大黄抑制食源性致病菌的活性成分研究

侯媛媛; 吴文惠; 许剑锋; 宋益善

doi:10.13386/j.issn1002-0306.2015.18.006

大黄抑制食源性致病菌的活性成分研究

上海海洋大学食品学院

基金项目:

国家自然科学基金(81341082)；

详细信息

作者简介:
侯媛媛(1989-),女,硕士研究生,主要从事食品微生物方面的研究,E-mail:hou_yuan_yuan@126.com。;

宋益善(1980-),男,讲师,主要从事无机分析化学及食品微生物方面的研究,E-mail:yssong@shou.edu.cn。;

中图分类号: TS201.3
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出版历程
- 收稿日期: 2015-01-05

Antibacterial activities of rhubarb extracts against food-borne bacteria and the bioactive compounds

Colleage of Food Science and Technology,Shanghai Ocean University

摘要

摘要: 研究了大黄对大肠杆菌、沙门氏菌和金黄色葡萄球菌的抑菌效果,初筛的结果显示大黄醇提物对这3种菌均有较强的抑菌作用,并发现其中抑菌作用最强的物质分布在大黄氯仿段萃取物中。利用UPLC-MS-MS分析大黄氯仿段萃取物,发现大黄氯仿段萃取物的主要成分分别是大黄素、芦荟大黄素、大黄酸、大黄素甲醚和大黄酚。在这五种化合物中,大黄酸对大肠杆菌和沙门氏菌具有最强的抑菌效果,对大肠杆菌和沙门氏菌的最小抑菌浓度分别为125μg/m L和250μg/m L,最小杀菌浓度分别为250μg/m L和500μg/m L,大黄素对于金黄色葡萄球菌具有较强的抑菌效果,最小抑菌浓度和最小杀菌浓度分别为62.5μg/m L和125μg/m L。
- 大黄 /
- 抑菌 /
- 大肠杆菌 /
- 沙门氏菌 /
- 金黄色葡萄球菌
Abstract: In this study,antibacterial activities of rhubarb against E. coli,Salmonella and S. aureus were studied.Preliminery screening indicated that rhubarb root ethanol extract,and the chloroform fraction was found to be the most active fraction of the crude extract. Five major compounds were identified from the chloroform fraction by UPLC-MS/MS,namely emodin,aloe-emodin,rhein,physcion and chysophanol. Among these five compounds,rhein showed the greatest antibacterial activities against E.coli and Salmonella with the MIC as 125 and250 μg/m L,MBC as 250 and 500 μg/m L. Emodin showed the greatest antibacterial activities against S. aureus.with the MIC and MBC as 62.5 and 125 μg/m L.
- rhubarb /
- antibacterial /
- E.coli /
- Salmonella /
- S.aureus