沙棘果渣多糖-纳米银复合粒子的制备及其抑菌活性

Preparation and Antibacterial Activity of Seabuckthorn Pomace Polysaccharide-Silver Nanoparticle

该文以沙棘果渣多糖和硝酸银为材料,研究沙棘果渣多糖-纳米银的制备工艺,并探究其抑菌活性。结果表明,反应温度35℃、pH9、硝酸银和沙棘果渣多糖体积比为1.0∶1、反应24 h后紫外照射60 min条件下制备的沙棘果渣多糖-纳米银粒径最小,为31.77 nm,且该复合纳米颗粒对大肠杆菌和白色葡萄球菌的生长均具有较强的抑制作用,最小抑菌浓度分别为4μg/mL和6μg/mL。

In this paper,seabuckthorn pomace polysaccharide and silver nitrate were used as materials to study the preparation process of seabuckthorn pomace polysaccharide-silver nanoparticle and explore its antibacterial activity. The experimental results showed that the optimal conditions for the preparation of seabuckthorn pomace polysaccharide-silver nanoparticle were temperature of 35 ℃,pH value at 9,volume ratio of silver nitrate to seabuckthorn pomace polysaccharide of 1.0 ∶ 1,reaction time of 24 h,and ultraviolet irradiation time of 60 min.Under these conditions,the particle size of seabuckthorn pomace polysaccharide-silver nanoparticle was the smallest,up to 31.77 nm. Moreover,the composite nanoparticle had a strong inhibitory effect on the growth of Escherichia coli and Staphylococcus albus,and the minimum inhibitory concentrations were 4 μg/mL and6 μg/mL,respectively.