壳聚糖和N,O羧甲基壳聚糖抑菌活性的研究  

Studies of antibacterial activity of chitosan and N,O-carboxymethyl chitosan

作　　者：高献礼[1] 刘安军[1] 王丽霞[1] 王秀丽[1] 高伟佳[1] 

机构地区：[1]天津科技大学食品科学与生物工程学院,天津300222

出　　处：《中国食品添加剂》2005年第1期20-24,共5页China Food Additives

摘　　要：目的研究壳聚糖及不同取代度羧甲基壳聚糖的抑菌活性。方法大肠杆菌培养 24h后,接种到含一定量的壳聚糖或N,O 羧甲基壳聚糖肉汤培养基中,研究不同浓度、取代度、pH、温度和盐时壳聚糖或N,O 羧甲基壳聚糖对壳聚糖或N,O 羧甲基壳聚糖肠杆菌生长的抑制作用,测定 0h、12h、24h、36h、48h、60h、72h光密度值。结果壳聚糖和N,O 羧甲基壳聚糖的抑菌活性受其浓度、取代度、pH、温度和盐的影响。结论壳聚糖抑菌活性明显;N,O 羧甲基壳聚糖的水溶性增加,抑菌活性下降。Objective To study the antibacterial activity of chitosan and N,Ocarboxymethyl chitosan with different substitution degrees. Method After 24hour cultivation, the E.coli was inoculated to broth substrate with certain chitosan or N,Ocarboxymethyl chitosan .The effect of them on growth of E.coli was investigated as well as the effects of concentration, substitution degrees, pH, temperature and salts. The optical densities were determined at the time of 0h,12h,24h,36h,48h,60h and 72h.Results The antibacterial activity of chitosan and N,Ocarboxymethyl chitosan was influenced obviously by concentration,substitution degrees,pH,temperature and salts.Conclusion The growth of E.coli was inhibited effectively by chitosan, the effectiveness of N,O carboxymethyl chitosan was impaired distinctly, but its water solubility was better than chitosan.

关 键 词：O-羧甲基壳聚糖 抑菌活性 肠杆菌 肉汤 抑制作用 果壳 研究 浓度 温度 生长 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程] R318.08[轻工技术与工程—食品科学与工程]