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| 荔枝皮黄酮抑菌性能及其作用机理研究 | |
| 引用本文： | 周玮婧,侣国涵,孙智达,谢笔钧,李书艺.荔枝皮黄酮抑菌性能及其作用机理研究[J].天然产物研究与开发,2011,23(2):332-336. |
| 作者姓名： | 周玮婧 侣国涵 孙智达 谢笔钧 李书艺 |
| 作者单位： | 1. 华中农业大学食品科技学院,武汉,430070;武汉市食品药品检验所,武汉,430012 2. 湖北省农业科学院植保土肥所,武汉,430364 3. 华中农业大学食品科技学院,武汉,430070 |
| 基金项目： | 国家自然科学基金-广东省联合基金项目，"十一五"国家科技支撑计划项目 |
| 摘 要： | 采用荧光分析法测定荔枝皮中总黄酮含量,并研究了荔枝皮黄酮对常见4种微生物的抑菌活性及机理。结果表明,其黄酮纯度与得率分别为48%和13.61%;同时,采用牛津杯法测得荔枝皮黄酮对金黄色葡萄球菌、大肠杆菌和酵母菌的抑菌圈直径分别为15.1、14.0和13.8 mm;采用菌饼法测得对黑曲霉的抑菌率为28.75%。采用平板稀释法测得金黄色葡萄球菌和大肠杆菌的最低抑菌浓度MIC为2.5 mg/mL,最低杀菌浓度MBC为5mg/mL,而酵母菌和黑曲霉的MIC为5 mg/mL,没有杀菌能力。扫描电镜实验结果表明,荔枝黄酮的抑菌性和杀菌功能与其对金黄色葡萄球菌细胞和细胞壁结构的破坏直接相关。 |
| 关 键 词： | 荔枝皮 原花青素 鉴定 抑菌活性 机理 |
Antimicrobial Activity and Mechanism of Flavonoids from Litchi Pericarp |
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| ZHOU Wei-jing,SI Guo-han,SUN Zhi-da,XIE Bi-jun,LI shu-yi.Antimicrobial Activity and Mechanism of Flavonoids from Litchi Pericarp[J].Natural Product Research and Development,2011,23(2):332-336. | |
| Authors: | ZHOU Wei-jing SI Guo-han SUN Zhi-da XIE Bi-jun LI shu-yi |
| Affiliation: | ZHOU Wei-jing1,2,SI Guo-han3,SUN Zhi-da1,XIE Bi-jun1,LI shu-yi11Department of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China,2Wuhan Institute for Food and Drug Control,Wuhan 430012,3Plant Protection and Soil Fertilizer Institute,Hubei Academy of Agricultural Science,Wuhan 430064 |
| Abstract: | The concentration of total flavanoids from litchi pericarp(LPF) was determined by spectrofluorimetry,and its antimicrobial and bactericidal activities against microbes,as well as the mechanisms were investigated.The purity and yield of extract was 48.56% and 13.61%,respectively.Meanwhile,the diameter of inhibition zone of Escherichia coli,Staphylococcus aureus and Saccharomgces cerevislac by oxford plate assay were 15.1,14.0 and 13.8 mm,respectively.The maximum inhibitory rate of Aspergillus niger reached 2... |
| Keywords: | litchi pericarp flavonoids spectrofluorimetry antimicrobial activity mechanism |
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