紫甘蓝多酚的体外抗氧化能力及抑菌作用  

Antioxidant and antimicrobial activities of the polyphenol from purple cabbage

作　　者：刘静 李湘利[1] 梁宝东[1] 李奥迪 

机构地区：[1]济宁学院生命科学与工程系,山东曲阜273155

出　　处：《食品工业科技》2017年第23期49-52,57,共5页Science and Technology of Food Industry

基　　金：济宁学院青年科研基金项目(2015QNKJ04)

摘　　要：对紫甘蓝多酚的体外抗氧化及抑菌特性进行研究。采用浸提法提取紫甘蓝多酚,研究紫甘蓝多酚对DPPH·、·OH、O_2^-·、H_2O_2、油脂的抗氧化效果及对微生物生长的抑制作用。结果表明,紫甘蓝多酚有良好的抗氧化性,对DPPH·、·OH、O_2^-·、H_2O_2均有一定的清除效果,但均低于V_C的清除效果。紫甘蓝多酚对芝麻油和猪油有一定的抗氧化效果,在油脂氧化后期,其抗氧化效果低于V_C和V_E。紫甘蓝多酚对枯草杆菌、醋酸菌、大肠杆菌和酿酒酵母有抑制作用;当浓度为0.5 mg/m L时,最大抑菌圈直径分别为13.25、16.15、12.45、14.65 mm。紫甘蓝多酚对醋酸菌的抑菌作用最强,对大肠杆菌的抑菌作用最弱。Antioxidant and antimicrobial activities of purple cabbage polyphenol were studied in this paper.The purple cabbage polyphenol was extracted by organic solvent.The antioxidant activities of polyphenol were investigated by scavenging DPPH free radical,hydroxyl radical, superoxide anion, H202 free radical and the growth of microorganism. The inhibitions were also measured through testing lipid oxidation in the experiment.The results showed that the polyphenol of purple cabbage had certain scavenging ability on DPPH free radical, hydroxyl radical superoxide anion, and H2 02 free radical, but less than Vc＇ s ability to remove them.The purple cabbage polyphenol had certain ability of restraint on lard and sesame oil oxidation that was lower than Vc and VE especially at the late stage of lipid oxidation.The polyphenol had the inhibiting effect on Bacillus subtilis ,Acetic acid bacteria,Escherichia coli, Saccharomyees cerevisiae.The maximum of antibacterial circle were 13.25,16.15,12.45 and 14.65 mm respectively when the polyphenol concentration was 0.5 mg/mL.The purple cabbage polyphenol had the powerful inhibit for Acetic acid bacteria and weak inhihit for Escherichia coli.

关 键 词：紫甘蓝 多酚 抗氧化性 自由基 油脂氧化 抑菌性 

分 类 号：TS209[轻工技术与工程—食品科学]