苦丁茶多糖活性成分动态累积及其抑菌活性

doi:10.7506/spkx1002-6630-201409010

食品科学

苦丁茶多糖活性成分动态累积及其抑菌活性

蔡鹃，黄敏桃，黄云峰，赖茂祥，黄荣韶，刘华钢，黄庶识

1.广西科学院生物物理实验室，广西南宁 530007；2.赣州卫生学校药学系，江西赣州 341000；3. 广西中医研究院，广西南宁 530022；4.广西大学农学院，广西南宁 530004；5.广西医科大学药学院，广西南宁 530021

出版日期:2014-05-15 发布日期:2014-05-19

Dynamic Change in Bioactive Polysaccharides and Antimicrobial Activity of Kudingcha (Ilex kudingcha C. J. Tseng.)

CAI Juan, HUANG Min-tao, HUANG Yun-feng, LAI Mao-xiang, HUANG Rong-shao, LIU Hua-gang, HUANG Shu-shi

1. Biophysics Laboratory, Guangxi Academy of Sciences, Nanning 530007, China; 2. Department of Pharmacy, Ganzhou Health School, Ganzhou 341000, China; 3. Guangxi Academy of Traditional Chinese Medicine, Nanning 530022, China; 4. Department of Agronomy, Guangxi University, Nanning 530004, China; 5. College of Pharmaceutical Sciences, Guangxi Medical University, Nanning 530021, China

Online:2014-05-15 Published:2014-05-19

摘要/Abstract

摘要：

目的：研究苦丁茶（Ilex kudingcha C. J. Tseng.）中主要抑菌活性成分多糖在不同采收月份的动态累积规律。方法：将不同采收期的苦丁茶叶水浴回流提取3 次，用杯碟法分别测定其对大肠杆菌、金黄色葡萄球菌和绿脓杆菌3 种菌的抑菌圈直径，比较不同采收期苦丁茶水提物抑菌圈直径大小，确定最佳采收期。通过苯酚硫酸法测定不同采收期苦丁茶提取物中多糖含量，分析多糖含量与苦丁茶抑菌能力之间相关性；同时采集不同采收期红外光谱，分析与多糖相关的特征峰强度变化规律及其与抑菌活性之间的相关性。结果：在一年的不同月份生长期内，苦丁茶多糖含量在1—3月份逐渐增加，4月份达到最大值96.6 mg/g，然后呈缓慢下降的趋势，7—10月变化不大，11月份后含量显著降低，12月达到全年最低值47.7 mg/g。苦丁茶水提物对大肠杆菌、金黄色葡萄球菌和绿脓杆菌3 种菌的抑制作用在4月份最大， 12月份最小，与苦丁茶多糖含量的变化规律基本一致。结论：苦丁茶抑菌活性多糖成分4月份含量最高，为最佳采收期；苷类和多糖为苦丁茶抑菌活性成分。

关键词: 苦丁茶, 采收期, 多糖活性成分, 红外光谱, 抑菌活性

Abstract:

Purpose: To investigate the dynamic accumulation pattern of the main antibacterial constituent, polysaccharides
in Kudingcha collected at different months. Methods: Kudingcha was subjected to reflux extraction on a hot water bath
and the process was repeated for three times. The cylinder plate method was used to measure the antimicrobial capacity.
The diameter of inhibition zone was used to determine the optimal harvest time for Kudingcha. The sugar content was
determined by the phenol sulfuric acid method. The correlation between polysaccharides and antibacterial activity was
evaluated. The fingerprint spectra of Kudingcha aqueous extract obtained by Fourier transform infrared spectroscopy
(FTIR) were studied and the correlation between characteristic peaks and antibacterial activity was evaluated. Results: The
polysaccharide content in Kudingcha increased gradually during the first three months, and reached the peak of 96.6 mg/g
in April. Then, it declined gradually to the lowest level of 47.7 mg/g in December. The greatest diameters of inhibition zone
of Escherichia coli, Staphyloccocus aureus Rosenbach, Pseudomonas aeruginosa were observed when exposed to aqueous
extract of Kudingcha harvested in April, and the lowest level when exposed to Kudingcha harvested in December. This trend
was similar to the observation for polysaccharide content. Conclusion: The content of antibacterial components is at the
highest level in Kudingcha harvested in April, and the best harvest period is in April. Glycosides and polysaccharides are
antibacterial components in Kudingcha.

Key words: Ilex kudingcha C. J. Tseng, harvest period, bioactive polysaccharides, Fourier transform infrared spectrometer(FT-IR), antibacterial activity

蔡鹃，黄敏桃，黄云峰，赖茂祥，黄荣韶，刘华钢，黄庶识. 苦丁茶多糖活性成分动态累积及其抑菌活性[J]. 食品科学, doi: 10.7506/spkx1002-6630-201409010.

CAI Juan, HUANG Min-tao, HUANG Yun-feng, LAI Mao-xiang, HUANG Rong-shao, LIU Hua-gang, HUANG Shu-shi. Dynamic Change in Bioactive Polysaccharides and Antimicrobial Activity of Kudingcha (Ilex kudingcha C. J. Tseng.)[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201409010.

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苦丁茶多糖活性成分动态累积及其抑菌活性

Dynamic Change in Bioactive Polysaccharides and Antimicrobial Activity of Kudingcha (Ilex kudingcha C. J. Tseng.)

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