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投稿时间：2020-06-25
投稿时间：2020-06-25
中文摘要: 研究桂花子黄酮和多糖清除DPPH自由基、羟自由基和ABTS+自由基的能力，以及桂花子黄酮对大肠杆菌、金黄色葡萄球菌及枯草芽孢杆菌的抑菌活性，为桂花子提取物的保健功能应用提供理论基础。抗氧化活性试验结果表明：在试验范围内，多糖对DPPH自由基、羟自由基和ABTS+自由基最高清除率分别为55.8%、48.5%、77.9%；黄酮对DPPH自由基、羟自由基和ABTS+自由基最高清除率分别为90.2%、40.3%、93.4%，桂花子黄酮和多糖对DPPH自由基、ABTS+自由基有较强的清除能力，对羟自由基的清除能力较弱。抑菌试验结果表明，桂花子黄酮对金黄色葡萄球菌、枯草芽孢杆菌、大肠杆菌皆有抑制作用，对大肠杆菌和金黄色葡萄球菌的最低抑菌浓度为0.5 mg/mL，低于苯甲酸钠的最低抑菌浓度（0.625 mg/mL）；对枯草芽孢杆菌的最低抑菌浓度为0.25 mg/mL；明显低于苯甲酸钠的最低抑菌浓度（1.25 mg/mL）。
Abstract:The ability of Osmanthus fragrans flavones and polysaccharides to scavenge DPPH，hydroxyl，and ABTS+free radicals was studied.Furthermore，the antibacterial activity of the extracted flavones against Escherichia coli，Staphylococcus aureus，and Bacillus subtilis was assessed.The data provided a theoretical basis for the application of O.fragrans extracts.The highest scavenging rates of polysaccharides in the context of DPPH，hydroxyl，and ABTS+free radicals were 55.8%，48.5%，and 77.9%，respectively.Additionally，the highest scavenging rates of flavones in the context of DPPH，hydroxyl，and ABTS+free radicals were 90.2%，40.3%，and 93.4%，respectively.Therefore，O.fragrans flavones and polysaccharides potently scavenged DPPH and ABTS+free radicals，and weakly scavenged hydroxyl free radicals.Additionally，O.fragrans flavones inhibited the growth of S.aureus，B.subtilis，and E.coli.The minimum inhibitory concentration （MIC）for E.coli and Staphylococcus aureus was 0.5 mg/mL，lower than that of sodium benzoate （0.625 mg/mL）.Additionally，the MIC for B.subtilis was 0.25 mg/mL，significantly lower than that of sodium benzoate （1.25 mg/mL）.
文章编号：202110005 中图分类号： 文献标志码：
基金项目:云南省科技厅联合基金青年项目（2019FH001-107）；云南省2017年大学生创新创业计划训练项目（桂花子黄酮的提取优化及其活性研究）；曲靖师范学院重点专业（2016zdzy003）
| Author Name | Affiliation |
| ZHAO Cong-cong，GUAN Qing-lin，WANG Tao，ZHOU Yan-ling | Qujing Normal University，Qujing 655011，Yunnan，China |
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