细叶韭花醇提物化学成分及抑菌作用研究  

Study on Chemical Constituents and Antibacterial Activity of Ethanol Extract from Allium tenuissimum Flowers

作　　者：李美萍[1] 刘燕 张生万[1] 郭彩霞[1] 尉立刚[1] LI Mei-ping;LIU Yan;ZHANG Sheng-wan;GUO Cai-xia;YU Li-gang(College of Life Science,Shanxi University,Taiyuan 030006,China)

机构地区：[1]山西大学生命科学学院,太原030006

出　　处：《中国调味品》2020年第8期35-38,共4页China Condiment

基　　金：国家自然科学基金(31801670)。

摘　　要：以细叶韭花为原料,乙醇作溶剂提取细叶韭花中的有效成分,采用高效液相色谱法测定有效成分;通过牛津杯法抑菌实验和试管二倍稀释法测定提取物对金黄色葡萄球菌、枯草芽孢杆菌、大肠埃希氏杆菌的抑菌效果以及最小抑菌浓度(MIC)和最小杀菌浓度(MBC)。高效液相色谱法条件为:色谱柱Agela Venusil XBP-C 18,流动相乙腈-水(梯度洗脱),流速0.8 mL/min,检测波长260 nm。结果表明:细叶韭花醇提物中主要的化学成分是紫云英苷,且60%醇提物中紫云英苷含量最高;醇提物对金黄色葡萄球菌、枯草芽孢杆菌、大肠埃希氏杆菌均具有一定的抑制效果,其作用随醇提物浓度的升高逐渐增强,且60%醇提物的抑菌效果最好,对金黄色葡萄球菌的抑制作用最强。The active components are extracted from Allium tenuissimum flowers with ethanol as the solvent and determined by HPLC.The antibacterial effect,minimum inhibitory concentration(MIC)and minimum bactericidal concentration(MBC)of extracts against Staphylococcus aureus,Bacillus subtilis and Escherichia coli are determined by Oxford cup bacteriostatic test and tube double dilution method.The HPLC conditions are as follows:the chromatographic column is Agela Venusil XBP-C 18,the mobile phase is acetonitrile-water(gradient elution)at the flow rate of 0.8 mL/min under the detection wavelength of 260 nm.The results show that astragalin is the main chemical component in the ethanol extracts of Allium tenuissimum flowers,and its content is the highest in 60%ethanol extracts.The ethanol extracts of Allium tenuissimum flowers have a certain inhibitory effect on Staphylococcus aureus,Bacillus subtilis and Escherichia coli.The antibacterial effects are gradually enhanced with the increase of the concentration of ethanol extracts,the antibacterial effect of 60%ethanol extracts is the best,and the inhibition effect is the strongest against Staphylococcus aureus.

关 键 词：细叶韭花醇提物 化学成分 高效液相色谱 紫云英苷 抑菌 

分 类 号：TS264.2[轻工技术与工程—发酵工程]