食品与机械2025，Vol.41Issue(3)：134-141,8.DOI:10.13652/j.spjx.1003.5788.2024.80559
5种处理方法对赶黄草功效成分、体外抗氧化性和抑菌活性的影响
Effects of five different processing methods on functional components,in vitro antioxidant ability,and antibacterial activities of Penthorum chinense Pursh
摘要
Abstract
[Objective]To elucidate the effects of processing methods on the components and functions of Penthorum chinense Pursh,and to provide a theoretical foundation for the development of new products.[Methods]This study compares the effects of five distinct processing methods-cleansing,wine-processing,vinegar-processing,salt-processing,and ginger-processing-on the functional components,in vitro antioxidant activity,and antibacterial activity of Penthorum chinense Pursh.To be specific,the differences in functional components before and after processing are analyzed,the in vitro antioxidant activity is measured using DPPH and ABTS+radical scavenging models,and the antibacterial effects of the processed medicine against Escherichia coli,Staphylococcus aureus,Salmonella paratyphi B,and Salmonella enteritidis are evaluated.[Results]The Penthorum chinense Pursh subjected to the cleansing process has a significantly higher content of total flavonoids and total polyphenols than those treated with other methods(P<0.05),followed by those treated by salt-processing and wine-processing,with vinegar-processed samples showing the lowest levels.The wine-processed Penthorum chinense Pursh exhibits the strongest antibacterial activity against Escherichia coli,Staphylococcus aureus,and Salmonella Enteritidis,while the salt-processed samples show the weakest activity.In terms of antioxidant capacity,the wine-processed Penthorum chinense Pursh demonstrates the highest scavenging ability against DPPH and ABTS+radicals,with IC50 values of 33.52 and 35.86 μg/mL,respectively.Conversely,the vinegar-processed samples exhibit the weakest scavenging ability against DPPH and ABTS+radicals,with IC50 values of 43.90 and 54.87 μg/mL,respectively.The primary active components responsible for the scavenging of DPPH and ABTS+radicals in Penthorum chinense Pursh are identified as gallic acid,kaempferol-3-O-rutinoside,pinocembrin,and rutin.[Conclusion]Wine-processing is identified as the optimal treatment method for Penthorum chinense Pursh.关键词
赶黄草/处理方法/功能成分/抑菌能力/抗氧化活性Key words
Penthorum chinense Pursh/processing method/functional components/antibacterial ability/antioxidant activity引用本文复制引用
梁红春,夏陈,邓俊琳,余鳗游,刘刚,向卓亚..5种处理方法对赶黄草功效成分、体外抗氧化性和抑菌活性的影响[J].食品与机械,2025,41(3):134-141,8.基金项目
四川省农业科学院科技成果中试熟化与示范转化项目(编号:2024ZSSFXD03-12) （编号:2024ZSSFXD03-12）
四川省农业科学院"1+9揭榜挂帅"项目(编号:1+9KJGG007) （编号:1+9KJGG007）
四川道地中药材创新团队项目(编号:SCCXTD-2020-19) （编号:SCCXTD-2020-19）
