南瓜黄色素阻断亚硝胺合成与抑菌活性研究

Study on the Blocking of Nitrosamine Synthesis and Antibacterial Activity of Pumpkin Yellow Pigment

在模拟人体胃液条件(pH=3.0,温度37℃)下,研究了南瓜黄色素阻断亚硝胺合成和清除亚硝酸盐的能力,并与常用抗氧化剂2,6-二叔丁基对甲酚(BHT)进行了比较。同时采用滤纸片法测定了南瓜黄色素的抑菌活性。结果表明,南瓜黄色素具有较强的阻断亚硝胺合成和清除亚硝酸盐能力,其对亚硝胺合成的阻断率最大可达93.58%,对NaNO_2清除率为71.56%,但其阻断亚硝胺合成能力和清除亚硝酸盐能力明显弱于常用抗氧化剂BHT。同时,实验表明,南瓜黄色素具有较强抑菌活性,其对供试菌种的抑制能力大小顺序为:大肠杆菌>金黄色葡萄球菌>枯草芽孢杆菌。

Under the conditions simulated according to human body＇s gastric juice,the capacity of nitrosamine synthesis blocking and antibacterial action by pumpkin yellow pigment was detected,and the efficiency was compared with the common antioxidant BHT.The antibacterial activity of pumpkin yellow pigment was studied by the Paper disc method.The results indicate that the pumpkin yellow pigment can effectively block the synthesis of nitrosamine and have obvious cleaning capability to sodium nitrite,the blocking rate to nitrosamine synthesis and the maximum cleaning rate to sodium nitrite are 93.58% and71.56% respectively.Compared with BHT,pumpkin yellow pigment has evidently lower capability of disconnecting nitrosamine synthesis and scavenging sodium nitrite.Meanuhile,the bacterial culture experimental results show that the pumpkin yellow pigment possesses strong antibacterial activity,and the impact order of tested culture was Escherichia coli〉Staphylococcus aureus〉Bacillus subtilis.