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《Food Research and Development》 2015-19
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Study on the Antioxidant and Antibacterial Activities in Vitro of Seabuckthorn Flavonoids

JIAO Yan;CHANG Ying;YU Shi-feng;SUN Xiao-hong;SONG Chun-li;College of Food and Biological Engineering,Qiqihar University;Key Laboratory of Processing Agricultural Products of Heilongjiang Province,Qiqihar University;  
The study was purported to research on the antioxidant activities in vitro and antibacterial activities of seabuckthorn flavonoids. The capacities of eliminating 1,1-dipheny1-2-picrylhydra-zyl(DPPH·) and the2,2'-amino-di(2-ethyl-benzothiazoline sulphonic acid-6)ammonium salt(ABTS+) were assayed compared with the standard sample of rutin and catechin controls. The antibacterial activities were studied through the detemination of the antibacterial circle diameter and minimum inhibitory concentration. The seabuckthorn flavonoids in 100 μg/m L had a capacities of eliminating DPPH· and ABTS+ at the percentages of 65.1 % and92.3 %, respectively, approximate to the rutin and catechin at the same concentration and the antibacterial studies showed strong antibacterial effect against Escherichia coli, Staphylococcus aureus and Bacillus subtilis.
【Fund】: 黑龙江省教育厅项目(12521593)
【CateGory Index】: TS201.2
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