摘要
目的:丰富天然抗氧化剂和抗菌剂来源,探索槭树科植物生物活性的发展潜力。方法:测定青楷槭(AT)树皮营养成分及其乙醇提取物(ATEE)和热水提取物(ATWE)的总酚和总黄酮含量,HPLC法测定红景天苷和酪醇含量;考察提取物对DPPH自由基、ABTS自由基、羟自由基清除能力和铁还原力的影响,并分析其对变形链球菌、金黄色葡萄球菌和大肠杆菌的最小抑菌浓度(MIC)。结果:AT的水分、粗脂肪、粗灰分、粗蛋白、碳水化合物和总膳食纤维含量分别为7.12%,4.67%,5.83%,3.96%,78.42%,66.08%;常量元素含量为Ca>K>Mg>Na;微量元素含量为Mn>Fe>Zn>Al>Cu>Cr。ATEE的总酚、总黄酮、红景天苷和酪醇含量高于ATWE,分别为315.66,79.26,183.26,26.89 mg/g。ATEE的DPPH自由基、ABTS自由基、羟自由基清除能力和铁还原力均高于ATWE的,与维生素C的相差不大且总体上高于BHA的。ATEE的乙酸乙酯相表现出了更好的抗菌性,其对金黄色葡萄球菌和大肠杆菌的MIC分别为128,16μg/mL,对变形链球菌无抑菌活性。结论:青楷槭提取物具有良好的抗氧化和抗菌活性。
Objective:This study aimed to enrich the source of natural antioxidants and antibacterial agents and explore the development potential of the biological activity of Aceraceae.Methods:The nutrition components of Acer tegmentosum Maxim(AT)bark and the total phenols content and total flavonoid content of ethanol extract(ATEE)and water extract(ATWE)were measured,and the contents of salidroside and tyrosol were determined by HPLC.DPPH radical,ABTS cationic radical,hydroxyl radical scavenging ability and ferric reducing power of extracts were determined.The antibacterial activity was evaluated by measuring the minimal inhibitory concentration(MIC)against Streptococcus mutans,Staphylococcus aureus and Escherichia coli.Results:The content of water,crude fat,crude ash,crude protein,carbohydrate and total dietary fiber of AT was 7.12%,4.67%,5.83%,3.96%,78.42% and 66.08%,respectively.The order of the contents of the four major elements was Ca>K>Mg>Na,and the order of the contents of the six trace elements was Mn>Fe>Zn>Al>Cu>Cr.The contents of TPC,TFC,salidroside and tyrosol of ATEE were higher than ATWE,and the contents were 315.66,79.26,183.26 and 26.89 mg/g,respectively.ATEE’s DPPH radical,ABTS cationic radical,hydroxyl radical scavenging ability and ferric reducing power were higher than that of ATWE with not much different from V;and generally higher than BHA.The MICs against S.aureus and E.coli were 128 and 16μg/mL,respectively,but had no antibacterial activity against S.mutans.Conclusion:The extracts of AT have good antioxidant and antibacterial activities.
作者
郭玉媛
金铁岩
张智勇
GUO Yu-yuan;JIN Tie-yan;ZHANG Zhi-yong(College of Agriculture,Yanbian University,Yanji,Jilin 133002,China)
出处
《食品与机械》
北大核心
2022年第3期44-50,共7页
Food and Machinery
关键词
青楷槭
营养成分
活性物质
抗氧化
抗菌活性
Acer tegmentosum maxim
nutrition components
active substance
antioxidant
antibacterial activity