CAJ | 학술논문

以黑苦荞为原料，研究黑苦荞中黄酮类化合物的稳定性和抑菌活性。结果表明：温度在20~80℃时黄酮类化合物含量基本不变；在弱酸性（pH 4~7）条件下黄酮类化合物的含量较为稳定；光照对黑苦荞黄酮的稳定性影响不大；加入氧化剂H2O2对黑苦荞黄酮的稳定性影响不大，而加入还原剂Na2SO3对其有强烈破坏作用；K+、Na+、Ca2+、Mg2+四种金属离子对苦荞黄酮稳定性无明显影响，Al3+，Fe2+、Fe3+对其影响较大，保存时应尽量避免与此类物质接触。抑菌实验表明，最小抑菌浓度（MIC）值分别为金黄色葡萄球菌25 mg/mL、枯草芽孢杆菌50 mg/mL、大肠杆菌100 mg/mL，黑苦荞黄酮类化合物对金黄色葡萄球菌、枯草芽孢杆菌、大肠肝菌均有较好的抑制作用。
이흑고교위원료，연구흑고교중황동류화합물적은정성화억균활성。결과표명：온도재20~80℃시황동류화합물함량기본불변；재약산성（pH 4~7）조건하황동류화합물적함량교위은정；광조대흑고교황동적은정성영향불대；가입양화제H2O2대흑고교황동적은정성영향불대，이가입환원제Na2SO3대기유강렬파배작용；K+、Na+、Ca2+、Mg2+사충금속리자대고교황동은정성무명현영향，Al3+，Fe2+、Fe3+대기영향교대，보존시응진량피면여차류물질접촉。억균실험표명，최소억균농도（MIC）치분별위금황색포도구균25 mg/mL、고초아포간균50 mg/mL、대장간균100 mg/mL，흑고교황동류화합물대금황색포도구균、고초아포간균、대장간균균유교호적억제작용。
The research wascarriedon stability and bacteriostasis activityof flavonoids in Black Tartary Buckwheat. The results showed that flavonoidscontent was essentially the same under the temperature at 20℃ to 80℃ ; The flavonoids were stable in slightly acidicconditions(pH 4~7); The light and theoxidant H2O2had noobvious influence,while the reducing agent Na2SO3 had a strongly destructive effecton it. The metal ions such as K+,Na+,Ca2+,Mg2+ had noobvious effecton the stabilityof black tartary buckwheat flavonoids. While Al3+,Fe2+,Fe3+had larger effect. The bacteriostatic action showed that MIC value respectively wereStaphylococcus aureus 25 mg/mL、Bacillus subtilis 50 mg/mL、Escherichiacoli 100 mg/mL,and flavonoids revealed excellent inhibitory effectsonStaphylococcus aureus、Bacillus subtilis and Escherichiacoli.