阚玉红,谢笔钧,孙智达

• 1:华中农业大学食品科学技术学院

摘要(Abstract)：

采用超声辅助提取了胭脂红番石榴叶总黄酮,经AB-8大孔树脂纯化,用高分辨质谱仪鉴定了13种酚类化合物,其中包括9种黄酮和4种原花青素等。通过抑制率、最低抑菌浓度和最低杀菌浓度以及生长曲线研究,评价了番石榴叶黄酮提取物对金黄色葡萄球菌和大肠杆菌的抑制作用,并探究了其抑菌机制。结果表明,番石榴叶黄酮提取物对金黄色葡萄球菌和大肠杆菌具有较强的抑制作用,主要机制是通过破坏致病菌细胞膜的结构和增加细胞壁的通透性及提高胞内ROS水平达到抑菌的作用。由此说明胭脂红番石榴叶黄酮提取物是一个有效的潜在天然抗菌剂,有望代替人工防腐剂,并在食品加工和贮藏中得到应用。

关键词(KeyWords)： 胭脂红番石榴叶;黄酮;抑菌活性;作用机制

Abstract:

Keywords:

基金项目(Foundation): 广东省农产品加工重点实验室2019年开放基金(2019-6)

作者(Author): 阚玉红,谢笔钧,孙智达

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