磷酸化姬松茸多糖制备、安全性及抑菌性研究

Research on Preparation,Safety and Antibacterial Activity of Phosphorylated Agaricus blazei Murrill Polysaccharide

为了研究磷酸化姬松茸多糖的制备工艺、安全性及抑菌效果,通过一系列试验进行研究。在磷酸化姬松茸多糖的制备工艺试验中,采用单因素和正交试验研究试剂配比、物料比、时间、温度和pH值对姬松茸多糖磷酸化的影响;在磷酸化姬松茸多糖的安全性评价试验中,利用小鼠急性毒性试验,验证其安全性;在磷酸化姬松茸多糖的抑菌试验中,用磷酸化姬松茸多糖和姬松茸多糖进行对比,验证两者对链球菌、大肠杆菌、双球菌、沙门氏菌的抑菌效果。磷酸化姬松茸多糖制备工艺的研究结果:STPP与STMP比例6∶1,物料比1∶3,时间5.5 h,温度95℃,pH值9,此时为最佳反应条件,磷酸根接枝量为9.14%;磷酸化姬松茸多糖的急性毒性试验结果:小鼠各项指标均正常,具备安全性;磷酸化姬松茸多糖的抑菌试验结果:经过磷酸化和未经磷酸化的姬松茸多糖对沙门氏菌和大肠杆菌均有抑菌作用,且磷酸化效果更好。通过上述三部分试验,研究出了磷酸根接枝量较高的磷酸化方法,证明了磷酸化姬松茸多糖的安全性,并具有较好抑菌效果,具有进一步研究价值。

In order to explore the preparation technology,safety and bacteriostatic effect of phosphorylated Agaricus blazei Murrill polysaccharide,a series of experiments were carried out.Single factor and orthogonal design method were used to observe the influences from phosphorylation reagent ratio,material ratio,time,temperature and pH value on the phosphate-group grafting amount of ABMP.In the safety evaluation test of phosphorylated ABMP,the acute toxicity test in mice was used to evaluate the safety.In the antibacterial test of the phosphoylated ABMP,the phosphoylated ABMP and ABMP were compared to verify the bacteriostatic effect on Streptococcus,Escherichia coli,Diplococcus and Salmonella bacteria.Results showed that the STPP/STMP ratio was 6∶1,material ratio was 1∶3,time was 5.5 h,temperature was 95℃,and pH value was 9,which was the optimal reaction condition.And the phosphate-group grafting amount at this moment was 9.14%.The acute toxicity test of phosphorylated ABMP showed that all indexes of mice were normal and safe.The results of antibacterial tests showed that the phosphoylated ABMP and ABMP had bacteriostatic effect on Salmonella bacteria and Escherichia coli,and the phosphorylated ABMP was better.Through the above three part tests,we obtained a good phosphorylation method and proved the safety of phosphorylated ABMP,and proved that the phosphorylated ABMP has a good bacteriostatic effect,which had further research value.