黑苦荞中黄酮类化合物的稳定性和抑菌活性研究.pdfVIP

62 粮食与油脂 2015 年第 28 卷第 8 期 黑苦荞中黄酮类化合物的稳定性和抑菌活性研究 王丽娟，刘苏萌，李　可，何培新 （郑州轻工业学院食品与生物工程学院，　河南郑州　450002 ） 摘　要：以黑苦荞为原料，研究黑苦荞中黄酮类化合物的稳定性和抑菌活性。结果表明：温度在 20~80 ℃时黄酮类化合物含量基本不变；在弱酸性（pH 4~7 ）条件下黄酮类化合物的含量较为稳 定；光照对黑苦荞黄酮的稳定性影响不大；加入氧化剂H O 对黑苦荞黄酮的稳定性影响不大，而 2 2 加入还原剂N + + 2+ 2+ a SO 对其有强烈破坏作用；K 、Na 、Ca 、Mg 四种金属离子对苦荞黄酮稳定性 2 3 无明显影响，Al3+ ，Fe2+ 、Fe3+ 对其影响较大，保存时应尽量避免与此类物质接触。抑菌实验表明， 最小抑菌浓度（MIC ）值分别为金黄色葡萄球菌25 mg/mL、枯草芽孢杆菌50 mg/mL、大肠杆菌 100 mg/mL，黑苦荞黄酮类化合物对金黄色葡萄球菌、枯草芽孢杆菌、大肠肝菌均有较好的抑制作用。 关键词：黑苦荞；黄酮类化合物；稳定性；抑菌活性 Study on the stability and bacteriostasis activity of flavonoids in Black Tartary Buckwheat WANG Li-juan ，LIU Su-meng ，LI Ke ，HE Pei-xin （School of Food and Bioengineering ，Zhengzhou University of Light Industry ，Zhengzhou 450002 ，Henan ，China ） Abstract ：The research was carried on stability and bacteriostasis activity of flavonoids in Black Tartary Buckwheat. The results showed that flavonoids content was essentially the same under the temperature at 20 ℃ to 80 ℃ ; The flavonoids were stable in slightly acidic conditions （pH 4~7 ）； The light and the oxidant H O had no obvious influence ，while the reducing agent Na SO had a strongly destructive 2 2 2 3 effect o + + 2+ 2+ n it. The metal ions such as K ，Na ，Ca ，Mg had no obvious effect on the stability of black tartary buckwheat flavonoids. While Al3+ ，Fe2+ ，Fe3+ had larger effect. The bacteriostatic action showed that MIC value respectively were Staphylococcus aureus 25 mg/mL 、Bacillus subtilis 50 mg/mL 、 Escherichia