食品工业科技2017，Vol.38Issue(23)：49-52,57,5.DOI:10.13386/j.issn1002-0306.2017.23.011
紫甘蓝多酚的体外抗氧化能力及抑菌作用
Antioxidant and antimicrobial activities of the polyphenol from purple cabbage
摘要
Abstract
Antioxidant and antimicrobial activities of purple cabbage polyphenol were studied in this paper.The purple cabbage polyphenol was extracted by organic solvent.The antioxidant activities of polyphenol were investigated by scavenging DPPH free radical,hydroxyl radical,superoxide anion,H2O2 free radical and the growth of microorganism.The inhibitions were also measured through testing lipid oxidation in the experiment.The results showed that the polyphenol of purple cabbage had certain scavenging ability on DPPH free radical,hydroxyl radical superoxide anion,and H2 O2 free radical,but less than Vc's ability to remove them.The purple cabbage polyphenol had certain ability of restraint on lard and sesame oil oxidation that was lower than Vc and VE especially at the late stage of lipid oxidation.The polyphenol had the inhibiting effect on Bacillus subtilis,Acetic acid bacteria,Escherichia coli,Saccharomyces cerevisiae.The maximum of antibacterial circle were 13.25,16.15,12.45 and 14.65 mm respectively when the polyphenol concentration was 0.5 mg/mL.The purple cabbage polyphenol had the powerful inhibit for Acetic acid bacteria and weak inhibit for Escherichia coli.关键词
紫甘蓝/多酚/抗氧化性/自由基/油脂氧化/抑菌性Key words
purple cabbage/polyphenol/antioxidant activity/free radical/lipid oxidation/antibacterial properties分类
轻工纺织引用本文复制引用
刘静,李湘利,梁宝东,李奥迪..紫甘蓝多酚的体外抗氧化能力及抑菌作用[J].食品工业科技,2017,38(23):49-52,57,5.基金项目
济宁学院青年科研基金项目(2015QNKJ04). （2015QNKJ04）
