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OALib Journal期刊
ISSN: 2333-9721
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核桃青皮提取物的抗菌和抗氧化活性
DOI: 10.3724/SP.J.1145.2014.00087, PP. 87-92
Keywords: 核桃青皮,提取物,抗菌活性,抗氧化活性
Abstract:
用不同极性的试剂提取核桃青皮成分，用牛津杯法测定各成分抗菌能力，并从总酚含量、dpph自由基清除能力、还原能力3个方面测定抗氧化能力.结果显示，核桃青皮不同提取物对不同病源菌有不同的抗菌活性，其中乙酸乙酯提取相和氯仿相对试验细菌的抗菌活性较强，乙酸乙酯相和氯仿相对大肠杆菌、铜绿假单胞菌、枯草芽孢杆菌和金黄色葡萄球菌的抗菌作用mic分别为6.25/6.25、6.25/1.56、3.13/3.13、6.25/3.13mg/ml；极性较小的石油醚相对试验真菌有明显抗菌活性，石油醚相对青霉菌、绿霉菌、白色念珠菌的抗菌作用mic分别为3.13、6.25、6.25mg/ml；同时，核桃青皮各提取相也有不同程度的抗氧化能力，乙酸乙酯相和氯仿相总酚含量（以没食子酸的相当值gae表示）、清除自由基能力ec50、还原能力ec50分别为193.52/174.64mg/g、14.05/26.11μg/ml、34.70/44.60μg/ml，乙酸乙酯相和氯仿相抗氧化能力远远高于其他各相.研究证明核桃青皮提取物有着较好的抗菌和抗氧化活性，具有资源化利用前景.
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