头花蓼中总黄酮的提取及对鸡脯肉的抑菌效果

The Extraction of Total Flavonoids from Polygonum capitatum and Its Antibacterial Effect on Preserved Chicken Breast Meat

为了研究头花蓼中总黄酮的提取方法,证明总黄酮对肉制品的抑菌活性,试验采用纤维素酶辅助超声波提取法对头花蓼中的黄酮类物质进行粗提取,用大孔树脂吸附对其纯化处理。研究黄酮类提取物的结构和化学组成,对影响大孔树脂解吸过程中解吸率的因素进行分析探讨。针对黄酮提取物对鸡脯肉的抑菌效果进行初步分析,分别测定黄酮提取物对金黄色葡萄球菌、黑曲霉、大肠杆菌、枯草杆菌的抑菌圈直径、最小抑菌浓度和最低杀菌浓度。结果表明:大孔树脂纯化后的总黄酮纯度高于90%,大孔树脂最佳解吸条件为乙醇洗脱剂体积分数50%、摇床频率80 r/min。当总黄酮质量浓度为3 mg/mL时,金黄色葡萄球菌抑菌圈直径为9.2 mm,黑曲霉抑菌圈直径为11.4mm,大肠杆菌抑菌圈直径为14.8 mm,枯草杆菌抑菌圈直径为17.2 mm。相对应的最小抑菌浓度分别为3.40, 5.30,7.30和6.20 mg/mL,最低杀菌浓度分别为4.60, 7.70, 7.90和6.70 mg/mL。

The extraction method of total flavonoids from Polygonum capitatum was studied, and the antibacterial activity of flavonoids on meat products was proved in the experiment. The flavonoids in Polygonum capitate were extracted by cellulase assisted ultrasonic, and then purified by macroporous resin adsorption. The structure and chemical composition of flavonoid extracts were studied. The factors influencing the desorption rate of macroporous resin were analyzed. The antibacterial effect of flavonoid extracts on preserved chicken breast meat was analyzed. The diameter of bacteriostatic circle, the minimum bacteriostatic concentration and the minimum bactericidal concentration of flavonoid extract on Staphylococcus aureus, Aspergillus niger, Escherichia coli and Bacillus subtilis were determined. The results showed that the purity of total flavonoids was higher than 90% after purification by macroporous resin. The optimal desorption conditions of macroporous resin were 50% ethanol eluent volume fraction and 80 r/min shaking table frequency. When the concentration of total flavonoids was 3 mg/m L, the diameter of inhibition zone of Staphylococcus aureus, Aspergillus niger, Escherichia coli and Bacillus subtilis was 9.2, 11.4, 14.8 and 17.2 mm, respectively. The corresponding minimum inhibitory concentrations were 3.40, 5.30, 7.30 and 6.20 mg/m L, and the minimum bactericidal concentrations were 4.60, 7.70, 7.90 and 6.70 mg/ml, respectively.