Preparation of Pomegranate Gallic Acid-Hydroxypropyl-β-Cyclodextrin Inclusion Complex and Its Mechanism of Action on Staphylococcus Aureus in Vitro

Abstract

Objective: Screen the best preparation process of the inclusion compound of pomegranate gallic acid-hydroxypropyl-β-cyclodextrin, and study its antibacterial action mechanism in vitro. Methods: Orthogonal experiment was used to optimize the stirring-ultrasonic method to prepare the inclusion compound, and the scanning electron microscope method was used to identify the inclusion compound characterization structure; the Oxford cup method was used to determine the antibacterial activity of the pomegranate gallic acid inclusion compound. Microstructure changes. Results: The inclusion ratio of pomegranate gallic acid to hydroxypropyl-β-cyclodextrin was 1:1, the concentration of ethanol was 100%, the inclusion temperature was 40degrees centigrade, and the inclusion time was 4h, the inclusion rate was 98.02%; The inclusion compound of pomegranate gallic acid can destroy and inhibit the bacterial membrane of .S. aureus. Conclusion: The preparation process of the pomegranate gallic acid-hydroxypropyl-β-cyclodextrin inclusion complex is stable and repeatable, and the inclusion effect is good;the prepared inclusion complex can damage the gram-positive bacteria golden color by destroying the cell wall and cell membrane integrity of bacteria glucoccus produces an inhibitory effect,providing data support for the promotion of pomegranate gallic acid..