菱角梗、菱角壳提取物抑菌活性及其活性成分分析

王洪斌; 陈云舒; 严守雷; 梅大佐; 赵道华; 张剑雄; 王清章; 李洁

doi:10.13386/j.issn1002-0306.2020040081

菱角梗、菱角壳提取物抑菌活性及其活性成分分析

doi: 10.13386/j.issn1002-0306.2020040081

王洪斌¹,
陈云舒²,
严守雷^2,3, ,,
梅大佐⁴,
赵道华⁴,
张剑雄⁵,
王清章¹,
李洁^2,3

1. 武昌工学院食品与环境工程学院, 湖北武汉 430065;
2. 华中农业大学食品科学技术学院, 湖北武汉 430070;
3. 湖北省水生蔬菜保鲜加工工程技术研究中心, 湖北武汉 430070;
4. 湖北华贵食品有限公司, 湖北洪湖 433200;
5. 湖北天井湖农业科技服务有限公司, 湖北黄冈 438203

基金项目:

湖北省技术创新专项（2019ABA108）。

详细信息

作者简介:
王洪斌(1987-),男,硕士,讲师,研究方向:农产品保鲜加工与功能性成分,E-mail:whb879694@yeah.net。

通讯作者:
严守雷(1975-),男,博士,副教授,研究方向:水生蔬菜加工与贮藏,E-mail:yanshoulei1225@163.com。

中图分类号: TS255.1
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出版历程
- 收稿日期: 2020-04-08

Antibacterial Activity and Component Analysis of Water Chestnut Stem and Water Chestnut Pericarp Extracts

1. School of Food and Environmental Engineering, Wuchang Institute of Technology, Wuhan 430065, China;
2. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China;
3. Hubei Provincial Aquatic Vegetable Fresh-keeping Processing Engineering Technology Research Center, Wuhan 430070, China;
4. Hubei Huagui Food Co., Ltd., Honghu 433200, China;
5. Hubei Tianjinghu Agricultural Technology Service Co., Ltd., Huanggang 438203, China

摘要

摘要: 采用滤纸片扩散法研究菱角梗、菱角壳乙醇提取液及其不同溶剂萃取物的抑菌活性，并考察不同温度、pH、紫外辐照对菱角梗、菱角壳乙酸乙酯萃取物抑菌活性稳定性的影响，最后，采用高效液相色谱法和超高效液质联用法对菱角梗、菱角壳乙酸乙酯萃取物中的成分进行鉴定。结果表明：菱角梗、菱角壳乙酸乙酯萃取物对金黄色葡萄球菌、大肠杆菌和酿酒酵母菌的最小抑菌浓度分别为0.391、0.391、3.125 mg/mL和0.098、0.195、1.563 mg/mL，抑菌效果显示，菱角壳乙酸乙酯萃取物优于菱角梗乙酸乙酯萃取物，二者萃取物均对革兰氏阳性菌具有显著抑菌作用，且效果强于革兰氏阴性菌，对真菌的抑菌作用最弱；菱角梗、菱角壳乙酸乙酯萃取物在温度20~100℃、pH5~9和紫外光处理10~40 min时，均表现出良好的抑菌稳定性。经鉴定，菱角梗乙酸乙酯萃取物中含量最高的是没食子酸和1，2，6-三-O-没食子酰-β-D-葡萄糖，含量为45.87%，菱角壳乙酸乙酯萃取物中含量最高的是1，2，3，6-四-O-没食子酰-β-D-葡萄糖、槲皮素-3-O-半乳糖苷和1，2，6-三-O-没食子酰-β-D-葡萄糖，含量为57.84%。本文为菱角梗、菱角壳提取物作为抑菌剂的实际应用提供了参考。
- 菱角梗 /
- 菱角壳 /
- 抑菌活性
Abstract: Filter paper diffusion method was used to study the bacteriostatic activity of ethanol extracts from water chestnut stem and water chestnut pericarp and their different solvent extracts. The effects of different temperature,pH and UV irradiation on the stability of bacteriostatic activity of ethyl acetate extracts from water chestnut stem and water chestnut pericarp were also investigated. Finally,the components of ethyl acetate extracts from water chestnut stem and water chestnut pericarp was studied by HPLC and HPLC-MS to identify. The results showed that the minimum inhibitory concentrations of the extracts of water chestnut stem and water chestnut pericarp to Staphylococcus aureus,Escherichia coli and Saccharomyces cerevisiae were 0.391,0.391,3.125 mg/mL and 0.098,0.195 and 1.563 mg/mL,respectively,the antibacterial effect showed that the ethyl acetate extract of the water chestnut pericarp was superior to the ethyl acetate extract of the water chestnut stem. Both extracts had a significant bacteriostatic effect on Gram-positive bacteria,and the effect was stronger than Gram-negative bacteria,and they had the weakest antibacterial effect on fungi. The ethyl acetate extracts of water chestnut stem and water chestnut pericarp showed good antibacterial stability when treated at 20~100 ℃,pH5~9 and ultraviolet light for 10~40 min. The content of gallic acid and 1,2,6-tri-O-galloyl-β-D-glucose in the ethyl acetate extract of water chestnut stem was 45.87%. The content of 1,2,3,6-tetra-O-galloyl-β-D-glucose,Quercetin-3-O-galactoside and 1,2,6-tri-O-galloyl-β-D-glucose in the ethyl acetate extract of water chestnut pericarp was 57.84%. This paper provides a reference for the practical application of the extracts of water chestnut stem and water chestnut pericarp as bacteriostatic agents.
- water chestnut stem /
- water chestnut pericarp /
- antibacterial activity

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