牛蒡提取物抗氧化活性及抑菌作用研究

Study on anti-oxidative activity and antibacterial effect of extracts from Arctium lappa L.

分别采用1,1-二苯基苦基苯肼(DPPH)和羟基自由基的清除效果以及还原力生成体系,研究了牛蒡皮乙醇提取物(PA)、牛蒡皮水提取物(PW)、牛蒡肉乙醇提取物(MA)和牛蒡肉水提取物(MW)的抗氧化性;以纸片扩散法和最小抑菌浓度的确定研究了四种处理方式所得提取物对大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌、黑曲霉和酵母菌的抑菌性能。结果显示,四种处理方式所得牛蒡提取物均具有一定的抗氧化作用,其中PA提取物抗氧化性最好;PA、PW和MA具有较好的抑菌效果,PA抑菌效果最好。

Arctium lappa L.extracts were divided into four groups：PA, peel of Arctium lappa L.extracted by alcohol PW,peel of Arctium lappa L.extracted by water; MA, peeled root of Arctium lappa L.extracted by alcohol; MW, peeled root of Arctium lappa L.extracted by alcohol.The anti-oxidative activity of four extracts were investigated in the present study. The antibacterial activity against Escherichia coil, Staphylococcus aureus, Bacillus subtili, Aspergillus niger and Saccharomyces cerevisiae of four extracts were also studied by filter paper method and minimal inhibitory concentration （MIC）.The results showed that all the four extracts had some anti-oxidation activity,PA showed the best.PA, PW and MA had antibacterial activity,PA also showed the best.