芦根多糖的超声辅助提取及其抗菌活性-食品科学.PDFVIP

※工艺技术 食品科学 2011, Vol. 32, No. 14 147 姚以才，耿中华，王乃馨，郑 义，李 超 * (徐州工程学院食品工程学院，江苏 徐州 221000) 在单因素试验的基础上，采用 Box-Behnken 试验优化超声辅助提取芦根多糖的最佳工艺条件，然后研究芦 根多糖抗菌活性。结果表明，超声辅助提取芦根多糖的最佳工艺条件为液料比 9.9:1(mL/g) 、超声温度60 ℃、超声 时间52min，此时芦根多糖得率9.06% ；超声辅助提取获得的芦根多糖对酵母菌属于极敏感，对金黄色葡萄球菌属 于高敏感，对枯草芽孢杆菌和黑曲霉属于中敏感。 ：芦根；多糖；超声辅助提取；抗菌活性 Ultrasound-assisted Extraction and Antibacterial Activity of Polysaccharides from Rhizoma phragmitis YAO Yi-cai ，GENG Zhong-hua ，WANG Nai-xin ，ZHENG Yi ，LI Chao* (College of Food Engineering, Xuzhou Institute of Technology, Xuzhou 221000, China) Abstract ：On the basis of single factor experiments, the ultrasound-assisted extraction of polysaccharides from Rhizoma phragmitis was optimized by response surface methodology. The optimal conditions for polysaccharide extraction were liquid/ material ratio of 9.9:1 (mL/g), temperature of 60 ℃ and ultrasonic treatment time of 52 min. Under the optimal extraction conditions, the extraction rate of polysaccharides from Rhizoma phragmitis was 9.06%. The extracted polysaccharide sample was extremely sensitive to Saccharmoyces cerevisiae, highly sensitive to Staphy lococcus aureus, and moderately sensitive to Aspergillumniger and Bacillus subtilis . Therefore, polysaccharides from Rhizoma phragmitis can be developed into a novel antibacterial product. Key words ：Rhizoma phragmitis ；polysaccharides ；ultrasound-assisted extraction ；antibacterial activity 中图分类号：O623.54 文献标识码：A 文章编号：1002-6630(2011)14-0147-05 芦根(Rhizoma phragmitis) 为禾本科多年生草本植物 芦根 安徽亳州药材市场；葡萄糖、乙醇、苯 芦苇的新鲜或干燥根茎，性寒、味甘，归肺、胃经， 酚、浓硫酸等均为分析纯；枯草芽孢杆菌( B a c i l l u s 具有清热、生津、除烦、止呕、利尿之功效[ 1 ] 。临 s u b t i l i s ) 、黑曲霉( A s p e r g i