蓝莓叶多酚组成及其抗食源性致病菌活性分析

doi:10.7506/spkx1002-6630-201623016

食品科学

蓝莓叶多酚组成及其抗食源性致病菌活性分析

张添菊1,2，王帆2，李春阳2,*，周涛1,*

1.南京师范大学金陵女子学院，江苏南京 210097；2.江苏省农业科学院农产品加工研究所，江苏南京 210014

出版日期:2016-12-15 发布日期:2016-12-21

Quantitative Analysis and Antimicrobial Activity of Polyphenols from Blueberry Leaves

ZHANG Tianju1,2, WANG Fan2, LI Chunyang2,*, ZHOU Tao1,*

1. Ginling College, Nanjing Normal University, Nanjing 210097, China;
2. Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China

Online:2016-12-15 Published:2016-12-21

摘要/Abstract

摘要： 利用高效液相色谱-二级质谱对蓝莓叶多酚组成进行研究，发现蓝莓叶多酚含有槲皮素-3-O-戊糖苷、绿原酸、新绿原酸、隐绿原酸、槲皮素-3-O-葡萄糖醛酸、山奈酚-3-O-葡萄糖苷、对香豆酰奎尼酸及B型原花青素二聚体等多种酚类物质；通过对6 种常见食源性致病菌的抗菌效果研究，发现蓝莓叶多酚具有广谱抗菌性，对鲍氏志贺氏菌、金黄色葡萄球菌、单增李斯特菌、大肠杆菌、肠炎沙门氏菌和枯草芽孢杆菌具有较好的抑制效果，对枯草芽孢杆菌（Bacillus subtilis，革兰氏阳性（G＋））和肠炎沙门氏菌（Salmonella enteritidis，革兰氏阴性（G－））最小抑菌浓度（minimal inhibitory concentration，MIC）＜9.30 mg/mL，对其他菌株的MIC＜4.65 mg/mL，抑菌活性由强到弱为：金黄色葡萄球菌＞大肠杆菌＞单增李斯特菌＞鲍氏志贺氏菌＞肠炎沙门氏菌＞枯草芽孢杆菌。结果表明：蓝莓叶多酚含有较多生物活性组分，抑菌性强且抑菌谱广泛，可以开发为新型天然防腐剂。

关键词: 蓝莓叶多酚, 组成分析, 高效液相色谱-二级质谱, 抑菌活性

Abstract: The composition of polyphenols from blueberry leaves was quantitatively analyzed by high performance liquid
chromatography-tandem mass spectrometry (HPLC-MS/MS) and their antibacterial activities against foodborne pathogens
were evaluated. The results showed that the polyphenols from blueberry leaves were mainly composed of 5-O-caffeoylquinic
acid, O-p-coumaroylquinic acid, 3-O-caffeoylquinic acid, 4-O-caffeoylquinic acid, B-type proanthocyanidin dimer,
kampferol-3-O-hexiside, quercetin-3-O-gluconide and quercetin-3-O-pentoside. The polyphenols extracted from blueberry
leaves had inhibitory effects on Staphylococcus aureus, Escherichia coli, Listeria monocytogenes, Shigella bogdii,
Salmonella and Bacillus subtilis. The minimum inhibitory concentrations (MIC) against Salmonella and Bacillus subtilis
were below 9.30 mg/mL, while the MIC value was 4.65 mg/mL against all the other foodborne pathogens. The antibacterial
activity against these pathogenic bacteria was in the decreasing order of Staphylococcus aureus > Escherichia coli > Listeria
monocytogene > Shigelta bogdii > Salmonella > Bacillus subtilis. This study indicated that diverse bioactive polyphenols
from blueberry leaves were identified, some of which had a broad-spectrum antibacterial activity and could be developed as
a phytogenic bactericide.

Key words: blueberry leaf polyphenols, composition analysis, high performance liquid chromatography-tandem mass spectrometric (HPLC-MS/MS), antibacterial activity

中图分类号:

TS201.3

张添菊，王帆，李春阳，周涛. 蓝莓叶多酚组成及其抗食源性致病菌活性分析[J]. 食品科学, doi: 10.7506/spkx1002-6630-201623016.

ZHANG Tianju, WANG Fan, LI Chunyang, ZHOU Tao. Quantitative Analysis and Antimicrobial Activity of Polyphenols from Blueberry Leaves[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201623016.

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蓝莓叶多酚组成及其抗食源性致病菌活性分析

Quantitative Analysis and Antimicrobial Activity of Polyphenols from Blueberry Leaves

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