酢浆草提取物抑菌活性的研究及有机酸组分的分析  

Study on antimicrobial effects of oxalis corniculata extracts and its organic acids analysis by HPLC

作　　者：赵建芬[1] 卢维聪 关萍萍[1] 

机构地区：[1]肇庆学院化学化工学院,肇庆526061

出　　处：《中国食品添加剂》2017年第2期93-98,共6页China Food Additives

摘　　要：研究酢浆草乙醇提取物和水提取物对4种细菌和1种霉菌的抑制作用,并通过HPLC法对酢浆草乙醇提取物有机酸组分进行分析。结果表明:酢浆草乙醇提取物总体抑菌效果优于水提取物,其中对沙门氏菌和大肠杆菌的抑制作用最强,MIC均为0.63μL/m L,其次是金黄色葡萄球菌,其MIC为1.25μL/m L,对枯草芽孢杆菌和毛霉均不表现抑制作用;酢浆草乙醇提取物中含有草酸、酒石酸和苹果酸,它们的含量分别为1.991mg/g、2.945mg/g和2.870mg/g。Antimicrobial effects of ethanol and water extract of Oxalis corniculata on four bacteria and one mold was studied, and three organic acids in ethanol extract were analyzed by HPLC. The results showed that overall antimicrobial effects of ethanol extract was better than water extract - ethanol extract had stronger antimicrobial effects against Salmonella and Escherichia coli with their MIC of 0.63 μL/mL, a relatively stronger antimicrobial effect against Staphylococcus aureus with its MIC of 1.25 μL/mL. However, it has no antimicrobial effect on Bacillus subtilis and Mucor. Three organic acids in ethanol extract are oxalic acid, tartaric acid and malic acid, and their content of 1.991 mg/g, 2.945 mg/g and 2.870 mg/g, respectively. Key words： oxalis corniculata extracts antimicrobial activity organic acids HPLC

关 键 词：酢浆草 提取物 抑菌活性 有机酸 HPLC 

分 类 号：TS202.3[轻工技术与工程—食品科学]