金针菇下脚料多糖超声-微波协同辅助提取工艺及其抑菌活性

Optimization of ultrasonic microwave assisted extraction of polysaccharides from Flammulina velutipes scraps and its antibacterial activity

以金针菇下脚料为原料,水作为提取溶剂,在单因素试验基础上,通过响应面优化超声-微波协同辅助提取金针菇下脚料多糖工艺,并对金针菇下脚料多糖的抑菌活性进行研究。结果表明:超声-微波辅助提取金针菇下脚料多糖的最佳的工艺条件为,料液比1:45(g:mL),提取时间为20 min,微波功率为65 W。与传统水浴浸提法相比,超声-微波辅助提取金针菇下脚料多糖不仅缩短了提取时间,而且提高了多糖得率。超声-微波协同辅助提取对金针菇下脚料多糖的结构基本没有影响。金针菇下脚料多糖对黑曲霉和酿酒酵母没有抑菌活性,对金黄色葡萄球菌、大肠杆菌和枯草芽孢杆菌有一定的抑菌作用,最小抑菌浓度分别为2.25、5和2.25 mg/mL,且抑菌活性与多糖质量浓度呈正相关关系。

Flammulina velutipes was extracted by water. Based on single factor test, ultrasonic microwave assis- ted extraction （UMAE） of polysaccharides from Flammulina velutipes scraps （FVSP） was optimized by response sur- face methodology. The traditional water bath extraction （TWBE） was compared with UMAE. Antibacterial activity of FVSP was also explored . The optimum technology condition for UMAE of FVSP was determined as follows ： the materi- al-liquid ratio 1 ： 45 （ g： mL）, the extraction time 20min and microwave power 65W. Compared with TWBE, UMAE shorten the extraction time and increased the yield of FVSP. UMAE had no effect on structure of FVSP. FVSP had no antimicrobial activity on Aspergillus niger and Saccharomyces cerevisiae , and had some effect against Staphylococcus aureus, Escherichia coli and Bacillus subtilis, the minimum inhibitory concentration was 2.25 mg/mL,5 mg/mL and 2.25 mg/mL, respectively. The antibacterial activity was positively correlated with polysaccharides concentration .