Study On Antioxidative Activuty And Antimicrobial Effect Of Pingguoli Phenolic Compound

Pingguoli in Yanbian area is rich in resources, but a lot of effective resource utilization is very low at this stage, hope apple pear polyphenols and antioxidant and antibacterial activity, as the apple-pear efficient use of resources to provide a reliable theoretical basis.To different growth stages apple pear apple pear fruit as raw material, respectively, using spectrophotometer and HPLC part of its skin and flesh, and eight total polyphenol content of phenolic substances; thinning period were selected defective young fruit and mature fruit pingguoli as raw materials extraction and purification of polyphenols. Purified polyphenols using three different methods to verify the antioxidant activity. Select E. coli, Staphylococcus aureus and Salmonella in three different strains, purified using phenol extraction of antibacterial substances.The results show that the pingguoli fruit growth and development of total polyphenol content decreased fruit drop rapidly expanding period, then decreased slowly, the total polyphenol content of the initial peel 25mg·g-1 in about the late 6mg·g-1 about. The total phenol content of flesh in the time in the young fruit was 6mg·g-1, while the mature fruit is about 0.5mg·g-1. pingguoli fruit growth and development process there are a variety of polyphenol content decreased gradually, in the determination of phenolic compounds in the eight to the highest arbutin content, followed by chlorogenic acid. Accounted for the highest arbutin content of young fruit fresh weight of pingguoli more thanl%, the highest content of chlorogenic acid is also more than 0.4%. pingguoli phenolic compounds on DPPH free radical scavenging effect of a good, clear more than 90%, including thinning of young fruit phenols in IC50 for the 19μg·ml-1. pingguoli phenolic compounds on hydroxyl radical scavenging is also very good, more than 60% clearance rate. Pingguoli fruit thinning of young fruit phenolic compounds on nitrite removal rate of 80%, and its IC50 was 750μg·ml-1. pingguoli polyphenols on Staphylococcus aureus and Salmonella has some inhibitory effects, but compared to other antimicrobial agents, inhibition is not strong.