蓝莓叶多酚组成及其抗食源性致病菌活性分析

利用高效液相色谱-二级质谱对蓝莓叶多酚组成进行研究，发现蓝莓叶多酚含有槲皮素-3-O-戊糖苷、绿原酸、新绿原酸、隐绿原酸、槲皮素-3-O-葡萄糖醛酸、山奈酚-3-O-葡萄糖苷、对香豆酰奎尼酸及B型原花青素二聚体等多种酚类物质；通过对6 种常见食源性致病菌的抗菌效果研究，发现蓝莓叶多酚具有广谱抗菌性，对鲍氏志贺氏菌、金黄色葡萄球菌、单增李斯特菌、大肠杆菌、肠炎沙门氏菌和枯草芽孢杆菌具有较好的抑制效果，对枯草芽孢杆菌（Bacillus subtilis，革兰氏阳性（G＋））和肠炎沙门氏菌（Salmonella enteritidis，革兰氏阴性（G－））最小抑菌浓度（minimal inhibitory concentration，MIC）＜9.30 mg/mL，对其他菌株的MIC＜4.65 mg/mL，抑菌活性由强到弱为：金黄色葡萄球菌＞大肠杆菌＞单增李斯特菌＞鲍氏志贺氏菌＞肠炎沙门氏菌＞枯草芽孢杆菌。结果表明：蓝莓叶多酚含有较多生物活性组分，抑菌性强且抑菌谱广泛，可以开发为新型天然防腐剂。

Quantitative Analysis and Antimicrobial Activity of Polyphenols from Blueberry Leaves

The composition of polyphenols from blueberry leaves was quantitatively analyzed by high performance liquidchromatography-tandem mass spectrometry (HPLC-MS/MS) and their antibacterial activities against foodborne pathogenswere evaluated. The results showed that the polyphenols from blueberry leaves were mainly composed of 5-O-caffeoylquinicacid, O-p-coumaroylquinic acid, 3-O-caffeoylquinic acid, 4-O-caffeoylquinic acid, B-type proanthocyanidin dimer,kampferol-3-O-hexiside, quercetin-3-O-gluconide and quercetin-3-O-pentoside. The polyphenols extracted from blueberryleaves had inhibitory effects on Staphylococcus aureus, Escherichia coli, Listeria monocytogenes, Shigella bogdii,Salmonella and Bacillus subtilis. The minimum inhibitory concentrations (MIC) against Salmonella and Bacillus subtiliswere below 9.30 mg/mL, while the MIC value was 4.65 mg/mL against all the other foodborne pathogens. The antibacterialactivity against these pathogenic bacteria was in the decreasing order of Staphylococcus aureus > Escherichia coli > Listeriamonocytogene > Shigelta bogdii > Salmonella > Bacillus subtilis. This study indicated that diverse bioactive polyphenolsfrom blueberry leaves were identified, some of which had a broad-spectrum antibacterial activity and could be developed asa phytogenic bactericide.