Effects of Antioxidation and Antibacterial Activities of Polyphenols From Ginkgo Fruit Sarcotesta Separation by Macroporus Resin

doi:10.14088/j.cnki.issn0439-8114.2018.11.018

Abstract

Abstract: The total polyphenols were extracted by ethanol reflux method, and the D-101 macroporous resin was used to purify the total polyphenols to study the effect of antioxidation and antibacterial activities on polyphenols from ginkgo（Ginkgo biloba L.） fruit sarcotesta separation by macroporous adsorption resin. The macroporous adsorption resin was eluted by 30%,50%,70%,90% ethanol and to inspect the polyphenol content and the antioxidant and antibacterial activity of different elution. Results showed that 90% ethanol elution had the highest polyphenol content and the highest antioxidant activity. The results showed that the antibacterial activity of 90% ethanol elution on the bacteria from carrot juice was significantly higher than that of crude extract. D-101 macroporous resin is suitable for the preliminary purification of polyphenols from ginkgo fruit sarcotesta.

Key words: ginkgo（Ginkgo biloba L.） fruit sarcotesta, polyphenol, antioxidant, antibacterial activity, macroporous resin

CLC Number:

R931.6
R282

GUO Pei-pei, ZHANG Xue-juan, MA Yong-zhen, XU Yan. Effects of Antioxidation and Antibacterial Activities of Polyphenols From Ginkgo Fruit Sarcotesta Separation by Macroporus Resin[J]. HUBEI AGRICULTURAL SCIENCES, 2018, 57(11): 75-78.

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