藜麦糠黄酮的抑菌性研究

Antibacterial property of flavonoids from chenopodium quinoa chaff

以大肠杆菌、金黄葡萄球菌、枯草芽孢杆菌、根霉为供试菌种,借助平板计数法和抑菌圈法研究了超声辅助法提取后,经HPD950大孔树脂吸附洗脱得到纯化的藜麦糠黄酮的抑菌性能,并考察了样品pH、样液浓度、热处理对其抑菌效果的影响。结果表明:藜麦糠黄酮对不同的微生物具有一定的抑制作用,其中对细菌的抑制效果明显强于霉菌。在弱酸条件下,藜麦糠黄酮的抑菌效果较好,与其质量浓度呈正相关,且具有一定的热稳定性。为藜麦的副产品藜麦糠的开发利用提供参考。

The flavonoids of the bran were extracted by ultrasonic-assisted method and purified by HPD950.The bacteriostatic properties of flavonoids from quinoa chaff were studied with escherichia coli,staphylococcus aureus,bacillus subtilis,and rhizopus as test strains.The results showed that the inhibitory effect of quino chaff flavone on bacteria was stronger than that of mold under the condition of weak acid,quinoa bran flavonoids had better antibacterial effect correlated with the mass concentration positively,and quinoa bran flavonoids had certain thermal stability.As a by-product of quinoa,quinoa bran has a certain value of development and utilization.