苦荞麸皮黄酮提取物及有效成分的抑菌活性

Antibacterial Activities of Flavonoid Extracts of Tartary Buckwheat Bran and Its Effective Components

摘要:

研究苦荞麸皮总黄酮粗品及精品对病原菌的抑制作用，并初步分析其黄酮类成分，评价不同黄酮单体的抑菌活性。通过平板打孔法及二倍稀释法检测苦荞麸皮总黄酮粗品及精品及其4种黄酮单体的抗菌活性，使用高效液相色谱法定性定量检测苦荞麸皮总黄酮粗品及精品的黄酮成分。结果表明，苦荞麸皮黄酮精品对金黄色葡萄球菌、藤黄微球菌、肠球菌、大肠杆菌、志贺氏杆菌、沙门氏菌的抑制效果优于粗品。苦荞麸皮黄酮主要黄酮成分为芦丁、山奈酚-3-O-芸香糖苷、槲皮素和山奈酚，精品的总黄酮含量是粗品总黄酮含量的2.84倍。4种黄酮单体的抑菌能力具有一定的构效关系，其中槲皮素对所有供试菌均表现出较好的抑菌活性。

Abstract:

This work aimed to study the antibacterial activities of crude and refined extracts of total flavonoids from tartary buckwheat bran on pathogenic bacteria, to analyze the flavonoid monomer components and evaluate the antibacterial activity of different flavonoid glycosides. The antibacterial activity of crude and refined total flavonoids and their four flavonoid glycosides was investigated by the diffusion plate method and double dilution method. Qualitative and quantitative determination of total flavonoids in tartary buckwheat bran were detected by high-performance liquid chromatography (HPLC). The refined extract of tartary buckwheat bran had stronger antibacterial activity on Staphylococcus aureus, Micrococcus luteus, Enterococcus, Escherichia coli, Shigella, and Salmonella than the crude extract. The main flavonoids of tartary buckwheat bran were rutin, kaempferol-3-O-rutin, quercetin and kaempferol. The total flavonoid content of refined extract was 2.84 times that of the crude extract. The antibacterial activities of four flavonoid monomers showed a certain structure-activity relationship. Among them, quercetin showed good antibacterial activity against all tested bacteria.