甘薯茎叶多酚类物质的组分构成及抑菌活性

doi:10.6048/j.issn.1001-4330.2021.03.019

新疆农业科学 ›› 2021, Vol. 58 ›› Issue (3): 556-564.DOI: 10.6048/j.issn.1001-4330.2021.03.019

• 园艺特产·植物保护·畜牧兽医·微生物·农业生态环境 • 上一篇下一篇

甘薯茎叶多酚类物质的组分构成及抑菌活性

霍锦双^1,2, 隋伟策^1,2, 孙红男², 木泰华²

1.新疆农业大学食品科学与药学学院,乌鲁木齐 830052;
2.中国农业科学院农产品加工研究所/农业农村部农产品加工综合性重点实验室,北京 100193

收稿日期:2020-03-12 出版日期:2021-03-20 发布日期:2021-03-30
通信作者: 木泰华(1964-),男,研究员,博士,研究方向为食品化学与营养, (E-mail) mutaihua@126.com
作者简介:霍锦双(1995-),女,河南人,硕士研究生,研究方向为农产品加工与贮藏, (E-mail) 786017819@qq.com
基金资助:
“十三五”国家重点研发计划重点专项(2016YFE0133600)

Individual Phenolic Composition and Antimicrobial Activity of Sweet Potato Leaf Polyphenols

HUO Jinshuang^1,2, SUI Weice^1,2, SUN Hongnan², MU Taihua²

1. College of Food Sciences and Pharmacy, Xinjiang Agricultural University Urumqi, 830052, China;
2. Key Laboratory of Agro-Products Processing, MOARA /Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China

Received:2020-03-12 Online:2021-03-20 Published:2021-03-30
Correspondence author: MU Taihua (1964- ), male, professor, research field: Food Chemistry and nutrition, (E-mail) mutaihua@126.com
Supported by:
Support by the National Key R&D Program of China during the Thirteenth Five-Year Plan Period

摘要/Abstract

摘要： 【目的】 研究甘薯茎叶多酚的组分构成及其抑菌活性。【方法】 采用反相高效液相色谱法,分析甘薯茎叶多酚组分构成;采用牛津杯法和最小抑菌浓度法,测定甘薯茎叶多酚及其组分对常见细菌(金黄色葡萄球菌、枯草芽孢杆菌、大肠杆菌、普通变形杆菌)及霉菌(米曲霉、米根霉)的抑菌活性。【结果】 甘薯茎叶多酚主要由7种多酚类物质组成,其中4,5-O-二咖啡酰奎宁酸的含量最高(占总酚的40.18%)。甘薯茎叶多酚及其组分抑菌活性强弱顺序均为革兰氏阳性菌＞革兰氏阴性菌＞霉菌。多酚各单一组分中咖啡酸的抑菌活性最强,对革兰氏阳性菌的最小抑菌浓度为47 μg/mL,与阳性对照(头孢曲松钠)相同。【结论】 甘薯茎叶多酚有潜质成为一种应用于食品和医药等领域的新型天然抑菌剂。

关键词: 甘薯茎叶; 多酚组分构成; 细菌; 霉菌; 抑菌活性

Abstract: 【Objective】 To identify the individual phenolic composition and antimicrobial activity of sweet potato leaf polyphenols.【Methods】 HPLC was used to identify the individual phenolic composition of sweet potato leaf polyphenols.Furthermore, oxford cup method and minimum inhibitory concentration method were used to determine the inhibitory activity of sweet potato leaf polyphenols on bacteria (Staphylococcus aureus, Bacillus subtilis, Escherichia coli, Proteus vulgaris) and mould (Aspergillus oryzae, Rhizopus oryzae).【Results】 Sweet potato leaf polyphenols were mainly composed by 7 individual phenolic compounds.The order of inhibitory activity of sweet potato leaf polyphenols against bacteria and mould was: Gram-positive bacteria > Gram-negative bacteria > mould.Caffeic acid showed the highest antibacterial activity, with the minimum inhibitory concentration on Staphylococcus aureus and Bacillus subtilis 47 μg/mL, and it was true of that of ceftriaxone sodium.【Conclusion】 Sweet potato leaf polyphenols have the potential to be used as a novel source of antimicrobial agent in the fields of food and medication.

Key words: sweet potato leaves; individual phenolic composition; bacteria; mould; antimicrobial activity

中图分类号:

S531

霍锦双, 隋伟策, 孙红男, 木泰华. 甘薯茎叶多酚类物质的组分构成及抑菌活性[J]. 新疆农业科学, 2021, 58(3): 556-564.

HUO Jinshuang, SUI Weice, SUN Hongnan, MU Taihua. Individual Phenolic Composition and Antimicrobial Activity of Sweet Potato Leaf Polyphenols[J]. Xinjiang Agricultural Sciences, 2021, 58(3): 556-564.

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甘薯茎叶多酚类物质的组分构成及抑菌活性

Individual Phenolic Composition and Antimicrobial Activity of Sweet Potato Leaf Polyphenols

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