Active Components of Chinese Wolfberry Extracts and Its Bacteriostatic and Antioxidant Properties

In this experiment,Jiuquan wolfberry was taken as the research object,the contents of polysaccharide,betaine and total phenol three kinds of active components in the extract of Jiuquan wolfberry,and the antibacterial and antioxidative activities of different concentrations of Jiuquan wolfberry extracts were measured. The results showed that,the extracts of Jiuquan wolfberry had inhibitory effects on Salmonella typhimurium,Escherichia coli,Pseudomonas aeruginosa and Staphylococcus aureus. The bacteriostatic ability increased with the increasing concentration of Jiuquan wolfberry extracts. When the concentration of Jiuquan wolfberry extracts was 2.5%,the inhibitory rate on Escherichia coli was more than 50%,and the inhibitory rate of the extraction of 5.0% on Salmonella typhimurium,Pseudomonas aeruginosa and Staphylococcus aureus were more than 50%. Through the determination of POV value and reduction ability,the wolfberry extract had antioxidant activity. Adding 5% Jiuquan wolfberry extracts had little difference from the POV value of lard added with 0.1% BHA.When adding 7.5% wolfberry extract,the POV value of lard was slightly lower than that of 0.1% BHA. The greater of the absorbance,the stronger of the oxidation resistance. When the contents of concentration of Jiuquan wolfberry extracts ranged from 1 to 10 mg/mL,the absorbance range was 0.2760 to 0.8949 at 700 nm. It showed that Jiuquan wolfberry extracts had better antibacterial and antioxidant effects,and would provide a theoretical basis for further processing and utilization of Chinese wolfberry.