Authors

Gaofu Fan, Jie Tang, Entao Fu, Dan Wu, Yuhua Cai#

Departments

School of Bioscience Engineering, Hefei technology college, Hefei, China

Abstract

Objective: To explore the antibacterial activity of pomegranate gallic acid against Staphylococcus aureus in vitro, and to optimize the preparation process of pomegranate gallate-hydroxypropyl-β-cyclodextrin inclusion gel. 

Methods: The antibacterial activity of pomegranate gallic acid was determined by Oxford Cup method. The prescription process of pomegranate gallate inclusion compound and its gel was optimized by orthogonal experiment. 

Results: Pomegranate gallic acid inhibited Staphylococcus aureus; the molar ratio of pomegranate gallate to hydroxypropyl-β-cyclodextrin was 1:2, the concentration of ethanol was 60%, and the inclusion temperature was 20℃. When the time was 24 h, the inclusion effect was the best, the inclusion rate was 90.92%; 1.5% carbomer-940, 10% propylene glycol and various indexes of gelling agent in the range of 5.6-6.5 Optimum.  

Conclusion: Pomegranate gallic acid had anti-S. aureus action, and the preparation process of pomegranate gallate-hydroxypropyl-β-cyclodextrin inclusion gel was simple and stable, which provided a prospect for the application and development of pomegranate gallic acid. 

Keywords

Pomegranate gallic acid, HP-β-CD, inclusion complex, gel, orthogonal test, antibacterial effect.

DOI:

10.19193/0393-6384_2019_6_534