川芎醇提物抗氧化活性及抗食源性致病菌特性分析

Antioxidant Activity and Resistance to Food-borne Pathogens from Ligusticum chuanxiong Alcohol Extract

为了研究川芎醇提物(Ligusticum chuanxiong alcohol extract,LCAE)抗氧化活性及对食源性致病菌的抑制特性。对LCAE的主要活性组分进行了初步分析,并测定其还原力、总抗氧化能力及对羟自由基、超氧阴离子的清除效果;采用打孔法和倍比稀释法研究了LCAE对5种常见食源性致病菌的抑制作用,并探究了各试验菌的生长趋势。结果表明:LCAE中主要的活性组分川芎嗪(tetramethylpyrazine,TMP)、阿魏酸、游离酚及结合酚的含量分别为55.7、31.45、177.38及42.86 g/kg。LCAE溶液稀释100倍后的还原力与14.79μg/m L VC相当,LCAE总抗氧化能力为4.46 U/mg。0.9 g/L LCAE对羟自由基清除率为超氧阴离子的1.12倍。LCAE对革兰氏阴性菌抑制效果强于阳性菌:沙门氏菌>大肠杆菌>假单胞菌>金黄色葡萄球菌>枯草芽孢杆菌,且存在明显的浓度依赖性,MIC介于6.25～25 g/L之间,MBC介于12.5～50 g/L之间。等价浓度下,纯品TMP和阿魏酸的抑菌效果比LCAE弱。药物处理下各种菌生长曲线特性显示,随着LCAE浓度的增加,其中革兰氏阴性试验菌在对数期生长受到明显抑制,阳性菌稳定期延长。

To study the antioxidant activity of Ligusticum chuanxiong alcohol extract( LCAE) and its inhibition to food-borne pathogens.The mainly active components of LCAE were analyzed and their reducing power,total antioxidant capacity even the scavenging effect on hydroxyl radical and superoxide anion were also measured. Adopting duple diluent method and stiletto method have been adopted to study the inhibition of LCAE on 5 common food-born pathogens,the growth trends of the tested bacteria were also studied. The results indicated that the content of TMP,ferulic acid,free phenolic and bound phenolic was55.7,31.45,177.38 and 42.86 g/kg,respectively. After LCAE diluted 100 times,the reducing power was equivalent to14.79 μg/m L VC.The total antioxidant of LCAE was 4.46 U/mg. The clearance rate of 0.9 g/L LCAE on hydroxy radical was1.12 times of that on superoxide anion. The inhibitory effect of LCAE on gram-negative bacteria was stronger than that of positive bacteria: Salmonella > Escherichia coli > Pseudomonas > Staphylococcus aureus > Bacillus subtilis,and the inhibition in a dose-dependent manner.The MIC were between 6.25~25 g/L while the MBC were lies between 12.5~50 g/L.Inhibitory effect of pure TMP and ferulic acid were lower compared with LCAE at equivalent concentration.Under drug treament,5 tests bacteria growth curve characteristic showed that with the concentration of LCAE increased,the growth of gram-negative test bacteria was significantly inhibited in the logarithmic phase,while the stable phase of positive bacteria was prolonged.