不同甘薯皮多酚提取液抑菌性的对比探究

Contrast of Bacteriostasis of Polyphenol Extracts from Different Sweet Potato Peels

通过超声辅助浸提法提取甘薯皮多酚,以Folin-Ciocalteus法测定其多酚含量,再以滤纸片蘸取各多酚提取液贴于相应细菌培养基中,培养24h后测抑菌环直径,对比探究不同薯皮多酚提取物对大肠杆菌和金黄色葡萄球菌两种细菌的抑菌性。结果表明:3种甘薯皮多酚提取液对金黄色葡萄球菌的抑菌性均强于对大肠杆菌的抑菌性,且紫薯皮多酚提取物的抑菌性比红薯皮和黄薯皮的强,后两者抑菌性差别不明显。

Polyphenols in sweet potato peel were extracted by ultrasound-assisted extraction and determined by Folin-Ciocalteus method. Then dip each polyphenol extract in the filter paper and paste it on the corresponding bacterial culture medium. After 24 hours of culture, the diameter of the inhibitory ring was measured to compare the bacteriostasis of different sweet potato peel polyphenol extracts to the two kinds of bacteria Escherichia coli and Staphylococcus aureus. The results showed that the three kinds of polyphenol extracts from sweet potato peel had stronger bacteriostasis to Staphylococcus aureus than to Escherichia coli. The bacteriostasis of polyphenol extracts from purple sweet potato peel was stronger than that of red sweet potato peel and yellow potato peel, the difference of bacteriostasis between the latter two extracts was not obvious.