番石榴多酚成分分析及抑菌活性研究

采用UPLC-MS/MS法对番石榴多酚中部分酚类物质进行了定性分析。以抑菌圈直径为评价指标，测定了番石榴多酚的抑菌活性，并以金黄色葡萄球菌为指示菌，对其抑菌稳定性进行了研究。结果表明：番石榴多酚中含有没食子酸、儿茶素、槲皮素、原儿茶酸、山奈素和绿原酸等酚类物质。番石榴多酚对金黄色葡萄球菌、大肠埃希氏杆菌、单增李斯特菌、铜绿假单胞菌、腐败希瓦氏菌和枯草芽孢杆菌具有较好的抑制效果，除了单增李斯特菌和腐败希瓦氏菌的MIC低于5 mg/mL外，其余均低于2.5 mg/mL。番石榴多酚在pH4~5范围内处理后抑菌活性最强，其抑菌活性对温度、紫外照射具有稳定性，低盐度会促进其抑菌活性。

Quantitative Analysis and Antimicrobial Activity of Guava Polyphenols

In this paper, the linear trend estimation, M-K mutation test and wavelet transform of Morlet function were used to analyze the variation characteristics of temperatures, precipitation, precipitation days and precipitation intensity in Hainan from 1961 to 2011. The results showed that(1)The trend of Hainan climate warming in recent 51 years is clearly, which attained the 0.05 significance level test, especially the annual mean minimum temperature and the average temperature in winter which had the most significant upward trend for the climate tendency rate was 0.28 ℃/10 a and 0.29 ℃/10 a, respectively. Besides, all the temperature factors mutated in later 1980s and had significant 3~4 year and 12 year periods.(2)Annual and seasonal precipitation presented a weak linear increasing trend as well as the number of annual precipitation days reached storm rainfall grade and precipitation intensity