摘要
对芒果核乙醇提取物采用AB-8大孔树脂和SephadexLH-20柱进行初步纯化得到不同级分。抑菌实验表明,芒果核多酚在一定的浓度下对供试的大肠杆菌、枯草芽孢杆菌、苏云金芽孢杆菌和金黄葡萄球菌都有较强的抑菌活性,随着浓度的升高,抑菌效果也明显升高,但是对供试的两种真菌均无明显抑菌活性;不同级分芒果核多酚的抑菌活性不同,芒果核多酚经SephadexLH-20柱分离所得的组分III是芒果核多酚的主要抑菌活性组分,结合HPLC-ESI-MS的分析,表明芒果核多酚的抑菌活性组分主要为含有不同取代度的没食子酰基葡萄糖类物质。
The antibacterial activities of polyphenol extracts from mango kernel and the activity fraction were studied. The results showed that polyphenol extracts from mango kernel had inhibitory effects on 4 kinds of tested bacteria（Escherichia coli,Staphylococcus aureus,Bacillus subtilis,Bacillus thruingiensis）,but had no effect on yeast and Aspergillus niger. The inhibitory effect of fraction III purified from the crude extract by AB 8 macroporous resin and sephadexLH 20 columns was the strongest on the tested bacteria. HPLC ESI MS analysis showed that the main active antibacterial constituents of mango kernel polyphenol were indican compounds of gallotannins such as tri O galloyl glucose and tetra O galloyl glucose.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第3期172-174,177,共4页
Science and Technology of Food Industry
关键词
芒果核
多酚
抑菌
活性组分
mango kernel
polyphenol
antibacterial activity
active fraction
