Objective To evaluate the antioxidant and antibacterial properties of total flavonoids extracted from Amomum villosum Lour.. Methods The antioxidant activity of the crude extract was evaluated with the scavenging capacity of 1-diphenyl-2-trinitrophenylhydrazine (DPPH?) and hydroxyl radical (?OH) in vitro, and vitamin C was used as the control. At the same time, the antibacterial activities of the extract of Amomum villosum Lour. were studied. The bacteriostatic effects of the extract on Escherichia coli and Bacillus subtilis were determined by filter paper method. Then 75% ethanol and rutin were used as the control. Results The crude extract of total flavonoids of Amomum villosum Lour. showed better antioxidant ability than that of vitamin C at the corresponding concentration. The extract had a certain inhibitory effect on E. coli and B. subtilis, and the inhibition effect on E. coli was more obvious. Conclusion The results provide a theoretical basis for the further study of bioactive substances in Amomum villosum Lour. and their effective development and utilization. It is helpful for its deep processing, application and development as food raw material.
标题：春砂仁总黄酮提取物的抗氧化性及抑菌性研究
英文标题：Antioxidant and antibacterial activities of the crude extract of total flavonoids from Amomum villosum Lour
