摘要
[目的]研究蒲公英多酚的抗氧化活性和抑菌活性,为蒲公英资源的开发利用提供基础理论研究。[方法]本研究利用热水浸提法提取蒲公英多酚,D101大孔吸附树脂分离纯化,并对其提取物进行抗氧化活性和抑菌活性的测定。[结果]以该法提取的蒲公英多酚,其提取量占蒲公英干草的0.219%且多酚含量为0.124mg·m L^(-1)。蒲公英多酚的总抗氧化活性及其对羟基自由基(·OH)和超氧阴离子自由基(·O_2)的清除率均随样品浓度的增加而增大,且总抗氧化活性、对·OH和·O_2的清除作用均强于VC。蒲公英多酚对金黄色葡萄球菌、枯草芽胞杆菌、大肠杆菌和沙门氏菌均有一定的抑菌作用,对金黄色葡萄球和枯草芽胞杆菌的抑菌作用更为明显。[结论]蒲公英多酚具有良好的抗氧化活性和抑菌效果,可为天然食品抗氧化剂和防腐剂的开发利用。
Theantioxidant and bacteriostasisactivityof fdandelion plyphenos were studied to providea fundamental reference for the development and utilization of dandelion resources. [Method] In this study, hot-water was used to extract dandelion polyphenols, and D101 macroporous resin was use to separate and purify. The content of its extract and antioxidant and bacteriostasis activity were determined. [Result] The extraction volume of the dandelion polyphenol was 0.219% of the dandelion hay which was 0.124 mg· mL ^-1. The total antioxidant activity of dandelion polyphenols and its scavenging ability to hydroxyl radical （·OH） and superoxide anion （·O2） all enhanced with the concentration increase of polyphenols and was better than VC. Dandelion polyphenols had some bacteriostatic effect for Staphylococcus aureus, Bacillus subtilis, Escherichia call and Salmonella, and a stronger antibacterial effect for Staphylococcus aureus and Bacillus subtilis. [Conclusion] Dandelion polyphenols have good antioxidant activity and bacteriostatic effect. It can be used as a natural food antioxidant and a preservative.
出处
《中国食品添加剂》
北大核心
2017年第3期80-86,共7页
China Food Additives
基金
陕西省科技厅社会发展项目(2014K13-23)
秦巴山区生物资源综合开发协同创新中心项目(QBXT-Z(Y)-15-2)
复合型性天然食品抗氧化剂的开发利用研究(SZS-15-03)
关键词
蒲公英
多酚
提取工艺
抗氧化活性
抑菌
dandelion； polyphenols ； extraction technology ； antioxidant activity ； bacteriostatic
