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当前位置: 首页 > 文章 > 油橄榄叶中橄榄苦苷的体外抗氧化和抑菌活性 食品科学 2014,35 (21) 94-99
Position: Home > Articles > Antioxidant and Antimicrobial Activities of Oleuropein in vitro FOOD SCIENCE 2014,35 (21) 94-99

油橄榄叶中橄榄苦苷的体外抗氧化和抑菌活性

作  者：
吴遵秋;姜友军;苏光灿;王安逸;陈华萍;杨泽身;黄乾明
单  位：
凉山州中泽新技术开发有限责任公司;四川农业大学理学院
关键词：
油橄榄叶;橄榄苦苷;抗氧化活性;抑菌活性;总还原能力
摘  要：
采用总抗氧化能力法和总还原能力法测定橄榄苦苷体外抗氧化活性,以滤纸片法考察橄榄苦苷对大肠杆菌、金黄色葡萄球菌和枯草芽孢杆菌的抑菌活性,稀释法分析橄榄苦苷对3种细菌生长曲线的影响和最低抑菌浓度(minimal inhibitory concentration,MIC)。结果显示:橄榄苦苷在0.02~0.08 mg/m L范围内与2,6-二叔丁基-4-甲基苯酚相比始终表现出强的总抗氧化能力和总还原能力;橄榄苦苷对3种细菌生长曲线的影响表现为延缓细菌的对数生长期;在研究质量浓度范围内橄榄苦苷对大肠杆菌抑制作用最强,10 mg/m L时其抑菌圈直径d=(20.77±0.47)mm,为极度敏感,MIC为0.025 mg/m L;金黄色葡萄球菌为高敏感(d=(19.23±0.44)mm>15 mm),MIC为0.05 mg/m L;而枯草芽孢杆菌处于中度敏感状态(d=(11.48±0.60)?mm<15 mm),MIC为0.4 mg/m L。结果表明,橄榄苦苷具有极强的抗氧化和抑菌活性。
译  名：
Antioxidant and Antimicrobial Activities of Oleuropein in vitro
作  者：
WU Zun-qiu;JIANG You-jun;SU Guang-can;WANG An-yi;CHEN Hua-ping;YANG Ze-shen;HUANG Qian-ming;College of Science, Sichuan Agricultural University;Liangshan Zhongze New Technology Development Co. Ltd.;
关键词：
olive leave;;oleuropein;;antioxidant activity;;antimicrobial activity;;total reducing power
摘  要：
The purpose of this study was to evaluate the antioxidant and antibacterial activities of oleuropein from olive leaves. The antioxidant activity in vitro was analyzed by total antioxidant capacity and total reducing power. Filter paper disc method was used to determine the antibacterial activity against Escherichia coli, Staphylococcus aureus and Bacillus subtilis. Dilution method was used to analyze the effects of oleuropein on bacterial growth curves for determining the minimum inhibitory concentrations(MIC). The results showed that oleuropein exhibited stronger total antioxidant capacity and reducing power than BHT in the concentration range of 0.02?0.08 mg/m L. Oleuropein had inhibitory effect on the three species of bacteria, and the logarithmic growth phases of the bacteria were correspondingly delayed with increasing concentration. Oleuropein had the strongest inhibitory effect on Escherichia coli, with an inhibitory zone diameter(d) of(20.77±0.47) mm and MIC of 0.025 mg/m L. Staphylococcus aureus revealed high sensitivity(d =(19.23 ± 0.44) mm > 15 mm) with MIC of 0.05 mg/m L. However, Bacillus subtilis had moderate sensitivity(d =(11.48 ± 0.60) mm < 15 mm), with MIC of 0.4 mg/m L. These results confirmed that oleuropein had strong antioxidant and antibacterial activities.

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