海红果多糖水提醇沉工艺及其抑菌活性研究

Extraction and antibacterial activity of polysaccharides from Malus micromalus Makino

通过单因素和正交试验对海红果水提醇沉工艺条件进行优化,并采用双层琼脂打孔扩散法对海红果多糖的抑菌作用进行研究。结果表明:料液比、提取温度对海红果多糖含量的影响最大,最佳提取条件为料液比1∶25(g∶mL)、提取温度90℃、提取时间60 min、乙醇体积分数80%,此条件下海红果粗多糖的提取量达105.15mg/g;海红果粗多糖对蜡样芽孢杆菌GMCC1.1686、沙门氏菌、单核细胞增生李斯特氏菌均有抑制作用,其中对沙门氏菌、单核细胞增生李斯特氏菌最小抑菌质量浓度均为25 mg/mL,对蜡样芽孢杆菌CGMCC1.1686的最小抑菌质量浓度为50 mg/mL。

The techniques for wafter extraction - ethanol precipitation of polysaccharide from Malus micromalus Makino were optimized by using the orthogonal test and single factor test. Meanwhile, the antibacterial activity of poly- saecharides from Malus micromalus Makino was tested by double - layer agar diffusion method. The results showed that solid-to-liquid ratio and extraction temperature influenced the extraction efficiency of polysaecharides from Malus micromalus Makino,respectively. The optimal extraction conditions were identified as follows：1： 25 （g： mL） solid-to- liquid ratio,90℃ extraction temperature,60 min extraction time,80% ethanol concentration. Under the optimized con- ditions, the content of polysaecharide from Malus micromalus Makino was 105.15mg/mL. The antibacterial activities were revealed against Bacillus cerecus CGMCC1. 168, Saccharomyces cerevisiae and Listeria monocytogenes CM- CC54002,with minimum inhibitory concentration （MIC） of respectively 25 mg/mL, 25 mg/mL,50 mg/mL.