南药五味子提取物的抗菌及抗氧化作用

Study on Antimicrobial and Anti-oxidation Activities of Extracts from Kadsura longipedunculata

应用琼脂平板扩散法、DPPH.法、结晶紫法、邻苯三酚自氧化法,测定五味子提取物对大肠杆菌、金黄色葡萄球菌、乙型副伤寒沙门氏菌的抑菌活性及清除1,1-二苯基-2-苦苯肼自由基(DPPH.)、羟自由基(.OH)、超氧阴离子(O2-.)的能力。结果表明,五味子提取物对大肠杆菌、金黄色葡球菌、乙型副伤寒沙门氏菌3种食品常见致病菌均具有强的抑菌作用,抑菌圈直径均在20mm以上。其中,五味子乙醇提取物对大肠杆菌、金黄色葡球菌、沙门氏菌的抑菌圈和MIC及对DPPH.、.OH、O2-.清除活性EC50分别为34.8mm,28.6mm,23.2mm,0.1250g/mL,0.0313g/mL,0.1250g/mL,0.69mg/mL,0.78mg/mL,0.57mg/mL;蒸馏水提取物的抑菌圈和MIC清除率分别为25.4mm,23.0mm,23.4mm,0.1250g/mL,0.0625g/mL,0.1250g/mL,0.72mg/mL,0.63mg/mL,0.61mg/mL。说明五味子提取物具有明显的抗菌和抗氧化作用。

To study the effects of Antibacterial and anti-oxidation of Extracts from Kadsura longipedunculata. The inhibition effect of the extracts from K. longipedunculata against E. coli, S. aureus, S. paratyphi and its scavenging abilities to 1,1 - 2-phenyl -2 - bitter phenylhydrazine radical （DPPH · ）, hydroxyl radical （ · OH）, superoxide anion （O2 · ） were respectively determined via agar plate diffusion method, DPPH · method and pyrogallol auto-oxidation method. The extracts from K. longipedunculata, with its inhibition zone diameters larger than 20mm, have strong inhibition effect to three kinds of food pathogenic bacteria： E. coli, S. aureus and S. paratyphi. Inhibition zone diameters of inhibition and MIC of ethanol extract against E. coli, S. aureus, S. paratyphi were 34.8 mm, 28.6mm, 23.2mm,0. 1250g/mL , 0.0313 g/ mL, 0. 1250 g / mL respectively, and scavenging abilities to 1,1 - 2-phenyl -2 - bitter phenylhydrazine radical （DPPH · ）, hydroxyl radical （ · OH）, superoxide anion （O2- · ） were 0.69 mg/mL, 0.78 mg/mL, 0.57 mg/mL. Distilled water extract of K. longipedurtculata and MIC against E. coli, S. aureus, S. paratyphi were 25.4 ram, 23.0 mm, 23.4 mm, 0. 125 0 g/ mL, 0.0625g / mL, 0. 1250 g / mL respectively and scavenging abilities of 1,1 - 2-phenyl -2 - bitter phenylhydrazine radical （DPPH · ）, hydroxyl radical （ · OH）, superoxide anion （O5 · ）were 0.72 mg/mL, 0.63 mg/mL, 0.61 mg/mL. K. longipedunculata extract has strong anti-oxidation and inhibition effect to bacteria.