桂花果皮醇提物的抑菌活性和抗氧化活性的研究  

Bacteriostasis and Antioxidant Effects of Osmanthus Fragrans Fruit Peel Ethanol Extract

作　　者：刘刚[1,2] 伍佩珂 蒋小妹 汪淑芳[1,2] 张晓喻[1,2] 杨秋萍 李学理[1] 吴凤兰 LIU Gang;WU Peike;JIANG Xiaomei;WANG Shufang;ZHANG Xiaoyu;YANG Qiuping;LI Xueli;WU Fenglan(College of Life Sciences,Sichuan Normal University,Chengdu 610101,Sichuan;Food Function and Application Research Institute,Sichuan Normal University,Chengdu 610101,Sichuan)

机构地区：[1]四川师范大学生命科学学院 [2]四川师范大学食品功能及加工应用研究所

出　　处：《四川师范大学学报（自然科学版）》2018年第5期672-676,共5页Journal of Sichuan Normal University（Natural Science）

基　　金：四川省教育厅自然科学基金(17ZB0353)

摘　　要：研究桂花果皮乙醇提取物的功能,测定其抑菌活性、抗氧化活性.抑菌活性的测定采用滤纸片扩散法、比浊法和二倍稀释法,以抑菌圈、MIC为指标,评价桂花果皮乙醇提取物对大肠杆菌、金黄色葡萄球菌的抑制效果.抗氧化活性的检测采用DPPH·清除法和ABTS·清除法.结果表明,桂花果皮乙醇提取物具有显著的抑菌活性,同时也有明显的抗氧化活性,因此,可在功能性食品或化妆品中发挥作用.In order to realize the functions of Osmanthus fragrans fruit peel,its ethanol extract were studied,namely,antibacterial and antioxidant activity.Using filter paper diffusion method,turbidimetric method and tube double dilution method,the effects of the alcohol extracts was evaluated with bacteriostatic circle,MIC used for index.The antioxidant activity was detected by the DPPH and ABTS radical scavenging methods.As a result,it was indicated that the fruit peel ethanol extract of O.fragrans had antibacterial and antioxidant effects,and therefore had a possible role in functional foods or cosmetics.

关 键 词：桂花果皮 乙醇提取物 抑菌活性 抗氧化活性 

分 类 号：S567.9[农业科学—中草药栽培] R284.1[农业科学—作物学]