麦麸多糖提取工艺及其抑菌活性的研究

Study on the Extraction Technology and Antimicrobial Activity of Wheat Bran Polysaccharides

通过单因素和L9(33)正交试验对麦麸多糖的微波法提取工艺进行研究,得出提取的最佳工艺条件为:时间90 s、功率320 W、料液比1∶30,在此工艺条件下,麦麸多糖得率为6.57%。通过体外抑菌试验及最小抑菌浓度的测定研究了麦麸多糖的抑菌效果,结果表明:麦麸多糖浓度为40～60 mg/mL时,其对地衣芽胞杆菌、大肠杆菌、金黄色葡糖球菌及沙门氏菌等常见致病菌已达到较好的抑菌效果;麦麸多糖的最低抑菌浓度为地衣芽孢杆菌8.0 mg/mL,大肠杆菌10.0 mg/mL,金黄色葡萄球菌和沙门氏菌均为6.0 mg/mL。

In this study,microwave extraction of polysaccharides from wheat bran was investigated by the single factor method and orthogonal design L9（33）.Time 90 s,power 320 W and liquid/solid ratio1∶30 were found to be the most suitable extraction conditions.Under the optimum conditions,the wheat bran polysaccharides yield was 6.57%.Bacteriostatic test in vitro was conducted to investigate the effect of polysaccharides on common pathogenic bacteria,and the minimal inhibitory concentration was determined.The results indicated that polysaccharides had certain inhibitory effect on Bacillus Licheniformis,Escherichia coli,Staphylococcus aureus and Salmonella at 40～60 mg/mL,and the bacteriostasis effect could be enhanced with the increase of polysaccharides concentration.Minimal inhibitory concentrations of polysaccharide were that Bacillus Licheniformis 8.0 mg/mL,Escherichia coli 10.0mg /mL,Staphylococcus aureus 6.0 mg/mL,Samlonella 6.0 mg/mL,respectively.