以肇东苜蓿叶为实验材料，研究了皂苷提取液对大肠杆菌、枯草芽孢杆菌、黑曲霉、面包酵母、根霉、黄曲霉、绿霉七种菌的抑菌效果，同时对皂苷的抗氧化(羟基自由基、超氧自由基、DPPH自由基、螯合Fe2+离子)活性进行了测定.结果表明，苜蓿皂苷对大肠杆菌和枯草芽孢杆菌两种细菌有抑制作用，其最低抑菌浓度分别为0.0240 mg/mL和0.0479 mg/mL；对于其它真菌没有抑制作用.苜蓿皂苷具有清除自由基(羟基、超氧、DPPH)和螯合Fe2+的能力，且抗氧化活性均随皂苷浓度的升高而上升.同一浓度的皂苷提取液对DPPH自由基的清除作用最强.%Zhaodong alfalfa leaves as experimental materials to study the saponin extract of seven kinds of green mold strains (E. coli, Bacillus subtilis, Aspergillus niger, Saccharomyces cerevisiae, Rhizopus, Aspergillus flavus) inhibitory effect, and determined the saponin antioxidant activity (hydroxyl radicals, superoxide radicals, DPPH radical, chelating Fe2+ ). The results showed that alfalfa saponins on Escherichia coli and Bacillus subtilis, two types of bacteria are inhibited, the minimum inhibitory concentrations were 0.024 0 mg/mL and 0.047 9 mg/mL; and no inhibition of other fungi. Alfalfa saponins scavenge free radicals (hydroxyl, superoxide, DPPH) and Fe2+ chelating ability and antioxidant activity were increased with the rise in the concentration of saponin. In contrast the same concentration of saponin extract of the strongest DPPH radical scavenging effect.
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