白果抗菌蛋白提取响应面优化及抑菌性研究

Study on Extraction Technology of Antibacterial Protein from Ginkgo by Response Surface Methodology and Antibacterial Activity

以白果为原料,研究白果抗菌蛋白的提取工艺及其抗菌性质。结果表明,白果抗菌蛋白提取最佳工艺条件为硫酸铵质量分数为55.6%,提取时间为3.9 h,硫酸摩尔浓度为0.07 mol/L,料液比为1︰7.1(g/mL)。白果抗菌蛋白对细菌、霉菌和酿酒酵母都有很强的抑制效果,其抗菌谱较宽。白果抗菌蛋白对大肠杆菌、沙门氏菌和枯草芽孢杆菌的MIC为6.25%,对黑曲霉和酿酒酵母的MIC为12.5%,对根霉和金黄色葡萄球菌的MIC为25%。

Mainly discuss the extraction technology and antibacterial activity of antibacterial protein from ginkgo. The opti-mum extraction condition of antibacterial protein from ginkgo was determined, that saturation of ammonium sulfate of 55.6%,extraction time of 3.9 h, vitriol concentration of 0.07 mol/L, material to solution ratio of 1 7.1 （g/mL）. The antibacterial pro-tein from ginkgo had strong inhibition effect to bacteria, mould and Saccharomyces cerevisiae, its antibacterial specmun waswider. The MIC of antibacterial protein from ginkgo was 6.25% to Escherichia coli, Salmonella and Bacillus subtilis, 12.5%to Aspergillus niger and Saccharomyces cerevisiae, 25% to Staphylococcus aureus and Rhizopus.