芒果皮抑菌活性成分

The Antibacterial Active Ingredients of Mangifera indica L.Peel

[目的]研究芒果(Mangifera indica L.)果皮乙酸乙酯提取物的化学成分及其抑菌活性。[方法]运用硅胶、反相ODS、Sephadex LH-20等柱色谱及半制备液相色谱技术对芒果皮乙酸乙酯提取物的化学成分进行分离纯化,根据理化性质及波谱技术鉴定化合物结构。采用Kirby-Bauer纸片扩散法对芒果皮的乙酸乙酯提取物进行了抑菌活性研究。[结果]从芒果皮中分离得到5种主要的化合物,经结构鉴定为:①β-谷甾醇;②芒果苷;③儿茶素;④槲皮素-3-O-β-D-半乳糖苷;⑤芦丁。其中芒果苷、儿茶素和芦丁具有较强的抑菌活性。[结论]该研究对提高芒果及其副产物的综合利用价值具有一定意义。

[ Objective ] To study the chemical constituents of ethyl acetate extract of Martgifera indica L. （mango） peel and their antibacterial activity. [ Method ] The chemical constituents of mango peel were isolated and purified by repeated column chromatography on silica gel, ODS chromatographies, Sephadex LH-20 and semi-preparative HPLC. The＇ structures of compounds were identified on the basis of physicochemical and spectroscopic analysis. The antibacterial effects of the compounds were measured by Kirby-Bauer method. [ Resuh] Five compounds were obtained and identified as （1）β-sitostero; （2）mangiferin; （3）catechin; （4）quercetin-3-O-α-L-galactoside; （5）rutin, among them mangiferin, cate- chin and rutin exhibited strong in-vitro antibacterial activity. [ Conclusion ] The study is very meaningful to improve the value of comprehensive utilization of mango and its by-products.