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当前位置: 首页 > 文章 > 雷竹笋总黄酮和总甾醇的抗氧化性与抑菌性 经济林研究 2017,35 (3) 179-185
Position: Home > Articles > Antioxidant and antibacterial activities of total flavonoids and total sterols in Phyllostachys praecox shoots Nonwood Forest Research 2017,35 (3) 179-185

雷竹笋总黄酮和总甾醇的抗氧化性与抑菌性

作  者：
彭昕;黄亮;王平;孙小青;李璐
单  位：
中南林业科技大学食品科学与工程学院;中南林业科技大学环境科学与工程学院;中南林业科技大学生命科学与技术学院
关键词：
雷竹笋;总黄酮;总甾醇;抗氧化性;抑菌性
摘  要：
为给雷竹笋的深度开发提供参考依据,采用有机溶剂法从雷竹笋中提取总黄酮和总甾醇,就雷竹笋总黄酮与总甾醇对清除羟基自由基(·OH)与DPPH的能力和对油脂的抗氧化能力进行了测定、分析和评价,并就其对大肠杆菌、金黄色葡萄球菌及黑曲霉的抑制作用进行了试验研究。结果表明:雷竹笋总黄酮和总甾醇对羟基自由基(·OH)和DPPH均有一定程度的清除能力,总甾醇对这两者的清除能力均大于总黄酮;对羟基自由基(·OH)的清除能力,1 mg·mL~(-1)总黄酮与0.13 mg·mL~(-1)总甾醇的效力相当;而对DPPH的清除能力,1 mg·mL~(-1)总黄酮与0.60 mg·mL~(-1)总甾醇的效力相当。雷竹笋总黄酮和总甾醇对油脂的抗氧化作用均显著,其与VC、VE及柠檬酸的混合物具有协同抗氧化性,其与VC的协同抗氧化能力最强。雷竹笋总黄酮和总甾醇对金黄色葡萄球菌、大肠杆菌与黑曲霉均有一定的抑制作用,而总黄酮的抑菌效果比总甾醇的好。
译  名：
Antioxidant and antibacterial activities of total flavonoids and total sterols in Phyllostachys praecox shoots
作  者：
PENG Xin;HUANG Liang;WANG Ping;SUN Xiaoqing;LI Lu;College of Life Science and Technology, Central South University of Forestry & Technology;College of Food Science and Engineering, Central South University of Forestry & Technology;National Engineering Laboratory of Rice and Byproduct Deep Processing, Central South University of Forestry & Technology;College of Environmental Science and Engineering, Central South University of Forestry & Technology;
单  位：
College of Life Science and Technology, Central South University of Forestry & Technology%College of Food Science and Engineering, Central South University of Forestry & Technology%National Engineering Laboratory of Rice and Byproduct Deep Processing, Central South University of Forestry & Technology%College of Environmental Science and Engineering, Central South University of Forestry & Technology
关键词：
Phyllostachys praecox shoots;;total flavonoids;;total sterols;;antioxidant activity;;antibacterial activity
摘  要：
In order to provide some references for deep development of Phyllostachys praecox shoots, total flavonoids and total sterols were extracted from P. praecox shoots by using organic solvent, their abilities of clearing hydroxyl radical(·OH) and DPPH and antioxidant on lipid were measured, analyzed and evaluated, and their inhibition effects on Escherichia coli, Staphylococcus aureus and Aspergillus niger were tested. The results showed that both total flavonoids and total sterols in P. praecox shoots were able to clear hydroxyl radical(·OH) and DPPH to some degree, but total sterols had better ability than total flavonoids. 1 mg·mL~(-1) total flavonoids had the same effect on clearing hydroxyl radical(·OH) as 0.13 mg·mL~(-1) total sterol, while 1 mg·mL~(-1) total flavonoids had the same effect on clearing DPPH as 0.60 mg·mL~(-1) total sterols. both of them had significant anti-oxidization on lipid, and the mixtures of total flavonoids, total sterols, VC, VEand citric acid had synergistic anti-oxidization, but the mixtures of total flavonoids, total sterols, and VC had the strongest synergistic anti-oxidization. both total flavonoids and total sterols could inhibit S. aureus, E. coli and A. niger to some degree, but total flavonoids had better inhibiting effects than total sterols.

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