菜豆皂苷抗氧化及抑菌活性研究.PDF

※基础研究 食品科学 2011, Vol. 32, No. 17 81 李笑梅，王 松 (哈尔滨商业大学 黑龙江省高校食品科学与工程重点实验室，黑龙江 哈尔滨 150076) 以菜豆为原料，用乙醇- 超声波法提取纯化皂苷。考察菜豆皂苷对 DPPH 自由基、羟自由基、烷基自由 基的清除能力，并与 VC 进行比较。结果表明：菜豆皂苷和 VC 对 DPPH 自由基、羟自由基、烷基自由基均有一 定的清除能力，对烷基自由基的清除能力在质量浓度大于 2.5mg/mL 时，强于VC 。此外采用滤纸片法，以抑菌圈 直径为指标，对菜豆皂苷的抑菌作用进行研究。结果表明：菜豆皂苷对枯草芽孢杆菌、大肠杆菌、白葡萄球菌 有抑制作用，对黑曲霉菌没有抑制作用；其对枯草杆菌及白色葡萄球菌最低抑菌质量浓度为 0.001mg/mL ，大肠杆 菌为 0.0005mg/mL ，说明大肠杆菌对菜豆皂苷较敏感。 菜豆；皂苷；抗氧化；抑菌作用 Antioxidant and Antibacterial Activities of String Bean Saponin LI Xiao-mei ，WANG Song (Key Laboratory of Food Science and Engineering, Harbin University of Commerce, Harbin 150076, China) Abstract ：String beans were used as the raw material to extract and purify saponin by ultrasonic-assisted ethanol extraction. The scavenging capacity of string bean saponin on DPPH, hydroxyl and alkoxyl free radicals was determined and compared with that of vitamin C. The results showed that string bean saponin and vitamin C had scavenging capability to DPPH, hydroxyl and alkyl free radicals. The scavenging capacity of string bean saponin at the concentration higher than 2.5 mg/mL was stronger than that of vitamin C. In addition, string bean saponin had obvious inhibitory effect on Bacillus subtilis, Escherichia coli and Staphylococcus aureus, but did not exhibit inhibitory effect on Aspergillus niger . The minimum inhibitory concentrations (MIC) were 0.001 mg/mL for Bacillus subtilis and Staphylococcus aureus, and 0.0005 mg/mL for E. coli, which demonstrated that string bean saponin was more sensitive to E. coli. Key words: string bean ；saponin ；anti-oxidant ；Sbacteriostasis 中图分类号：TS201.2 文献标识码：A 文章编号：1002-6630(2011)17-0081-04 植物皂苷(