不同品种紫苏叶迷迭香酸的提取及其生物活性

Extraction of Rosmarinic Acid from Different Varieties of Perilla Leaves and Its Biological Activity

摘要:

以45个不同品种紫苏叶为原料，通过超声辅助水提法制备紫苏迷迭香酸，选取迷迭香酸含量高的三个品种利用XDA-8型大孔树脂和中压制备色谱分离纯化，采用体外抗氧化的方法研究紫苏迷迭香酸对DPPH自由基和ABTS自由基的清除能力，并通过测定抑菌圈直径比较抑菌能力。结果表明：45个不同品种紫苏叶粗提物中迷迭香酸含量有显著差异，其中ZY7-1、ZB3、DZ-1粗提物中迷迭香酸含量最高，分别为7.87%、7.34%、7.32%；DPPH自由基的IC50值分别为85.18、87.22和88.45 μg/mL，且迷迭香酸含量与提取物的抗氧化能力呈显著正相关（p<0.05）。纯化后迷迭香酸含量分别提高到59.28%、54.41%、51.13%，清除DPPH自由基的IC50值分别为15.03、19.08、20.91 μg/mL，清除ABTS自由基的IC50值分别为26.57、33.11、36.59 μg/mL；并检测其对大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌生长的抑制能力，呈现不同的抑菌能力, 且随着浓度增加，抑菌作用越明显，ZY7-1和 ZB3对金黄色葡萄球菌最大抑菌圈直径为12.50 mm、11.80 mm；DZ-1对枯草芽孢杆菌最大抑菌圈直径为12.40 mm。

Abstract:

Forty-five different varieties of Perilla leaves were used as raw materials, the Perilla rosmarinic acid was prepared by ultrasonic-assisted water extraction. Three varieties with high rosmarinic acid content were selected and purified by XDA-8 type macroporous resin and medium pressure preparative chromatography. The scavenging ability of DPPH free radicals and ABTS free radicals were tested. The bacteriostatic ability was compared by measuring the diameter of the bacteriostatic zone. The results showed that there were significant differences in the rosmarinic acid content in the crude extracts of 45 different varieties of Perilla leaves. Among them, the crude extracts of ZY7-1, ZB3 and DZ-1 had the highest rosmarinic acid content, 7.87%, 7.34% and 7.32% respectively. The IC50 values of DPPH free radicals were 85.18, 87.22 and 88.45 μg/mL, respectively, and the content of rosmarinic acid was significantly positively correlated with the antioxidant capacity of the extract (p<0.05). After purification, the content of rosmarinic acid increased to 59.28%, 54.41% and 51.13%, respectively. The IC50 values for removing DPPH free radicals were 15.03, 19.08, 20.91 μg/mL, the IC50 values of scavenging ABTS free radicals were 26.57, 33.11, 36.59 μg/mL, respectively. The inhibitory ability against the growth of Escherichia coli, Staphylococcus aureus, Bacillus subtilis was tested, showing different antibacterial ability, and as the concentration increases, the antibacterial effect is more obvious. The maximum diameter of ZY7-1 and ZB3 against Staphylococcus aureus is 12.50 mm and 11.80 mm, respectively; the maximum diameter of DZ-1 against Bacillus subtilis is 12.40 mm. Conclusion: the content of rosmarinic acid in different varieties of Perilla is different. The crude extracts of ZY7-1, ZB3 and DZ-1 with the highest rosmarinic acid content are selected for purification to obtain high-content rosmarinic acid for biological activity detection, which shows that they have good antioxidant and antibacterial properties.