نوع مقاله : مقاله پژوهشی

نویسندگان

1 استادیار گروه زیست شناسی، دانشگاه بیرجند

2 دانشجوی کارشناسی ارشد فیتوشیمی، دانشگاه بیرجند

3 دانشیار گروه شیمی، دانشگاه بیرجند

چکیده

این پژوهش به منظور بررسی کمی و کیفی ترکیبات فنلی، فلاونوئیدی و فعالیت ضدمیکروبی عصاره‌های متانولی، اتیل استات و ان-هگزان قسمت بُنه و برگ گیاه زعفران جوقاسم(Crocus pallasii subsp. Haussknechtii (Boiss. & Reut. ex Maw) B.Mathew  جمع­آوری شده از سه رویشگاه‌ مختلف (گازه، زیبا و ویسیان) در استان لرستان در سال 1397 انجام شد. عصاره‌گیری به روش خیساندن انجام شد و آنالیز کمی عصاره‌ها با استفاده از روش کروماتوگرافی مایع با عملکرد بالا (HPLC) صورت پذیرفت. همچنین در این مطالعه اثر ضدباکتریایی عصاره اتیل‌استاتی، متانولی و ان-هگزانی بر روی باکتری‌های گرم منفی اشرشیاکلی (Escherichia coli) و گرم مثبت استافیلوکوکوس اورئوس (Staphylococcus aureus) با استفاده از روش انتشار در چاهک آگار مورد بررسی قرار گرفت. نتایج آنالیز کیفی نشان داد که عصاره آبی بُنه نسبت به دو عصاره دیگر محتوی میزان بیشتری ترکیبات فنلی و فلاونوئیدی است. در مقابل، بُنه زعفران جوقاسم حاوی سه ترکیب فنلی شیکوریک اسید، کلروجنیک اسید و سیرینجیک اسید و دو ترکیب فلاونوئیدی کامفرول و آپجینین می‌باشد. بر طبق نتایج، عصاره‌ متانولی برگ و بُنه از هر سه منطقه بیشترین تأثیر را نسبت به عصاره ان-هگزانی بر روی هر دو باکتری مورد مطالعه داشت.

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