Saline Purslane Major Nutrients Analyzed And Studied The Antioxidant Activity Of Extracts And Antibacterial Effects

This paper chose Portulaca oleracea L. as experimental materials and had a systematic study about the major nutritional ingredients, antioxidant effect and bacteriostatic effect. The results are as follows:Firstly, by comparing the nutrients Halophytic purslane with non-halophytes purslane, the results shows that non-halophytic purslane and halophytic purslane on the extraction rate of crude protein, polysaccharides, flavonoids and alkaloids were respectively4%and3.6%,26.1%and25.6%,1.1%and0.9%,0.27%and0.26%,the crude protein, total sugar and alkaloid content of non-halophytic purslane were slight higher than the halophyte purslane, the flavonoids in halophytic purslane was higher than non-halophytes.The content of Na contained the halophyte purslane was much higher than that of non-halophytic purslane. The halophyte purslane was lack of selenium comparing with the non-halophytes purslane. Two kinds of purslane contained15amino acids, the highest content was glutamic acid; besides, the content of the aspartic acid, alanine, glycine, leucine and phenylalanine were higher than the others.Secondly, the scavenging capacity of DPPH radical, hydroxyl radical, superoxide anion and the reducing power of the four different extracts from halophytic purslane were studied. The result showed that the scavenging activity of DPPH radical and hydroxyl radical of four extracts from halophytic purslane were much higher than the superoxide anion scavenging capacity of those in the different radical systems. It demonstrated that the ethanol extract and water extract had a better antioxidant capacity than the others. Moreover, the antioxidant capacity of the ethanol extract and water extract had a dose-effect relationship with the mass concentration.Thirdly, the experiment had a research on the individual antibacterical effects and the synergistic antibacterical effects for the ethanol extract from halophytic purslane and salicornia. The mixing ratio for the ethanol extracts from halophytic purslane and salicornia was (3:5, V/V) which had the best synergistic bacteriostatic effect on Escherichia coli. The mixing ratio of the best synergistic bacteriostatic effect to Staphylococcus aureus, Bacillus subtilis and Pseudomonas aeruginosa was5:1(V/V). Moreover, the synergistic antimicrobial had a better effect than that of the single extract. The MICs and MBCs of the mixed ethanol extracts from halophytic purslane and salicornia in optimal ratio was lower than the single extract. The mixture could reach a better antimicrobial effect at a lower concentration.