粗梗稠李中花色苷的提取及抗氧化和抑菌活性研究  

Study on Extraction and Antioxidative and Bacteriostatic Activities of Anthocyanins From Padus napaulensis

作　　者：李晓娇 刘超 何春燕 桂奇峰 侯洪波 LI Xiaojiao;LIU Chao;HE Chunyan;GUI Qifeng;HOU Hongbo(School of Resources and Environment,Baoshan University»Baoshan,Yunnan 678000;Baoshan Quality and Technical Supervision Comprehensive Testing Center,Baoshan,Yunnan 678000)

机构地区：[1]保山学院资源环境学院,云南保山678000 [2]保山市质量技术监督综合检测中心,云南保山678000

出　　处：《北方园艺》2021年第23期89-97,共9页Northern Horticulture

基　　金：云南省教育厅科学研究基金资助项目(2016ZZX221);保山市中青年学术和技术带头人资助项目(bszqnxshjsdtr2016(03));保山市第八批创新团队资助项目(201911);云南省2018年高校本科教育教学改革研究资助项目(JG2018225)。

摘　　要：以粗梗稠李成熟果实为试材,采用超声辅助法提取花色苷,通过单因素正交实验优化花色苷的提取工艺,并测定其抗氧化和抑菌活性,以期为粗梗稠李功能农产品的开发提供参考依据。结果表明:花色苷的最佳提取条件为乙醇体积分数50%、料液比为1∶60 g·mL^(-1)、pH 1.0、超声时间50 min、提取温度40℃,该条件下,花色苷的平均提取量为0.632 mg·g^(-1);粗梗稠李花色苷对·OH、DPPH·、ABTS^(+)·、■均有较好的清除能力,高浓度时对Fe^(2+)有较好的螯合能力;对大肠杆菌、金黄色葡萄球菌和枯草芽孢杆菌有较强的抑菌效果,其最低抑菌浓度(MIC)分别为12.49、12.49 mg·L^(-1)和6.25 mg·L^(-1)。The anthocyanins in Padus napaulensis were extracted by ultrasonic assisted extraction, the extraction process was optimized by one-variate orthogonal experiments, and its antioxidant and bacteriostatic activities were determined, in order provide a reference for subsequent development of functional agricultural products using Padus napaulensis.The results showed that the optimum extraction conditions of the anthocyanin was as follows the ethanol volume fraction was 50%,the ratio of material to solution was 1∶60 g·mL^(-1),pH was 1.0,the ultrasound time was 50 minutes, and the extraction temperature was 40 ℃.Under this condition, the average amounts of anthocyanins extracted were 0.632 mg·g^(-1).The anthocyanins had good scavenging ability on ·OH,DPPH·,ABTS^(+)· and ■,and it had good chelating ability to Fe^(2+)at high concentration.It had strong antibacterial effect on E.coli,Staphylococcus aureus and Bacillus subtilis,and its minimum inhibitory concentration(MIC) was 12.49 mg·L^(-1),12.49 mg·L^(-1)and 6.25 mg·L^(-1),respectively.

关 键 词：粗梗稠李 花色苷 抗氧化活性 抑菌活性 

分 类 号：R284.2[医药卫生—中药学]