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《Journal of Northeast Agricultural University》 2012-03
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Antioxidation and antibacterial property of flavonoids compounds extracted from acanthopanax leaves

ZHANG Yinghua,GUAN Xue(Food College,Northeast Agricultural University,Harbin 150030,China)  
The antioxidation and antibacterial properties of flavonoids extracted from acanthopana x leaves were studied and the quantitative and qualitative analyses were carried out in this experiment.Using ultraviolet spectrophotometry method,the content of the obtained total flavonoids was determined to be 0.34%.Flavonoids extracted from acanthopanax leaves possessed strong capability of eliminating O2-,·OH and DPPH,its clearance capability was better than that of vitamin c but inferior to rutin.Using spectrophotometry and plating method,the antibacterial property were studied.The results showed that the flavonoids had a certain of bacteriostatic effect to Escherichia coli,staphylococcus aureus,salmonella and fluorescence pseudomonas,with the increasing of acanthopanax senticocous flavonoids concentration,and the effect of bacteriostatic was also increased.
【Fund】: 高等学校博士学科重点专项科研基金新教师基金
【CateGory Index】: TQ461
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