沙葱不同部位提取物总黄酮含量及其体外抗氧化、抗菌活性研究  

Effect of the different parts of Allium Mongolicum Regel extraction's total flavonoids content and antioxidant,antibacterial effects in vitro

作　　者：萨茹丽[1] 木其尔[1] 王翠芳[1] 包玲玲[1] 敖长金[1] 

机构地区：[1]内蒙古农业大学动物科学学院,内蒙古呼和浩特010018

出　　处：《食品工业科技》2014年第22期124-127,134,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金(31260558)

摘　　要：以沙葱花、叶、秆提取物为对象,研究沙葱不同部位提取物中总黄酮含量、还原能力、清除DPPH自由基能力、体外清除羟基自由基能力以及体外对大肠埃希氏菌、金黄色葡萄球菌、绿脓杆菌和沙门氏菌的抑菌作用。结果表明:沙葱不同部位提取物总黄酮含量最高的为沙葱叶提取物,且各提取物均有一定的体外抗氧化与抗菌作用,其中沙葱叶提取物体外抗氧化及抗菌活性较好,对DPPH自由基的清除率可达52.2%、对羟基自由基的清除率可达84.4%。The antioxidant effects and antibacterial effects of extraction from different parts of Allium Mongolicum Regel were studied. The total reducing capacity,the scavenging abilities on DPPH radicals,hydroxyl radicals and antibacterial activity were studied. The results showed that extraction of allium mongolicum regel leaves had the significant scavenging effects on DPPH radicals and hydroxyl radicals,inhibition ratio was 52.2% and84.4%, extraction from allium mongolicum regel leaves had the significant antibacterial effect to Salmonella typhoid.

关 键 词：沙葱提取物 总黄酮含量 体外抗氧化活性 体外抗菌活性 

分 类 号：S816.11[农业科学—饲料科学]