不同甘薯皮多酚提取液抑菌性的对比探究
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摘要
通过超声辅助浸提法提取甘薯皮多酚,以Folin-Ciocalteus法测定其多酚含量,再以滤纸片蘸取各多酚提取液贴于相应细菌培养基中,培养24 h后测抑菌环直径,对比探究不同薯皮多酚提取物对大肠杆菌和金黄色葡萄球菌两种细菌的抑菌性。结果表明:3种甘薯皮多酚提取液对金黄色葡萄球菌的抑菌性均强于对大肠杆菌的抑菌性,且紫薯皮多酚提取物的抑菌性比红薯皮和黄薯皮的强,后两者抑菌性差别不明显。
Polyphenols in sweet potato peel were extracted by ultrasound-assisted extraction and determined by Folin-Ciocalteus method.Then dip each polyphenol extract in the filter paper and paste it on the corresponding bacterial culture medium. After 24 hours of culture,the diameter of the inhibitory ring was measured to compare the bacteriostasis of different sweet potato peel polyphenol extracts to the two kinds of bacteria Escherichia coli and Staphylococcus aureus. The results showed that the three kinds of polyphenol extracts from sweet potato peel had stronger bacteriostasis to Staphylococcus aureus than to Escherichia coli. The bacteriostasis of polyphenol extracts from purple sweet potato peel was stronger than that of red sweet potato peel and yellow potato peel, the difference of bacteriostasis between the latter two extracts was not obvious.
Polyphenols in sweet potato peel were extracted by ultrasound-assisted extraction and determined by Folin-Ciocalteus method.Then dip each polyphenol extract in the filter paper and paste it on the corresponding bacterial culture medium. After 24 hours of culture,the diameter of the inhibitory ring was measured to compare the bacteriostasis of different sweet potato peel polyphenol extracts to the two kinds of bacteria Escherichia coli and Staphylococcus aureus. The results showed that the three kinds of polyphenol extracts from sweet potato peel had stronger bacteriostasis to Staphylococcus aureus than to Escherichia coli. The bacteriostasis of polyphenol extracts from purple sweet potato peel was stronger than that of red sweet potato peel and yellow potato peel, the difference of bacteriostasis between the latter two extracts was not obvious.
引文
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[2]戴起伟,钮福祥,孙健,等.中国甘薯加工产业发展现状与趋势分析[J].农业展望,2016,12(4):39-43.
[3]夏春丽,于永利,张小燕,等.甘薯的营养保健作用及开发利用[J].食品工程,2008(3):28-31.
[4]张汆,李敏,贾小丽,等.甘薯资源的综合利用[J].粮食与食品工业,2009,16(1):22-25.
[5]张宽朝,李冬磊.甘薯废弃物中多酚物质的提取及抗氧化活性[J].食品与生物技术学报,2011,30(4):565-570.
[6]符莎露,吴甜甜,吴春华,等.植物多酚的抗氧化和抗菌机理及其在食品中的应用[J].食品工业,2016,37(6):242-246.
[7]Duthie S J,Johnson W,Dobson V L.The effect of dietary flavonoids on DNA damage(strand breaks and oxidised pyrimdines)and growth in human cells[J].Genetic Toxicology and Environmental Mutagenesis,1997,390(1/2):141-151.
[8]Ulanowska K,Tkaczyk A,Konopa G,et al.Differential antibacterial activity of genistein arising from global inhibition of DNA,RNA and protein synthesis in some bacterial strains[J].Archives of Microbiology,2006,184(5):271-278.
[9]关天旺,杨航,刘嘉煜,等.龙眼核多酚提取物对酪氨酸酶抑制作用的研究[J].食品研究与开发,2016,37(17):15-20.
[10]张赟彬,孙晔,龚钢明,等.甘薯多酚提取液的抑菌试验研究[J].食品与机械,2007,23(5):87-89.