天然柿霜糖与加工柿霜糖的抗氧化和抑菌作用比较

The Comparative Study on Anti-oxidant and Antimicrobial Action of Natural and Artificial Persimmon Frost

通过FRAP法、DPPH自由基(DPPH.)清除法、羟自由基(.OH)清除法和滤纸片法比较了天然柿霜糖和加工柿霜糖的抗氧化作用和抑菌作用。结果表明,加工柿霜糖的总抗氧化能力、清除DPPH.和.OH的能力均强于天然柿霜糖,且具有剂量依赖性;加工柿霜糖中多糖、总酚和总黄酮含量比天然柿霜糖高;总酚和总黄酮的含量与柿霜糖的总抗氧化能力均有较好的正向线性相关性;柿霜糖(500mg/mL)对大肠杆菌、酵母菌、黑曲霉和藤黄微球菌具有抑制作用,且加工柿霜糖的抑菌圈直径比天然柿霜糖大。

This study was conducted for the comparison of the effects of natural persimmon frost（NPF） and artificial persimmon frost（APF） on the anti-oxidant and antimicrobial by the methods of FRAP, DPPH scavenging, OH scavenging and filter-paper. Results showed that the total anti-oxidation, DPPH and OH removal capacity of APF were stronger than that of NPF, and in a dose-dependent manner. The polysaccharides, total phenols and total flavonoids content of APF were also higher than that of NPF. The contents of total phenols and persimmon frost had a remarkable correlation with the total anti-oxidation, as well as the total flavonoids. The persimmon frost（500 mg/mL）showed antimicrobial effects to E. coli,Hansenula anomala, Aspergillus niger and Micrococcus luteus, the inhibition zone diameter of NPF was bigger than that of APF respectively.