Comparison Activity of Total Flavonoids from Raspberry Dry Fruit before and after Purification
Total flavonoids were extracted by auxiliary ultrasonic-assisted alcohol method from raspberry dry fruit, then purified through macroporous resin XDA-6. Comparison qualities of the unpurified and purified flavonoids powder include the purity, antioxidant activity, antibacterial activity and hyphae inhibition rate. Results showed that the purity of purified flavonoids dissolved by 50 % alcohol increased by 91.10 %, antioxidant activity of purified flavonoids increased by 13.35 % at 0.25 mg/mL. The minimum inhibitory concentration (MIC) of Escherichia coli and Staphylococcus aureus droped to purified solution concentration of 2 mg/mL (the equivalent of flavonoid concentration of 0.8 mg/mL ) from unpurified solution concentration of 8 mg/mL (the equivalent of flavonoid concentration of 1.6 mg/mL ). The differences of hyphae inhibition rate of flavonoids before and after purification were higher under low concentrations than under high concentrations. The minimum difference of inhibition rate of Fusarium oxysporum f. sp. vasinfectum was 0.6%at 8 mg/mL, while the maximum difference of inhibition rate of Fusarium graminearum was 44.02%at 1 mg/mL. Therefore, the qualities of purified flavonoids were improved after purification.
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万方数据
维普
