Synthesis and Antibacterial Activity of Dihydromyricetin-Co(II)

摘要

Dihydromyrieetin is a natural food additives with good prospects in food industry, But its little research is on dihydromyricetin complex with better effects. Antibacterial agent is very important in food industry, but little attention has been devoted to the relationship between dihydromyricetin-metal complex and antibacterial activity. In this paper, dihydromyricetin-Co(II) has been prepared and the interaction of dihydromyricetin-Co(II) complx with antibacterial activity was investigated by tube double dilution method. The results indicate fliat the dihydromyricetin-Co(II) conditional stability constant is 6.47 x 10~(13) L~2 mol~2 and its antibacterial activity could effectively inhibit the growth of Candida albicans. The minimum antimicrobial dosage of dihydromyricetin-Co(II) against Candida albicans was 12.5-25 μg/mL. The minimum bactericidal dosage was 25-50 μg/mL. The result showed dihydromyricetin-Co(II) against Candida albicans was stronger than that of dihydromyricetin.