枸杞提取液的活性成分分析及其抑菌性、抗氧化性

Active Components of Chinese Wolfberry Extracts and Its Bacteriostatic and Antioxidant Properties

以酒泉枸杞为研究对象,测定其提取液中枸杞多糖、甜菜碱、总酚3种活性成分的含量及不同浓度枸杞提取液的抑菌和抗氧化活性。结果表明:枸杞提取液对鼠伤寒沙门氏菌(Salmonella typhimurium)、大肠埃希氏菌(Escherichia coli)、铜绿假单胞菌(Pseudomonas aeruginosa)和金黄色葡萄球菌(Staphylococcus aureus)有抑制作用,抑菌能力随着枸杞提取液浓度的提高而增强,提取液含量为2.5%时,对大肠埃希氏菌的抑制率超过50%,含量为5.0%时,对鼠伤寒沙门氏菌、铜绿假单胞菌和金黄色葡萄球菌的抑制率超过50%。通过测定POV值和还原能力得出,枸杞提取液具有抗氧化性:添加5.0%提取液,与添加0.1%BHA猪油的POV值相差不大,添加7.5%提取液,猪油POV值略低于0.1%BHA。吸光度越大,抗氧化性越强,枸杞提取液含量范围为1～10 mg/m L时,A_(700nm)吸光度范围为0.2760～0.8949。由此可知,枸杞提取物具有较强的抑菌和抗氧化能力。

In this experiment,Jiuquan wolfberry was taken as the research object,the contents of polysaccharide,betaine and total phenol three kinds of active components in the extract of Jiuquan wolfberry,and the antibacterial and antioxidative activities of different concentrations of Jiuquan wolfberry extracts were measured.The results showed that,the extracts of Jiuquan wolfberry had inhibitory effects on Salmonella typhimurium,Escherichia coli,Pseudomonas aeruginosa and Staphylococcus aureus.The bacteriostatic ability increased with the increasing concentration of Jiuquan wolfberry extracts.When the concentration of Jiuquan wolfberry extracts was 2.5%,the inhibitory rate on Escherichia coli was more than 50%,and the inhibitory rate of the extraction of 5.0% on Salmonella typhimurium,Pseudomonas aeruginosa and Staphylococcus aureus were more than 50%.Through the determination of POV value and reduction ability,the wolfberry extract had antioxidant activity. Adding 5%Jiuquan wolfberry extracts had little difference from the POV value of lard added with 0.1% BHA.When adding 7.5% wolfberry extract,the POV value of lard was slightly lower than that of 0.1% BHA.The greater of the absorbance,the stronger of the oxidation resistance.When the contents of concentration of Jiuquan wolfberry extracts ranged from 1 to 10mg/mL, the absorbance range was 0.2760 to 0.8949 at 700nm.It showed that Jiuquan wolfberry extracts had better antibacterial and antioxidant effects,and would provide a theoretical basis for further processing and utilization of Chinese wolfberry.