芒果核仁的化学成分及其抑菌活性

Chemical Constituents from Mango Seed Kernels and Their Antimicrobial Activity

摘要:

从杧果(Mangifera indica L.)果实核仁中分离得到6种化合物。经光谱分析及与文献对照，分别鉴定为没食子酸(1)、没食子酸甲酯(2)、没食子酸乙酯(3)、间-二没食子酸甲酯(4)、对羟基苯甲酸(5)和丁二酸单甲酯(6)，它们均为首次从芒果核中获得。用琼脂平板稀释法测定了化合物1~5对7种细菌和4种真菌生长的抑制活性。结果表明，化合物1对金黄色葡萄球菌(Staphylococcus aureus)、表皮葡萄球菌(S. epidermidis)、干燥棒状杆菌(Corynebacterium xerosis)和藤黄微球菌(Micrococcus luteus)的最小抑制浓度(MIC)为50~100 µg mL-1，化合物4对绿脓杆菌(Pseudomonas aeruginosa)有抑制活性。

Abstract:

Six compounds were isolated from mango (Mangifera indica L.) seed kernels. On the basis of spectral data and references, they were identified as gallic acid (1), methyl gallate (2), ethyl gallate (3), methyl m-digallate (4), p-hydroxybenzoic acid (5), and succinic acid monomethyl ester (6), which were obtained from mango seeds for the first time. Antimicrobial activity of compounds 1~5 against seven bacterial and four fungal strains was determined by using the agar plate dilution method. The results showed that the minimal inhibitory concentration (MIC) values of compound 1 against Staphylococcus aureus, S. epidermidis, Corynebacterium xerosis, and Micrococcus luteus were 50~100 µg mL-1, and compound 4 exhibited inhibitory activity against Pseudomonas aeruginosa.