紫叶李果实中总多酚的抑菌性及稳定性研究

Study on Antimicrobial Activity and Stability of Total Polyphenol in Pranus cerasifera Fruit

对从紫叶李果实中提取的总多酚的抑菌性和稳定性进行了研究。结果表明,紫叶李果实中总多酚对常见致病性细菌有一定程度的抑制作用;总多酚溶液在室内自然光和阴暗处存放稳定,在强光照射下易破坏;在酸性条件下和低温下稳定,氧化剂H2O2对总多酚溶液的稳定性影响较大,还原剂Na2SO3对溶液的稳定性影响较小,说明总多酚耐还原能力比耐氧化能力强;总多酚抗K+、Zn2+、Mg2+和Na+的干扰能力强,抗Ca2+、Fe3+和Cu2+的干扰能力较弱;蔗糖、葡萄糖、VC、苯甲酸钠等食品成分和添加剂对总多酚的影响不大。

The antimicrobial activity and stability of total polyphenol extracted from Pranus cerasifera fruit were studied. The results showed that the total polyphenol had active resistance to familiar microbe such as Staphylococcus aureus, Escherichia coli and Salmonella. The total polyphenol had good resistance against native light in room and shade and easily damaged in the bright light, but stable under acidic conditions and at low temperature. Oxidant H202 has biggish effect on total polyphenol stability while reducer Na2SO3 has lesser effect. Ca2＋, Fe3＋and Cu2＋ can affect the stability of total polyphenol, but other metal ion including K＋, Zn2＋, Mg2＋ and Na＋ had no adverse effect on total polyphenol stability. Food composition and additive such as sugar, VC and antiseptic had no negative effects on the total polyphenol stability.