紫菜中提取抗菌活性物质初步探讨  

Extraction of Antimicrobial Material from Porphyra yezoensis

作　　者：江龙法[1] 沈泽峰 钱志刚[1] 谢静莉[1] 

机构地区：[1]淮海工学院海洋学院,江苏连云港222005 [2]苏州吴中质量技术监督局,江苏苏州215000

出　　处：《淮海工学院学报（自然科学版）》2007年第2期59-61,共3页Journal of Huaihai Institute of Technology:Natural Sciences Edition

基　　金：江苏省农业科技攻关项目(BE2004359)

摘　　要：首次从条斑紫菜中成功提取抗菌活性物质,并利用管碟法进行了抗菌性研究。提取物对大肠杆菌和金黄色葡萄球菌具有抑制作用。质量分数5%的紫菜提取液的抑菌效果大约相当于100μg/mL氨苄青霉素溶液。最佳提取条件为:提取时间3 h、固液质量比1∶(4～5),提取温度80℃。Antimicrobial material was isolated from Porphyra yezoensis for the firs time and its antimicrobial activity was studied by the plate-and-dilution method. It has obvious antimicrobial effect on Escherichia coli and Staphylococcus aureus. 5% of the extracted yield has the same effect as penicillin solution of 100 μg/mL. Results showed that the optimum conditions of extraction are as follows： the ratio of scale and water 1：（4-5）, extraction temperature 80 ℃ and extraction time 3 h.

关 键 词：条斑紫菜 抗菌物质 提取 

分 类 号：S917.3[农业科学—水产科学]