水溶性壳聚糖的制备及其体外抗菌活性

Preparation of Water-soluble Chitosan and Its Antibacterial Activity in Vitro

设计中温长时间歇浸泡新工艺,以龙虾虾壳为原料,制备壳聚糖;比较壳聚糖降解反应条件的影响,制备水溶性壳聚糖并开展其抗菌试验。利用该工艺方法制得了低水分和灰分、高粘度、高产量、脱乙酰度达90.17±0.03%壳聚糖;在80℃、2h和3%双氧水浓度作用下,制得产率达77.20±0.02%的水溶性壳聚糖,且该水溶性壳聚糖显著抑制大肠杆菌和枯草杆菌的生长,尤其对枯草杆菌的抑菌效果更为显著(p<0.01)。实验表明利用设计的新方法能获得高效率、高质量和具有显著抗菌作用的水溶性壳聚糖,并为壳聚糖的深入研究和开发奠定一定的理论和物质基础。

A chitosan is manufactured from the crust of lobster by the method of the long-time, middling temperature and intermission in the experiment. And the water-soluble chitosan is produced in different time, different temperature and different concentration of H2O2, according to the effect of various factors on the quality of water-soluble chitosan in the hydrolyzation of chitosan. The chitosan confers the low moisture and remains of burned chitosan, the high percentage of deacetylated chitosan, the extreme viscousness (90.17± 0.03%). The water-soluble chitosan, a rate of 77.20±0.02%, shows in the condition of 80℃, 2h and 3% H2O2, a nd inhibits growth of two bacterium, Escherichia coli(G-) and Bacillus subtilis(G+), especially Bacillus subtilis(G+)(p<0.01). The water-soluble chitosan of high qulity produced efficiently by the innovated methods has the significence of antibacterial activity. The findings indicate that the further investigation and development of water-soluble chitosan is needed.