紫甘薯花色苷与大肠杆菌在体外的相互作用  

Interaction between Purple Sweet Potato Anthocyanin and Escherichia coli in vitro

作　　者：王艳丽 李静[1] 高品[1] 王璐瑶[1] 王建新 郑满荣 吕晓玲[1] WANG Yan-li;LI Jing;GAO Pin;WANG Lu-yao;WANG Jian-xin;ZHENG Man-rong;LüXiao-ling(College of Food Engineering and Biotechnology,Tianjin University of Science&Technology,Tianjin 300457,China)

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《食品研究与开发》2018年第23期37-43,共7页Food Research and Development

摘　　要：以紫甘薯花色苷提取物为原料,研究其对分离的大肠杆菌的抑菌作用。结果表明,紫甘薯花色苷对大肠杆菌生长具有一定的抑制作用,与其浓度呈正相关。采用高速逆流色谱法制备紫甘薯单体花色苷,研究大肠杆菌对芍药素-3-咖啡酰-阿魏酰槐糖苷-5-葡糖苷的作用,大肠杆菌对其具有显著的降解能力。通过高效液相色谱(high performance liquid chromatography,HPLC)(520 nm和280 nm)法比较分析,初步探讨大肠杆菌对花色苷的降解机理。推测在该研究的时间范围内,大肠杆菌的作用没有使花色苷发生水解或者裂解等反应,即其没有被降解成更小的分子。分子中呈现紫外吸收的芳香环结构并没有被整体破坏,只是花色苷呈色基团发生了改变,形成没有颜色的降解产物。The anthocyanin extract of purple sweet potato was used as raw material to study its antibacterial effect on the isolated Escherichia coli.The results showed that the purple sweet potato anthocyanin had a certain inhibitory effect on the growth of Escherichia coli and was positively correlated with its concentration.The monomeric anthocyanins of purple sweet potato were prepared by high-speed countercurrent chromatography and the effects of Escherichia coli on peonidin-3-caffeoyl-feruloyl glucoside-5-glucoside were studied.Escherichia coli had a significant ability to degrade.The degradation mechanism of anthocyanin by Escherichia coli was preliminarily investigated by high performance liquid chromatography(520 nm and 280 nm)methods.It is speculated that within the time frame of this study,the role of Escherichia coli did not lead to anhydrolysis or cleavage of anthocyanins,they were not degraded into smaller molecules.The UV-absorbing aromatic ring structure in the molecule was not destroyed as a whole,but the anthocyanin color-forming group was changed to form a colorless degradation product.

关 键 词：紫甘薯 花色苷 大肠杆菌 高速逆流色谱 高效液相色谱 

分 类 号：TS264.4[轻工技术与工程—发酵工程]