虎奶菇发酵液抑菌成分的理化性质及其分离鉴定

Physical-chemical Properties,Isolation and Identification of Antimicrobial Substances from Pleurotus tuber-regium Fermenting Borth

为探明虎奶菇发酵液中的抑菌成分，本文以金黄色葡萄球菌（Staphylococcus aureus）为指示菌，研究了温度、pH、紫外线、蛋白酶K对虎奶菇发酵液抑菌活性的影响；并采用硅胶柱层析及反相中压液相层析追踪分离抑菌活性物质，通过核磁共振并结合相关资料对分离到的单体化合物进行了结构鉴定。结果显示，发酵液抑菌成分对蛋白酶较为稳定，对紫外照射敏感，可在90℃以下、pH1—9的范围内较好的保持其抑菌活性；活性追踪分离得到1个抑菌物质PtrA，经鉴定为2-呋喃甲酸（2-furoicacid）。

In order to look for the antimicrobial substances from Pleurotus tuber regium fermenting liquor, the effects of temperature, UV, pH changes and protease on the antimicrobial substances from Pleurotus tuber-regium fermenting broth were studied. Then the antimicrobial substances were isolated, purified by silica gel column chromatography and re-versed-phase medium-pressure liquid chromatography, and a kind of antimicrobial compound was identified by combi- ninglH NMR and 13^C NMR with related papers. The results show that the antimicrobial substances in fermenting liquor are stable when influenced by protease, sensitive to ultraviolet radiation and better activity below 90 ℃ and at pHI-9. Guided by antimierobial activity, a kind of antimicrobial compound PtrA was isolated and its structure was elucidated as 2-furoic acid.