乌桕叶抑菌活性功能成分的研究

分析了乌桕叶中的抑菌活性功能成分。以大肠杆菌和金黄色葡萄球菌为受试菌,依次测定不同种质乌桕叶水、70 %乙醇和乙酸乙酯3种溶剂提取物的抑菌活性和其所含总酸和总黄酮物质的含量,分析它们的相关性。用碱中和法和分离的黄酮类物质的实测法确定了抑菌活性物质。结果显示,总酸在乌桕叶极性溶剂提取物抑菌中起主要作用。总酸在水、70 %乙醇、乙酸乙酯3种溶剂提取物中抑菌分别占其抑菌活性的72 %、6 3 2 %和3 5 %。黄酮苷比苷元抑菌活性强。酸类物质和黄酮类物质是乌桕叶抑菌活性的功能成分。

A Study on Bacteriostatic Functional Composition of Chinese Tallow Leaves

The functional composition of bacteriostatic activity from Chinese tallow leaves was investigated. The bacteriostasis of the extraction of different varieties Chinese tallow leaves were tested with Escherichia coli and Staphylococcus aureus. Their total acids and flavonoids content were determined. The relativity between bacteriostasis and the chemical composition were studied. The results show taht bacteriostasis of total acid is prior in aqueous solution extract to other solvent. Their activities are 72% extract with aqueous, 63.2% with 70% ethanol and 3.5% with ethyl acetate. Flavonol glycosides has stronger activity than that in the form of flavonol. Our results show that it was acids and flavonoids of Chinese tallow leaves that carry bacterostatic functions.