壳寡糖对肠道致病菌抑制作用的研究  

Study on Inhibitive Effect of Chitooligosaccharides on Intestinal Causative Microorganism

作　　者：曹维强[1] 王静[1] 佘永新[1] 赵海田[2] 张英春[2] 杨鑫[2] 张华[2] 

机构地区：[1]中国农业科学院农业质量标准与检测技术研究所 [2]哈尔滨工业大学食品科学与遗传工程研究院,黑龙江哈尔滨150086

出　　处：《食品科学》2008年第4期114-116,共3页Food Science

基　　金：黑龙江省自然科学基金项目(B0309)

摘　　要：采用过氧化氢氧化法制备水溶性壳寡糖,采用QTRAPLC/MS/MSSystem测定壳寡糖的平均分子量,并对4种肠道致病菌进行了抗菌实验,其抑菌率明显超过对照组,壳寡糖对大肠埃希氏菌和金黄色葡萄球菌的最低抑制浓度为0.3%,对副伤寒甲沙门氏菌、宋内志贺菌的最低抑制浓度为0.1%,随着壳寡糖质量浓度增加,抑菌作用逐渐变强。结果证明,壳寡糖对肠道致病菌具有良好的抑制作用。Chitooligosaccharides were prepared by hydrogen peroxide method, with Q TRAP LC/MS/MS System to determine chitooligosaccharides＇ average molecular weight and on the inhibitive effects of chitooligosaccharides on four species intestinal causative microorganism were studied. The inhibitive function is obvious compared with the blank. The results showed that the lowest concentration of chitooligosaccharides inhibiting Esaherichiacoli and Staphylococcusaureus is 0.3%, and the lowest concentration of chitooligosaccharides inhibiting S.paratyphi A and Shigella-sonnei is 0.1%. With the increasing of concentration of chitcoligosaccharides, the inhibitive function is enhanced. The results showed that the chitooligosaccharides has good inhibitive effect on intestinal causative microorganism.

关 键 词：壳寡糖 肠道致病菌 抗菌作用 

分 类 号：Q935[生物学—微生物学]