不同纯度和极性的香蕉果皮黄酮抑菌活性的研究

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广州大学学报(自然科学版) ›› 2015, Vol. 14 ›› Issue (3) : 34-37.

化学与生命科学

不同纯度和极性的香蕉果皮黄酮抑菌活性的研究

顾采琴, 伍尤文, 林丽珊, 朱冬雪, 刘鹏

作者信息 +

Study on antibacterial activity of different purity and polar flavonoids from banana peel

GU Cai-qin, WU You-wen, LIN Li-shan, ZHU Dong-xue, LIU Peng

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摘要

采用滤纸片法,以大肠杆菌和金黄色葡萄球菌为供试菌,对香蕉果皮黄酮粗提物、纯化物、不同极性的黄酮以及香蕉果皮黄酮-丙酸复配剂的抑菌活性进行了研究.结果表明,香蕉果皮黄酮纯度越高,极性越大,抑菌活性越强,对革兰氏阳性菌金黄色葡萄球菌的抑菌活性明显大于对革兰氏阴性菌大肠杆菌的抑菌活性.香蕉果皮黄酮纯化后对大肠杆菌和金黄色葡萄球菌的最小抑菌浓度(MIC)分别为13.00 mg·mL^-1和3.25 mg·mL^-1,其与丙酸复配能显著增加对大肠杆菌的抑菌活性,2者具有协同增效作用.

Abstract

The activity against bacteria of flavonoids-propionic acid mixtures,different purity and different polar flavonoid from banana peel was studied by filter paper with Escherichia coli and Staphylococcus aureus. The results showed that the higher the purity of flavonoid was and the stronger the polarity was, the more powerful the antibacterial activity of flavonoid was. Antibacterial activity against gram positive bacteria Staphylococcus aureus was significantly greater than that against gram negative bacteria Escherichia coli. The minimal inhibitory concentration(MIC) of purified flavonoids on Staphylococcus aureus and Escherichia coli were 13.00 mg·mL^-1 and 3.25 mg·mL^-1. Flavonoids-propionic acid compound could increase antibacterial activity against Escherichia coli, both had synergistic effect.

导出引用

顾采琴, 伍尤文, 林丽珊, 朱冬雪, 刘鹏. 不同纯度和极性的香蕉果皮黄酮抑菌活性的研究. 广州大学学报(自然科学版). 2015, 14(3): 34-37

GU Cai-qin, WU You-wen, LIN Li-shan, ZHU Dong-xue, LIU Peng. Study on antibacterial activity of different purity and polar flavonoids from banana peel. Journal of Guangzhou University(Natural Science Edition). 2015, 14(3): 34-37

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基金

广州市科技计划资助项目(2013J4100020)

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2015-01-18	2015-06-10
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2015-03-25

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