现代食品科技2012，Vol.28Issue(5)：508-512,5.
番木瓜叶总黄酮的生物活性研究
Bioactivity of Total Flavonoids from Carica Papaya L.Leaves
肖健 1谭恩灵1
作者信息
- 1. 广州市增城质量技术监督检测所,广东广州511300
- 折叠
摘要
Abstract
Using spectrophotometry, Oxford cup and two-fold dilution methods were adopted to study the antioxidant capacity, antimicrobial capability and anti-inflammatory capability of total flavonoids from Carica Papaya L. Leaves. The results showed that total flavonoids from Carica Papaya L. Leaves had great capability on antioxidant, antimicrobial and anti-inflammatory. It had stronger reducing capability than VC and BHT at the same concentration. And the MIC of the extracts on E. Coli, S. Aureus and Bacillus subtilis were 8, 4 and 4 mg/mL, respectively.And the MBC on E. Coli, S. Aureus and Bacillus subtilis was 8,4 and 4 mg/mL, respectively. The IC50 of anti-inflammatory capability was 1.93mg/mL.关键词
番木瓜叶/黄酮/抗氧化/抑菌/消炎Key words
papaya Leaves/ total flavonoid/ antioxidant/ antimicrobial/ anti-inflammatory引用本文复制引用
肖健,谭恩灵..番木瓜叶总黄酮的生物活性研究[J].现代食品科技,2012,28(5):508-512,5.
