花生副产物中粗多酚活性差异化研究

Differentiation of Activities of the Crude Polyphenol Extracted from Peanut By-Products

文章以花生副产物(红衣、壳、茎和叶)为对象,研究了不同提取方法下副产物中粗多酚提取率、抗氧化及抑菌活性的差异性。结果表明:超声波辅助法提取粗多酚含量最高,高达(147.72±2.69)mg/g;在还原力、清除DPPH·、ABTS自由基和FRAP等抗氧性活性方面,红衣粗多酚效果最佳,甚至优于Vc;在抑菌性能方面,同浓度下红衣粗多酚抑菌性最好,其对金黄色葡萄球菌、大肠杆菌、沙门氏菌均有抑制作用,MIC分别为1.2、1.6、1.6 mg/mL。花生副产物中均富含粗多酚,且有良好的抗氧化性,尤其红衣粗多酚抑菌性能良好。该研究对促进花生资源的有效利用有指导意义。

This study aims to investigate effect of the different methods on the extraction yield,antioxidative activity and antibacterial activity of crude polyphenol extracted from peanut by-products(red-coat,shell,stem and leaf).The results showed that the content of crude polyphenols extracted by ultrasonic assisted method was the highest(147.72±2.69)mg/g.Red-coat polyphenol showed high value in reducing power,scavenging DPPH·,ABTS free radical and FRAP antioxidant activity,even better than Vc.Redcoat polyphenol has the best bacteriostatic activity at the same concentration in terms of bacteriostatic performance,and it has inhibitory effect on Staphylococcus aureus,coliform and Salmonella,with MIC of 1.2,1.6,1.6 mg/mL respectively.Peanut by-products were rich in crude polyphenol that showed good antioxidative activty and antibacterial activity.The research has guiding significance for promoting effective utilization of peanut resources.