[目的]研究蒲公英多酚的抗氧化活性和抑菌活性,为蒲公英资源的开发利用提供基础理论研究.[方法]本研究利用热水浸提法提取蒲公英多酚,D101大孔吸附树脂分离纯化,并对其提取物进行抗氧化活性和抑菌活性的测定.[结果]以该法提取的蒲公英多酚,其提取量占蒲公英干草的0.219%且多酚含量为0.124mg· mL-1.蒲公英多酚的总抗氧化活性及其对羟基自由基(·OH)和超氧阴离子自由基(·O2)的清除率均随样品浓度的增加而增大,且总抗氧化活性、对·OH和·O2的清除作用均强于VC.蒲公英多酚对金黄色葡萄球菌、枯草芽胞杆菌、大肠杆菌和沙门氏菌均有一定的抑菌作用,对金黄色葡萄球和枯草芽胞杆菌的抑菌作用更为明显.[结论]蒲公英多酚具有良好的抗氧化活性和抑菌效果,可为天然食品抗氧化剂和防腐剂的开发利用.
[Objective] The andoxidant and bacteriostasis activity of dandelion polyphenols were studied to provide a fundamental reference for the development and utilization of dandelion resources.[Method] In this study,hot-water was used to extract dandelion polyphenols,and D 101 macroporous resin was use to separate and purify.The content of its extract and antioxidant and bacteriostasis activity were determined.[Result] The extraction volume of the dandelion polyphenol was 0.219% of the dandelion hay which was 0.124 mg· mL 1.The total antioxidant activity of dandelion polyphenols and its scavenging ability to hydroxyl radical (·OH) and superoxide anion (·O2) all enhanced with the concentration increase of polyphenols and was better than VC.Dandelion polyphenols had some bacteriostatic effect for Staphylococcus aureus,Bacillus subtilis,Escherichia coli and Salmonella,and a stronger antibacterial effect for Staphylococcus aureus and Bacillus subtilis.[Conclusion] Dandelion polyphenols have good antioxidant activity and bacteriostatic effect.It can be used as a natural food antioxidant and a preservative.