摘要
以桑叶为原料,提取多糖、黄酮、生物碱三种活性成分,采用牛津杯法测定活性成分抑菌效果,并研究桑叶黄酮对供试菌的最小抑制浓度(MIC)及抑菌稳定性。结果表明,桑叶多糖对供试菌无抑制作用;桑叶生物碱对大肠杆菌、金黄色葡萄球菌具有抑制作用,抑菌圈直径分别为9.8 mm、13.7 mm;桑叶黄酮对供试菌的抑制效果较好,对金黄色葡萄球菌、大肠杆菌、灰葡萄孢和扩展青霉的最小抑菌浓度分别为5.09 mg/mL、10.18 mg/mL、20.35 mg/mL、20.35 mg/mL;桑叶黄酮在热(40~100℃)、紫外照射及酸性(pH 5~7)条件下均有良好的抑菌稳定性。
Using mulberry leaf as raw material, the polysaccharides, flavonoids and alkaloids were extracted. The antibacterial effect of active components was determined by Oxford cup method, and the minimal inhibitory concentration(MIC) and antibacterial stability of the flavonoids from mulberry leaf on tested bacteria were studied. The results showed that the polysaccharides from mulberry leaf had no inhibitory effect on the tested bacteria, and the alkaloids from mulberry leaf had inhibitory effect on Escherichia coli and Staphylococcus aureus with the diameter of inhibition zone of 9.8 mm and 13.7 mm, respectively. The flavonoids from mulberry leaf had good inhibitory effect on the tested bacteria, and the MIC on S. aureus, E. coli, Botrytis cinerea and Penicillium expansum was 5.09 mg/ml, 10.18 mg/ml, 20.35 mg/ml and 20.35 mg/ml, respectively. The flavonoids from mulberry leaf had good antibacterial stability under thermal(40-100 ℃), ultraviolet irradiation and acidic conditions(pH 5-7).
作者
成少宁
董文宾
蔺毅峰
王莎莎
王琴琴
CHENG Shaoning;DONG Wenbin;LIN Yifeng;WANG Shasha;WANG Qinqin(Health College,Yuncheng Vocational and Technical University,Yuncheng 044099,China;College of Chemistry and Engineering,Shanxi University of Science and Technology,Xian 710021,China;Life Sciences Department,Yuncheng University,Yuncheng 044000,China)
出处
《中国酿造》
CAS
北大核心
2021年第2期140-143,共4页
China Brewing
基金
山西省教育厅科技创新项目(201804043)
山西省应用基础研究计划项目青年科技研究基金(201801D221322)。
关键词
桑叶
活性成分
抑菌作用
稳定性
mulberry leaf
active component
antibacterial effect
stability
