芦苇叶总黄酮抑菌及抗氧化性能研究

Study on Antibacterial Activity and Antioxidant Activity of Total Flavonoids from Reed Leaf

[目的]对芦苇叶总黄酮的抑菌性和对大豆油的抗氧化性进行研究。[方法]用液体培养法以及平板涂布培养法进行抑菌性研究,用碘量法进行POV值的测定研究总黄酮对大豆油的抗氧化作用。[结果]在总黄酮浓度为1mg/ml时,其对黑曲霉(Aspergillus niger)、大肠杆菌(E.coli)、铜绿假单胞菌(Pseudomonas aeruginosa)和淀粉液化芽孢杆菌(Bacillus amyloliquefaciens)的抑菌率分别为26.83%、45.78%、68.53%和84.83%。结合平板培养结果可得出对各菌种的抑制效果为:淀粉液化芽孢杆菌>铜绿假单胞菌>大肠杆菌>黑曲霉。在大豆油中添加一定量的芦苇叶总黄酮提取物后,其POV值出现显著下降,但抗氧化效果低于添加等量维生素C。[结论]芦苇叶总黄酮具有较明显的抑菌和抗氧化作用,且浓度越大效果越好,该研究为芦苇的综合开发利用提供了参考。

[Objective] The aim was to study the antibacterial activity and antioxidant activity of total flavonoids in reed leaf.[Method]The spectrophotometry and plate culture methods were used to determine the antibacterial activity,and the iodimetry method was used to determine antioxidant activity.[Results] The inhibition rate of reed extract on Aspergillus niger,E.coli,Pseudomonas aeruginosa and Bacillus amyloliquefaciens were 26.83%,45.78%,68.53% and 84.83% respectively,as the concentration of reed extracts was 1 mg/ml.Combining the plate culture method,it could be judged that reed extracts＇ inhibition activity were ：Bacillus amyloliquefaciensPseudomonas aeruginosaE.coliAspergillus niger.Meanwhile,the soybean oil with addition of reed total flavonoids exhibited a lower peroxide value（POV）compared to that with blank control.The antioxidant activity of reed leaf total flavonoids was lower than that of Vc.[Conclusion] The total flavonoids reed leaf had obvious antioxidant activity and antioxidant activity,and the reed leaf total flavonoids was also exhibited a concentration-dependent mode,which would provide valuable information for the development of reed.