为开发利用榴莲废弃物，采用水杨酸法和 ABTS 法探讨了榴莲果皮中总黄酮对· OH 和ABTS 自由基的抗氧化活性，并通过琼脂平板扩散法测定了黄酮类物质对4种细菌的抗菌活性。结果表明：与 VC 相比，榴莲皮提取的黄酮类物质在质量浓度为0．2-1．0 mg／mL 时，对·OH 和 ABTS 自由基具有较强的清除能力，且在浓度为1．0 mg／mL 时，对·OH 和 ABTS 自由基的清除率分别为25．7％和99．4％；其抑菌活性在榴莲果皮黄酮浓度1．25-10 mg／mL 时对不同细菌的抑菌活性具有一定的差异，金黄色葡萄球菌和绿脓杆菌在其浓度≥1．25 mg／mL 和≥5 mg／mL 时受到明显地抑制，但对大肠杆菌和巨大芽孢杆菌在浓度1．25-10 mg／mL 时无抑菌作用。To develop and utilize durian peels,the scavenging activities of flavonoids extracted from durian peel on · OH and ABTS radicals were detected by salicylic acid and ABTS methods. its antimicrobial activities of flavonoids on four kinds of bacteria were investigated by agar plate diffusion. The results showed that flavonoids from durian peel excelled in scavenging activities on ABTS and ·OH radicals at 0.2-1.0 mg/mL concentrations compared with VC .The flavonoids scavenging abilities on · OH and ABTS＋ were 25.7% and 99.4% at 1.0 mg/mL concentration,respectively.Meanwhile,the antibacterial activities assay indicated that flavonoids had different inhibitory effect on different bacteria at 1.25-10 mg/mL concentration. The flavonoids from durian peel had obvious inhibitory effect on Staphylococcus aureus at ≥ 1.25 mg/mL concentration and Pseudomonas aeruginosa at ≥ 5 mg/mL concentration,but they had no effect on Escherichia coli and Bacillus megaterium at 1.25 - 10 mg/mL concentration.

关 键 词：榴莲果皮 黄酮 抗氧化能力 抗菌活性 

分 类 号：TS202[轻工技术与工程—食品科学]