陈新宇,张雪,谢贞建

• 1:成都大学食品与生物工程学院
• 2:成都大学科技处(科技成果转化中心)

摘要(Abstract)：

该研究以花椒叶为原料，使用不同溶剂(水、甲醇、无水乙醇、丙酮、正丁醇、乙酸乙酯)对花椒叶进行超声提取，对不同溶剂提取物进行活性成分含量测定，并考察了对抗氧化活性、清除亚硝酸盐能力、抑菌活性的影响。研究结果表明，甲醇提取物总多酚含量最高，为(94.77±0.56) mg/g;丙酮提取物总黄酮含量最高，为(32.47±0.24) mg/g。抗氧化活性结果显示，甲醇提取物对DPPH自由基(IC_(50)=(0.108±0.002) mg/mL)的清除能力最强，丙酮提取物对ABTS自由基(IC_(50)=(0.094±0.001) mg/mL)的清除能力最强，乙酸乙酯提取物对羟自由基(IC_(50)=(0.105±0.005) mg/mL)的清除能力最强；清除亚硝酸盐结果显示，甲醇提取物对亚硝酸盐清除率最强，为57.86%。在抑菌方面，不同溶剂提取物对两种实验菌表现出不同的抑菌效果，其中无水乙醇提取物的抑菌效果最佳，且花椒叶不同溶剂提取物对金黄色葡萄球菌的抑制效果相对较好。研究发现，花椒叶提取物具有一定的抗氧化活性、清除亚硝酸盐能力、抑菌活性，也进一步为花椒叶的开发、提取、利用奠定了一定的理论依据。

关键词(KeyWords)： 花椒叶;总多酚;总黄酮;抗氧化活性;亚硝酸盐;抑菌活性

Abstract:

Keywords:

基金项目(Foundation): 四川省国际科技合作(澳新)研究院课题项目(AXYJ2022-017)

作者(Author): 陈新宇,张雪,谢贞建

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