Synthesis of Zinc Oxide Nanoparticles Using Polyphenols from Acanthopanax senticosus and Its Antioxidant and Antibacterial Properties
This experiment aimed to study the green synthesis of zinc oxide nanoparticles(ZnO NPs)and ex-plore its activity.ZnO NPs were synthesized by the green synthesis method with polyphenols from Acantho-panax senticosus as raw materials,and the samples were characterized by UV-visible spectrophotometer,X-ray diffractometer(XRD),Fourier transform infrared spectrometer(FTIR),scanning electron microscope(SEM),transmission electron microscope(TEM),thermogravimetric analysis(TG)and particle size analy-sis,antioxidant property was evaluated by the 1,1-diphenyl-2-picrylhydrazyl(DPPH)and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS)radical scavenging tests,and the antibacterial property was e-valuated by antibacterial tests of Salmonella,Escherichia coli and Staphylococcus aureus.The results showed that ZnO NPs were successfully synthesized in this experiment,with an absorption peak at 361 nm.Its mor-phology was observed as a hexagonal wurtzite structure with an average grain size of 77.45 nm.When the mass concentration of ZnO NPs was 6 g/L,the scavenging rate of DPPH radical reached 93.28％.When the mass concentration of ZnO NPs was 9 g/L,the scavenging rate of ABTS radical reached 73.83％.The minimum in-hibitory concentration of ZnO NPs against Salmonella and Escherichia coli was 64 g/L,and the minimum bac-tericidal concentration was 80 g/L;the minimum inhibitory concentration of ZnO NPs against Staphylococcus aureus was 80 g/L,and the minimum bactericidal concentration was 88 g/L.The antibacterial activity of ZnO NPs against Escherichia coli,Salmonella and Staphylococcus aureus was higher than that of zinc oxide(ZnO).In conclusion,this experiment successfully synthesizes ZnO NPs with polyphenols from Acanthopanax senticosus as raw materials,and they have good antioxidant and antibacterial properties,which lays a founda-tion for their further development as feed additives.[Chinese Journal of Animal Nutrition,2024,36(4):2648-2659]
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