柠檬苦素的抗氧化与抑菌效果研究  

Study on Antioxidant and Antibacterial Activities of Limonins

作　　者：章斌 侯小桢 邓其海 丁心 陈晓芸 秦轶 张海鑫 

机构地区：[1]韩山师范学院食品工程与生物科技学院,广东潮州521041 [2]广东中兴绿丰发展有限公司,广东河源517000

出　　处：《食品研究与开发》2017年第22期1-5,共5页Food Research and Development

基　　金：国家星火计划项目(2015GA780044);广东省"扬帆计划"引进创新创业团队专项资助(2015YT02H049);广东省科技计划项目(2012A020603008);广东省教育部产学研结合项目(2012B091000074);广东普通高校工程技术开发中心项目"粤东食品加工与安全控制工程技术开发中心"(GCZX-A1415);潮州市重点农业科技项目(201605)

摘　　要：采用有机溶剂法提取尤力克柠檬果皮和果籽中的柠檬苦素并测定其含量,并对其抗氧化与抑菌活性进行研究。试验结果表明:柠檬籽较柠檬皮含更多苦素类化合物,且籽提取液中所含柠檬苦素的浓度为2.766 4×10-1 mg/m L;柠檬皮提苦素物和柠檬籽提苦素物对DPPH自由基的清除作用不明显,试验条件下的抑制率最高仅为14.58%,远低于同浓度特丁基对苯二酚(tert-Butylhydroquinone,TBHQ);2 mg/m L用量的提取液对猪油贮藏期有一定延缓效果。抑菌活性试验结果表明从柠檬皮和柠檬籽中提取的苦素物质对大肠杆菌、根霉、枯草芽胞杆菌和金黄色葡萄球菌均有一定的抑菌作用,两者均对枯草芽胞杆菌的抑菌效果最好,且皮提苦素物和籽提苦素物对枯草芽胞杆菌的最低抑菌浓度(minimum inhibitory concentration,MIC)和最小杀菌浓度(minimum bactericidal concentration,MBC)分别均为0.5 mg/m L和0.75 mg/m L。Limonins from Eureka lemon peel and lemon seed was extracted by organic solvent method and its content was determined, meanwhile, antioxidant and antibacterial activities of limonins in vitro were explored in this paper. Results showed that lemon seeds contain more limonins than lemon peel, the concentratin of the citrate contained in lemon seeds reached 2.766 4× 10-1 mg/mL; limonoids from lemon peel and seeds had no sig-nificant scavenging effects on DPPH free radical, the highest clearance rate under experimental conditions reached only 14.58 % , far lower than that of the same concentration of TBHQ. Meanwhile, limonins extracted from lemon peel and lemon seeds had a certain delaying effect on storage period of lard under dosage of2 mg/ mL. Antibacterial activity test results indicated that Limonins extracted from lemon peel and lemon seed exhibited certain antibacterial effects on Escherichia coli, Rhizopus, Bacillus subtilis and Staphylococcus aureus and both showed a best efficiency for Bacillus subtilis with MIC and MBC were 0.5 mg/mL and 0.75 mg/mL respectively.

关 键 词：柠檬 柠檬苦素 抗氧化 抑菌 

分 类 号：TS209[轻工技术与工程—食品科学]