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投稿时间：2022-06-22
投稿时间：2022-06-22
中文摘要: 该文以红苋菜为原料，75%乙醇为提取溶剂，利用超声波法优化红苋菜总黄酮的提取工艺，并对其抗氧化活性及抑菌机制进行探究。结果表明：优化的红苋菜总黄酮提取工艺参数分别为料液比1∶40（g/mL）、提取时间2.0 h、提取温度70 ℃，在此条件下获得的总黄酮提取量为1.498 mg/g。红苋菜总黄酮清除DPPH 自由基的IC50 值为（38.5±0.6）μg/mL，当红苋菜总黄酮质量浓度为80.00 μg/mL 时，对Fe3+的还原能力与阳性对照抗坏血酸接近，红苋菜总黄酮对金黄色葡萄球菌的抑制效果明显，最小抑菌浓度为40.00 mg/mL。随着红苋菜总黄酮质量浓度的增加，细菌培养液中电导率增大，DNA 及RNA 大分子物质浓度上升，说明红苋菜具有良好的抗氧化活性和抑菌活性。
Abstract:Amaranthus tricolor L.was extracted with 75%ethanol for the flavonoids.The ultrasound conditions were optimized，and the antioxidant and antibacterial activities of the extract were determined.The results showed that the optimal extraction conditions for flavonoids from A.tricolor were extraction with the solid-to-liquid ratio of 1∶40 （g/mL）at 70 ℃for 2.0 h，under which the yield of flavonoids reached 1.498 mg/g.The total flavonoids extracted from A.tricolor exhibited DPPH free radical scavenging activity with the IC50 of（38.5±0.6）μg/mL.The total flavonoids at 80.00 μg/mL showed the Fe3+-reducing ability similar to that of ascorbic acid.In addition，the total flavonoids from A.tricolor inhibited the growth of Staphylococcus aureus，with the minimum inhibition concentration of 40.00 mg/mL.With the increase in the flavonoid concentration，the conductivity of the cell culture and the content of DNA，RNA and other macromolecules in the culture gradually increased.In conclusion，A.tricolor had strong antioxidant and antibacterial activities.
文章编号：202314026 中图分类号： 文献标志码：
基金项目:
| Author Name | Affiliation |
| YANG Jinfeng，CHEN Weiling*，LÜ Jinping | School of Food and Biological Engineering，Hezhou University，Hezhou 542899，Guangxi，China |
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