石榴不同部位提取物抗油脂氧化及抑菌活性的比较

Antioxidant Effects on Oil and Antibacterial Activities of Extracts from Different Parts of Pomegranate

为比较石榴果皮、石榴叶、石榴籽和石榴花(花瓣、花蕊和花托)等部位提取物的抗氧化活性,利用Schall烘箱法,以猪油和大豆油为底物通过测定POV和MDA含量来评价提取物的抗氧化效果,同时利用清除DPPH·法测定了其清除自由基的能力;比较了提取物对大肠杆菌和金黄色葡萄球菌的抑制作用。结果表明:除石榴籽外,石榴果皮、石榴叶、石榴花等部位的提取物具有很强的清除DPPH·自由基能力、抗油脂氧化的能力和较强的抑菌活性,其中石榴皮的抗氧化能力和抑菌活性最强,石榴籽最差,花瓣、花蕊和花托三者基本相当,石榴叶较差。多酚含量与各种活性之间具有显著的相关性,说明多酚是主要的活性物质。

To study the antioxidant effects of extracts from the pericarp, leave, seed and flower （petal, stamen and receptacle） of pomegranate, their ethanolic extracts were added to soybean oil and lard respectively, and was inspected by determining POV and MDA with the SCHALL heating oven method ; the ability of scavenging free - radical s was measured by the DPPHo elimination method; additionally, the inhibiting effects of the samples on bacteria were compared. Results： The scavenging ability on DPPHo and the antioxidant effect on oil as well as the inhibiting effect to bacteria of the extracts are very strong except those of the extract from seeds. The pericarp is the strongest one, and the petal, the stamen and the receptacle are of about a same level, but the leaf is weaker than them. The polyphenol content is significantly correlative to the antioxidant effect and antibacterial activity, which indicates that polyphenol is the main active compound.