碱蓬黄酮提取物的体外抗氧化及抑菌性研究  

Antioxidation and antibacterial property of flavonoids compounds extracted from Suaeda

作　　者：赵学思[1] 师仁丽 李岩[2] 于文龙[2] 王向红[2] 

机构地区：[1]沧州职业技术学院,河北沧州061000 [2]河北农业大学食品科技学院,河北保定071001

出　　处：《食品工业科技》2016年第13期63-66,71,共5页Science and Technology of Food Industry

基　　金：河北省科技支撑项目(12277117D);国家海洋公益性行业科研专项(201205031)

摘　　要：本研究对不同生长时期的盐地碱蓬中黄酮类化合物进行提取,并对其抗氧化性和抑菌性进行研究。实验采用超声波法提取黄酮类化合物,采用4种不同的方法(还原力,抗脂质过氧化能力,DPPH·,·OH)评价碱蓬黄酮提取物的抗氧化活性,采用牛津杯法测定其抑菌活性。结果表明:展叶期,发芽期,花期的黄酮得率分别为0.728%,0.518%,1.461%。不同生长时期的碱蓬黄酮具有不同的还原能力、清除DPPH·和·OH的活性。不同生长时期内的碱蓬总黄酮提取物对大肠杆菌和金黄色葡萄球菌均具有较强的抑制作用,在花期的总黄酮提取物对大肠杆菌和金黄色葡萄球菌的抑制作用最佳,抑菌圈直径分别为19.54 mm和29.46 mm。说明花期的碱蓬总黄酮提取物最适宜作为一种天然的抗氧化剂和抑菌剂而广泛利用。In this study,the flavonoid compounds in different growth periods of Suaeda salsa were extracted, and their antioxidant and antimicrobial were studied.Ultrasonic method was used to extract flavonoids. Four methods （reducing power, resisting lipid peroxidation, eliminating DPPH., ~ OH） were used to evaluate the antioxidant activity of flavonoids extracted from Suaeda salsa.The antibacterial activity was evaluated by Oxford cup method. The results demonstrated that the content of the obtained total fiavonoids from Leaf expansion, Germination and Florescence was determined to be 0.728%, 0.518%, and 1.461%, respectively.Different growth periods of the alkaline flavonoids had different reduction ability,and activity of removing DPPH. and ·OH. The flavonoids of Suaeda in different growth period had a certain of bacteriostatic effect to Escherichia coil, Staphylococcus aureus but that of in florescence expansion inhibition capability（ 19.54 mm,29.46 mm）was the strongest. It indicated that the flavonoids extracted from Suaeda can be used as a natural antioxidant and antibacterial agent extensively.

关 键 词：碱蓬 黄酮类化合物 抗氧化性 抑菌性 

分 类 号：TS201.2[轻工技术与工程—食品科学]