沙门柏干酪青霉多糖提取工艺优化及其抗冻伤活性研究

Optimization for the extraction of polysaccharides from Penicillium camemberti and its antifreeze activity

利用单因素和Box-Behnken试验对沙门柏干酪青霉胞内多糖提取工艺（水料比、提取温度和提取时间）进行优化,并评价胞内多糖的抗冻伤活性。结果表明：最适水料比、提取温度和提取时间分别为36.71（mL/g）、89.6℃和123min,在该条件下多糖得率约为12%。另外,胞内多糖抗冻伤活性与甘油相当,1%~2%的多糖可显著提高短双歧杆菌、婴儿双歧杆菌和两歧双歧杆菌的存活率。

In this paper,the single-factor and Box-Behnken experiments were employed to optimize the extraction parameters of intracellular polysaccharide（IPS）fromPenicillium camemberti,i.e.liquid-solid ratio,extraction time and temperature,and the antifreeze activity of IPS was also evaluated.The results showed that the IPS could be best extracted with liquid-solid ratio 36.71（mL/g）at89.6 ℃for 123 min,and the yield of it was about 12%.In addition,the antifreeze activity of IPS was almost equal to glycerol,and the livabilities of Bifidobacterium breve,Bifidobacterium infantis,Bifidobacterium bifidum were significantly improved by 1% ~2%IPS.