荸荠英抑菌成分活性跟踪方法的研究

本文通过抑菌活性分析，确定敏感菌，运用硅胶板层析技术，研究生物自显影对荸荠英提取物抑菌成分的活性跟踪方法：用200mg／ml荸荠英提取物丙酮溶液点样4μl，以二元溶剂氯仿：甲醇=8．5：1．5展开，贴板10min，37℃培养10h即可得到清晰的抑菌斑色谱图。应用该方法可将荸荠英粗提物乙酸乙酯部分分离得到六个活性组分。     

荸荠英提取物抑菌活性及其应用研究

为了提高荸荠的深加工附加值,本实验从荸荠加工废弃物荸荠皮中提取抑菌物质,研究其抑菌活性及其应用。结果表明,荸荠英提取物对大肠杆菌、金黄色葡萄球菌、藤黄微球菌、枯草芽孢杆菌均有抑制作用,其中对金黄色葡萄球菌的抑制作用最强,且持续性好。荸荠英提取物对大肠杆菌、金黄色葡萄球菌、藤黄微球菌的抑制作用高于1%的山梨酸钾溶液,而对枯草芽孢杆菌的抑制作用与其比较接近;利用荸荠英提取物能有效防止彩色水果番茄贮藏过程中由根霉和链格孢引起的腐烂,与根霉相比,荸荠英提取物对链格孢的抑制效果更好。     

生物自显影技术在荸荠英抑菌成分分离中的应用

应用硅胶板层析技术,以枯草芽孢杆菌作为指示菌,研究生物自显影对荸荠英提取物抑菌成分的活性跟踪方法。用200 mg/mL荸荠英提取物丙酮溶液点样4μL,以二元溶剂V(CCl_4):V(甲醇)=8.5:1.5展开,贴板10min,37℃培养10h即可得到清晰的抑菌斑色谱图。应用该方法可将荸荠英粗提物乙酸乙酯部分分离得到6个活性组分。     

Metabolites composition and variation in processing waste of water chestnut

There are fourteen compounds tentatively identified from fresh processing waste of different ripened water chestnut (WC) by using high performance liquid chromatography combined with diode array detector and high resolution mass spectrometer (HPLC-DAD-HRMS). The chromatographic profiles show that most of the chemical components of the peels are similar in various ripening stages but the contents increase significantly during ripening. The most abundant metabolite is chlorogenic acid which increased more than four times and reached 3.046 mg g⁻¹ in the peel of fully ripened WC. The second biggest peak is at retention time 1.82 min. The peak in half ripened WC is a combined compound of sucrose and quinic acid which is probably an intermediate product of the cell walls of WC. It is mainly a trisaccharide in near ripened WC, and mainly a tetrasaccharide in fully ripened WC. Peel of fully ripened WC contains all the above compounds, stachyose, coumaroylquinic acid, feruloylquinic acid, feruloylmalic acid, 6,7,3′,4′-tetrahydroxyaurone, 3,3′,4′,5,7,8-hexahydroxyflavan, tectorigenin, luteolin, apigenin, rhamnocitrin and dihydrokaempferide. All the above metabolites except the last six flavonoids and chlorogenic acid are the first time reported from WC. Bud of WC contains the same metabolites as the peel. Puchiin contains much less metabolites and the content of chlorogenic acid is only 0.013 mg g⁻¹. Most of the metabolites are bioactive compounds associated with the health function of WC. Because that peel and bud of the fully ripened WC not only possess 94.44% of the total processing waste but also contain all the bioactive compounds, they have great potential for metabolites utilisation.     

荸荠英提取物抑菌成分稳定性的探讨

本文主要对荸荠英抑菌性能进行研究，结果表明，荸荠英粗品提取物具有强抑菌活性，在中性pH条件下提取物对细菌具有较好的抑菌效果，明显强于山梨酸钾。同时以金色葡萄球菌和大肠杆菌为指示菌，研究荸荠英粗品提取物活性成份的稳定性，结果表明提取物经过酸、碱处理后均具有一定的抑菌活性，碱处理对其抑菌活性有部分减弱；温度对其抑菌活性影响不大，在121℃下处理30min，抑菌活性才略有减弱；紫外照射及常见金属离子(Na^ 、K^ 、Ca^2 、Fe^2 、Fe^3 )对其稳定性几乎没有影响。