| 龙须草根部总黄酮抑菌作用及稳定性研究 |
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| 引用本文： | 欧秋月,李瑞源,何丽芳,胡孟姣,陆文燕. 龙须草根部总黄酮抑菌作用及稳定性研究[J]. 现代食品, 2022, 28(1): 192-196. DOI: 10.16736/j.cnki.cn41-1434/ts.2022.01.051 |
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| 作者姓名： | 欧秋月 李瑞源 何丽芳 胡孟姣 陆文燕 |
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| 作者单位： | 衡阳师范学院南岳学院生命科学系,湖南 衡阳 421008;衡阳师范学院生命科学与环境学院,南岳山区生物资源保护与利用湖南省重点实验室,湖南 衡阳 421008;衡阳师范学院南岳学院生命科学系,湖南 衡阳 421008;衡阳师范学院生命科学与环境学院,南岳山区生物资源保护与利用湖南省重点实验室,湖南 衡阳 421008 |
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| 基金项目： | 2019年国家大学生创新创业训练计划项目(S201912659004);湖南省自然科学基金项目(2020JJ6042)。 |
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| 摘 要： | 利用乙醇浸提、酶解和微波辅助法提取龙须草根部中的总黄酮,采用二倍稀释法和药敏纸片法探究龙须草根部总黄酮对枯草芽孢杆菌、金黄色葡萄球菌和大肠杆菌的最低抑菌浓度,并探讨pH值、紫外线和常见金属离子对龙须草根部总黄酮抑菌效果的影响。结果表明,龙须草根部黄酮对枯草芽孢杆菌、金黄色葡萄球菌、大肠杆菌的最低抑菌浓度为2.425 mg·mL-1、2.425 mg·mL-1、4.850 mg·mL-1;龙须草根部总黄酮在pH=5～7、紫外照射、金属离子存在的条件下均有较好的抑菌稳定性,并且大多数金属离子在一定程度上能提高根部总黄酮的抑菌效果。
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| 关 键 词： | 龙须草 总黄酮 抑菌稳定性 |
Study on Antibacterial Effect and Stability of Total Flavonoids in the Root of Rush |
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| OU Qiuyue,LI Ruiyuan,HE Lifang,HU Mengjiao,LU Wenyan. Study on Antibacterial Effect and Stability of Total Flavonoids in the Root of Rush[J]. Modern Food, 2022, 28(1): 192-196. DOI: 10.16736/j.cnki.cn41-1434/ts.2022.01.051 |
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| Authors: | OU Qiuyue LI Ruiyuan HE Lifang HU Mengjiao LU Wenyan |
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| Affiliation: | (Department of Life Sciences,Nanyue College of Hengyang Normal University,Hengyang 421008,China;Hunan Key Laboratory for Conservation and Utilization of Biological Resources in the Nanyue Mountainous Region,College of Life Science and Environment,Hengyang Normal University,Hengyang 421008,China) |
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| Abstract: | The total flavonoids in the root of rush were extracted using ethanol extraction,enzyme lysis and microwave assistance method.Double dilution and sensitive paper tablets were used to investigate the minimum antibacterial concentration of B.subtilis,S.aureus and E.coli,and to explore the effect of pH value,ultraviolet light and metal ions.The results showed that the minimum inhibitory concentration of flavonoids on B.subtilis,S.aureus and E.coli was 2.425 mg·mL-1,2.425 mg·mL-1,4.850 mg·mL-1.Total flavonoids in rush root have good antibacterial stability under pH=5~7,UV irradiation and metal ions,and most metal ions can improve the antibacterial effect of root total flavonoids to a certain extent. |
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| Keywords: | rush total flavonoids antibacterial stability |
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