芡种壳提取物抗氧化、抑菌活性及其组分分析

为了解芡种壳提取物主要生理活性和化学组成,采用体外抗氧化分析方法分析了提取物的总还原力、清除NO2-和DPPH·活性以及抗脂质过氧化性质;采用微生物培养法对其抑菌活性进行了分析;采用高效液相色谱法对其主要组分进行了分析。结果表明4种芡种壳提取物中总酚含量很高（387.62⁷63.65 mg/g）,并显示出较强的总还原力、较强的DPPH·清除作用和脂质过氧化抑制活性以及中等强度的NO2-清除活性。4种提取物对大肠杆菌O157、阪崎肠杆菌、单增李斯特菌等显示较强的抑菌活性。高效液相色谱分析结果表明,提取物中含有芦丁、没食子酸、绿原酸和儿茶素等活性组分。芡种壳提取物具有很强的抗氧化活性和一定的抑菌活性,与其中丰富的多酚物质密切相关,作为天然抗氧化剂具有一定开发潜力。 

Antioxidative and antibacterial activities of Euryale ferox Salisb. shell extracts and its compositions analysis

Four kinds of extracts were extracted from Euryale ferox Salisb. shell with different solvents,such as,ethyl acetate,ethanol,50% aqueous ethanol and hot water(70~80 ℃),respectively. The antioxidative properties of four extracts were evaluated with the method of total reducing capacity,scavenging NO2-and DPPH·activities and lipid peroxidation inhibition ability,respectively. The microbial method was used to analyze the antibacterial activity of extracts to 15 kinds of bacterials. The main compositions of extracts analyzed with HPLC method in the article. The results showed that high content polyphonic compounds were obtained in four extracts,and exhibited strong total reducing power,DPPH· scavenging activity,possessed significant lipid peroxidation inhibition activity and moderate NO2-scavenging activities. Four kinds of extracts exhibited strong antibacterial activity to three kinds of common pathogens,such as,Escherichia coli O157,Enterobacter sakazakii and Listeria monocytogenes. By standard substances qualitative,five kinds of polyphenols were determined form extracts,they were gallic acid,catechin,epicatechin,chlorogenic acid and rutin,respectively. In a conclusion,the extracts possessed strong antioxidant capacity and antibacterial activities,which may be closely related to the high content polyphenols,so,they could be potential in food antioxidant.