樟树果花色苷组分鉴定及抑菌防腐研究

[目的]为樟树资源的开发利用提供理论依据。[方法]采用纸层析、高效液相色谱和高效气相色谱的方法,鉴定了樟树果的花色苷组分。[结果]樟树果花色苷的主要组分为芍药色素-3-阿拉伯糖苷、芍药色素-3-木糖苷和芍药色素-3-葡萄糖苷或它们的衍生物。樟树果花色苷具有一定的抑菌防腐效果,能显著抑制水和空气中微生物的生长,防止食品变质。[结论]樟树果花色苷具有一定的防腐抑菌作用。

Study on Components Identification and Antibacterial Activity of the Anthocyanin in Fruit of Cinnamomum camphora (L.) Presl.

[Objective] The study aimed to provide theoretical basis for development and utilization of resources of Cinnamomum camphora(L.)Presl.[Method] The anthocyanin components in fruit of Cinnamomum camphora(L.)Presl were identified by the methods of paper chromatography,liquid chromatogram and gas chromatogram.[Result]The results showed that major components were peonidin-3-Arabinoside,peonidin-3-Xyloside and peonidin-3-glucoside or their ramifications,The anthocyanin had antibacterial activity.It could restrain the growth of microbial in water and air and prevent food spoilage.[Conclousion] fruit of Cinnamomum camphora(L.)Presl had certain preservative and bacteriostatic activity.