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投稿时间：2019-03-17
投稿时间：2019-03-17
中文摘要: 以蒸馏水、40%乙醇、70%乙醇和无水乙醇为提取剂，运用超声强化方法辅助提取地皮菜中的有效成份。采用清除·OH、O2-·、DPPH·、ABTS+·能力和还原能力方法考察4 种提取液的抗氧化活性。结果表明：地皮菜提取液的自由基清除能力和还原能力均与加入量呈正相关，其清除能力：水提取液＞40%乙醇提取液＞70%乙醇提取液＞无水乙醇提取液。水提液、40%乙醇和70%乙醇提取液的还原能力相当，明显高于无水乙醇提取液。抑菌试验表明地皮菜水提液对金色葡萄球菌和枯草芽孢杆菌抑制作用最强，无水乙醇提取液对大肠杆菌抑制作用最好。
Abstract:The Nostoc commune Vauch was extracted using the water，40 % ethanol，70 % ethanol，100 %ethanol as extractants by ultrasonic methods.The antioxidant capacity，reducing capacity of four extracts were investigated by hydroxyl free radical （·OH），superoxide radical （O2-·），DPPH·and ABTS+·methods.The results was showed that the antioxidant and reducing capacity of four extracts was positively correlated to the dosage.The scavenging and reducing capacity of them were as followed：water ＞ 40%ethanol ＞ 70%ethanol ＞ethanol.The reducing capacities of water，40 % ethanol and 70 % ethanol extract were distinctly higher than ethanol extract.Bacteriostasis experiments suggested that ethanol extract had the strongest inhibitory effect on colibacillus and water extract had obvious inhibitory effect on staphylococcus aureus and brevibacterium.
文章编号：202004010 中图分类号： 文献标志码：
基金项目:忻州师范学院科研资助项目（201711）；山西省高等学校教学改革创新项目（J2018161）；忻州师范学院重点建设学科项目（XK201303）；山西省“1331 工程”重点学科建设计划（2017122）
| Author Name | Affiliation |
| WANG Ying-jin，XIE Jing-jing，SUN Xing，YAO Cong，LIAN Shu-ting，LI Hai-ping | Department of Chemistry，Xinzhou Teacher's University，Xinzhou 034000，Shanxi，China |
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