洋葱皮中粗多糖的体外抗氧化及抗菌作用效果研究  

Study on Vitro Anti-oxidative and Anti-microbico of Onion Polysaccharide

作　　者：杨建刚[1] 陈相艳[1] 王世清[2] 弓志青[1] 程安玮[1] 王文亮[1] 

机构地区：[1]山东省农业科学院农产品研究所,济南250100 [2]青岛农业大学食品科学与工程学院,青岛266109

出　　处：《食品工业》2015年第5期182-185,共4页The Food Industry

基　　金：公益性行业(农业)科研专项经费项目“蔬菜副产物综合利用技术研究与示范”(编号:201303079)

摘　　要：为探究洋葱皮中多糖的体外抗氧化及抗菌作用,试验对洋葱皮中多糖的体外抗氧化及抗菌作用效果进行了研究。试验结果表明,洋葱粗多糖具有一定的体外抗氧化能力,在洋葱粗多糖的质量浓度达到2 mg/m L时,对羟基自由基和DPPH自由基的清除能力均达到90%,对超氧阴离子自由基的清除能力达到30%,因此洋葱粗多糖对DPPH自由基、超氧阴离子自由基和羟基自由基都具有较好的清除能力;洋葱粗多糖对大肠杆菌,金黄色葡萄球菌以及枯草芽孢杆菌具有一定的抑制作用,在洋葱粗多糖的质量浓度达到0.08 mg/m L时,其抑菌圈直径均在10 mm以上,且抑菌效果随洋葱粗多糖浓度的升高逐渐增强。The effect of onions polysaccharide in vitro antioxidant and antibacterial was studied. The results show that the onions polysaccharide with some capacity in vitro antioxidant when the concentration of onion polysaccharides reached 2 mg/mL, the scavenging capacity of hydroxyl radicals and DPPH radical reached 90% and the supemxide anion radical scavenging can reached 30%. So the onions polysaccharide has some capacity with DPPH radical, superoxide anion and hydroxyl radical. Onions polysaccharide has certain suppression for Escherichia coli, Staphylococcus aureus and Bacillus subtilis, when the concentration of onion polysacct^ides reached 0.08 mg/mL, the antibacterial diameter all reached 10 mm, and the inhibitory effect will gradual increase with the concentration increased ofpolysaccharide.

关 键 词：洋葱多糖 体外抗氧化 抗菌 

分 类 号：TQ281[化学工程—有机化工]