九资河茯苓多糖的超声波提取工艺及抑菌性研究.pdfVIP

Agricultural Science Technology, 2016 , 17(12): 2746 2750 , 2776 Copyright ( 2016 , Information Institute 01 HAAS. AII rights reserved Storage and Processing Optimal Ultrasonic Extraction of Pachyman frolm Jiuzihe Poria cocos Li LlU, Chun XU , K e LI, Kun JIANG, Pe ng WU . Hubei Collaborative Innovation Center lor the CharactelÌstic Re50u陀es Explo抽ation 01 Dabie Mountains, Hubei Key Laboratory 01 Economic Forest Germplasm Imprcwement and Resources Comprehensive Utilization, College 01 Life Sciences, Huangg.ang Nor- mal University, Huanggang 438000, China Abstract This study was ∞nducted to extract pachyman to the greatest degree 九资河夜苓多糖的超声波提取 with ultrasonic tωhnology， and to determine the content 01 pachyman by the phe- 工艺及抑菌性研究 nol-sullu lÌc acid method, 50 as to ch∞se the optimal t臼hnique 01 ultrasonic extrac- tion 01 pachyman. Firstly, the ultrasonic power, extraction time and 5Olid-to-liquid ra- 刘丽，徐券，李可，姜昆，吴鹏. (货冈师范学 tio were investigated by ultrasonic extraction method. Then , on this basis, a respon- 院生命科学学院，经济林木种质改良与资源综 sible su时ace expelÌm朋t was designed , to sel田t the optimal pr∞ess ∞nditi∞s ac- 合利用湖北省重点实验室，大别山特色资源开 cording to the index 01 pachyman yield. The optimized ultrasonic water extraction conditions were as lollow: ultrasonic power 01 100 W, extracti∞ time 01 30 min, 发湖北省协同创新中心，湖北贫冈4-38仪10) and 5Olid-to-liquid ratio at 1:40. The Oxford cup method was used to study the an - 摘 要 利用超声波技术，最大程皮的提取获 timicrobial activity 01 pachyman. It was lound that pachyman could significantly in- 苓多秘，并用苯盼硫酸法JlJ 定其含量，优选获 hibit Bacillus subtilis and S阳phyl∞∞cus aureus