春砂仁总黄酮提取物的抗氧化性及抑菌性研究

Antioxidant and antibacterial activities of the crude extract of total flavonoids from Amomum villosum Lour

中文关键词:  春砂仁  总黄酮  抗氧化性  抑菌性

英文关键词:Amomum villosum Lour.  flavonoids  antioxidant activity  antibacterial activity

中文摘要:

      目的 评价以春砂仁为原料得到春砂仁总黄酮提取物的抗氧化性和抗菌性。方法 用超声波提取法提取春砂仁总黄酮, 该提取物的抗氧化性以1,1-二苯基-2-三硝基苯肼(DPPH?)和羟基自由基(?OH)体外清除能力进行评价, 并与维生素C的抗氧化能力作对比; 同时探究春砂仁提取物的抑菌作用, 采用滤纸片法测定春砂仁提取物对大肠杆菌、枯草杆菌的抑菌效果, 以75%乙醇和芦丁为对照。结果 与对应浓度的维生素C相比较, 春砂仁提取物表现出更好的抗氧化能力; 该提取物对大肠杆菌和枯草芽孢杆菌均有一定的抑制作用, 对大肠杆菌的抑制效果更明显。结论 本研究结果为春砂仁生物活性物质的深入研究与有效开发利用提供了理论依据, 有助于其作为食品原料的深度加工和应用开发。

英文摘要:

      Objective To evaluate the antioxidant and antibacterial properties of total flavonoids extracted from Amomum villosum Lour.. Methods The antioxidant activity of the crude extract was evaluated with the scavenging capacity of 1-diphenyl-2-trinitrophenylhydrazine (DPPH?) and hydroxyl radical (?OH) in vitro, and vitamin C was used as the control. At the same time, the antibacterial activities of the extract of Amomum villosum Lour. were studied. The bacteriostatic effects of the extract on Escherichia coli and Bacillus subtilis were determined by filter paper method. Then 75% ethanol and rutin were used as the control. Results The crude extract of total flavonoids of Amomum villosum Lour. showed better antioxidant ability than that of vitamin C at the corresponding concentration. The extract had a certain inhibitory effect on E. coli and B. subtilis, and the inhibition effect on E. coli was more obvious. Conclusion The results provide a theoretical basis for the further study of bioactive substances in Amomum villosum Lour. and their effective development and utilization. It is helpful for its deep processing, application and development as food raw material.