Physicochemical Properties And Antimicrobial Mechanism Of Taxifolin

In this paper,we compared the differences in solubility,stability,oil-water partition coefficient and antioxidant activity of flavonoids such as Taxifolin,Dihydromyricetin,Astilbin and Quercetin.Then the bacteriostatic effect of Taxifolin was tested to explore its bacteriostatic mechanism and to study its freshness preservation effect on pasteurized milk.The results are as follows:1.The solubility of these four flavonoids was compared:Dihydromyricetin,>Astilbin>Taxifolin>Quercetin,As the p H of the solution increases,the solubility increases.The stability of flavonoids was in the order of Taxifolin>Astilbin>Dihydromyricetin>Quercetin.The stability of flavonoids in SGF is better than that in SIF.With the increase of p H and temperature,the stability of flavonoids decreases.2.Three methods were used in the in vitro antioxidant experiment:DPPH scavenging ability,ABTS scavenging ability and the determination of Fe³⁺ reducing power.test.The four flavonoids antioxidant ability:Quercetin>Dihydromyricetin>Taxifolin>Astilbin.3.The MIC of Taxifolin against E.coli is 1.11 mg/m L,the lowest bactericidal concentration is 2.22 mg/m L,and the lowest inhibitory concentration against Staphylococcus aureus is 0.556 mg/m L,and the lowest bactericidal concentration is determined by the double broth dilution method,and the final result is 1.11 mg/m L.Through the checkerboard method to test the combined antibacterial effect of Douglas fir and antibiotics,it was found that Taxifolin and Tetracycline had a synergistic effect.The bacteriostatic mechanism of Taxifolin was explored from the leakage of bacterial endogenous substances,the integrity of the cell membrane,the morphology of the cell wall,the dispersibility of the bacterial solution,and the activity of cell enzymes.And at the same time increase the activity of SOD enzyme and ALP enzyme.4.In the milk preservation experiment,the effects of different concentrations of Taxifolin on the change of acidity,total number of bacteria and lactose in milk during storage were detected.It was found that Taxifolin effectively alleviated the change of acidity,inhibited the growth of bacteria in milk,and reduced the change of lactose.