Isolation and Structural Identification of Antibacterial Components from Phyllanthus emblica L.

doi:10.7506/spkx1002-6630-200909024

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (9 ): 103-108.doi: 10.7506/spkx1002-6630-200909024

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Isolation and Structural Identification of Antibacterial Components from Phyllanthus emblica L.

TANG Chun-hong1 CHEN Dong-mei1 CHEN Gang1,2 GAO Lun-jiang1,2 DONG Quan2

1. Natural and Health Food Research Institute, College of Environmental and Biological Engineering, Chongqing Technology and
Business University, Chongqing 400067, China 2. College of Food Science Southwest University, Chongqing 400716, China

Received:2007-12-12 Online:2009-05-01 Published:2010-12-29
Contact: TANG Chun-hong

Abstract

Abstract:

Ethanol extracts from Phyllanthus emblica L. were further separated into five fractions (A, B, C, D and E) on silica column by gradient elution of chloroform-methanol mixture (setting the volume ratio between them as 50:1, 20:1, 10:1, 1:1 and 0:1). Among the obtained five fractions, C and D showed significant antibacterial activity. Then they were purified into five common monomer compounds (I, II, III, IV and V) through silica gel column chromatography and Sephadex LH-20 column chromatography. The inhibitory effects of the five monomer compounds against Staphylococcus aureus, Escherichia coli and Bacillus subtilis were measured. Three of them, compound II, III and V, showed some antibacterial activities. NMR and MS analysis results showed that the three monomer compounds were gallic acid, quercetin and oleanolic acid, respectively.

Key words: Phyllanthus emblica L., antibacterial components, structural identification

CLC Number:

S567. 239. 81

TANG Chun-hong1 CHEN Dong-mei1 CHEN Gang1,2 GAO Lun-jiang1,2 DONG Quan2. Isolation and Structural Identification of Antibacterial Components from Phyllanthus emblica L.[J]. FOOD SCIENCE, 2009, 30(9 ): 103-108.

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Isolation and Structural Identification of Antibacterial Components from Phyllanthus emblica L.

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