中国食品学报2017，Vol.17Issue(9)：82-89,8.DOI:10.16429/j.1009-7848.2017.09.011
鱼腥草黄酮的制备及其对枯草芽孢杆菌的抑制机理
Preparation of Flavonoids of Houttuynia cordata Thunb.and the Antibacterial Mechanism on Bacillus subtilis
摘要
Abstract
Objective:This paper focused on the technological parameters of extration and the antibacterial activity and mechanism of Flavonoids from Houttuynia cordata Thunb.Method:Flavonoids from Houttuynia cordata Thunb.was extracted with ethanol,then the antibacterial activity of the extraction was measured by the cylinder plate method.The antibacterial mechanism of extraction was confirmed by digital microscope and transmission electron microscope.The results showed that the optimum parameters were as follows:55 ℃,ethanol concentration 75％,extraction time 4 h,ratio between material and solution 1∶20.The result of Oxford cup plate method suggested that the belvedere fruit extraction had good antibacterial effect on Bacillus subtilis with a 21.6 mm antibacterial circle.The MIC of belvedere fruit extraction on Bacillus subtilis and Vibrio parahemolyticus were 0.4 g/mL and 0.8 g/mL.The antibacterial mechanism of belvedere fruit extraction was that it could disintegrate the cell wall and make the cell collapse.Conclusion:Extraction of flavonoids from Houttuynia cordata Thunb.plays its antibacterial activity by destroying the cell wall of bacteria and causing the leakage of content,and this kind of antibacterial mechanism corresponds with some other flavonoids.关键词
鱼腥草/黄酮/枯草芽孢杆菌/抑菌机理Key words
Houttuynia cordata Thunb./flavonoids/Bacillus subtilis/antibacterial mechanism引用本文复制引用
霍健聪,邓尚贵,励建荣..鱼腥草黄酮的制备及其对枯草芽孢杆菌的抑制机理[J].中国食品学报,2017,17(9):82-89,8.基金项目
浙江省自然科学基金项目(LY17C200011) （LY17C200011）
国家自然基金项目(31471609) （31471609）
