Antibacterial activity of anthraquinone from cassia seed on spiced pig head

2nd International Conference on New Material and Chemical Industry

材料科学;化学工业

Xu, L.Y.^1,2,3,4 ; Li, X.^1,2,3,4 ; Cui, Y.Q.^1,2,3,4 ; Pang, M.X.^1,2,3,4 ; Wang, F.^1,2,3,4 ; Qi, J.H.^1,2,3,4

College of Food Science and Engineering, Beijing Key Laboratory of Detection, Control of Spoilage Organisms, Pesticide Residues in Agricultural Products, Beijing

102206, China^1

Food Chemistry Teaching Team, Beijing University of Agriculture, Beijing

102206, China^2

Pig Innovation Team, Modern Agricultural Industry Technology System Beijing Innovation Team, Beijing

100102, China^3

High Level Projects of Beijing Universities Cross Training, Beijing

102206, China^4

关键词: Anti-bacterial activity;    Ethanol concentrations;    Minimal inhibitory concentration;    Minimum inhibitory concentration;    Single-factor experiments;    Staphylococcus aureus;    Ultrasonic extraction;    Ultraviolet spectrophotometry;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/292/1/012003/pdf
DOI  :  10.1088/1757-899X/292/1/012003

学科分类：材料科学（综合）

来源: IOP

【 摘 要 】

[Objective] To optimize the extraction of anthraquinone from cassia seed by ultrasonic extraction and its antibacterial activity. [Method] The influences of different extraction time and ethanol concentration, on anthraquinone content were evaluated by a single factor experiment. And anthraquinone content was determined by ultraviolet spectrophotometry. The bacteriostasis of anthraquinone on spiced pig head's common putrefying bacteria: Staphylococcus, Serratieae, Bacillus, Proteus and the minimal inhibitory concentration (MIC) were studied by oxford plate assay system. [Result] The best extraction time was 30 minutes and the best ethanol concentration was 80%. The antibacterial activity of the cassia seed anthraquinone on Staphylococcus Aureus, Bacillus Proteus is obviously, the minimum inhibitory concentrations were 0.125 g/mL, 0.125 g/mL, 1 g/mL respectively and no inhibitory effect on Serratieae. [Conclusions] The anthraquinones from Cassia seed can inhibit a part of spoilage bacteria in spiced pig heads.