不同处理工艺对黑木耳多糖抑菌活性影响研究  

Study on the Antibacterial Effect of Polysaccharide with Different Process from Auricularia auricula

作　　者：赵梦瑶[1] 孔学琼[1] 张拥军[1] 何杰民[1] 

机构地区：[1]中国计量学院生命科学学院,浙江杭州310018

出　　处：《中国食用菌》2011年第2期34-36,共3页Edible Fungi of China

基　　金：浙江省科技厅重点项目(2007C22086)

摘　　要：为探讨粉碎工艺与提取工艺(水提及超声提取)处理对黑木耳多糖抑菌活性的影响,以抑菌圈为指标,采用不同的粉碎物料与提取工艺,研究原料粒度与提取工艺对黑木耳多糖抑菌效果的影响。结果表明,原料粒度与提取工艺对黑木耳多糖的抑菌效果均有较大影响,水提时,150目原料粒度提取的多糖对大肠杆菌(E.coli)和金黄色葡萄球菌(S.aureus)的抑菌效果最好,超声处理时,多糖的抑菌效果随着原料粒度减少逐渐下降,且超声处理时多糖的抑菌效果不如水提。The antibacterial effect of APS by the grinding process and extraction process were studied using the zones of inhibi- tion of APS for indicators. The results showed that there was a greater impact to the zones of inhibition of APS with the grinding process and extraction process. The antibacterial effect of APS with 300 mesh was the best with the water extraction process, and in the ultrasound extraction process the antibacterial effect of APS gradually declined as raw material grain reducing. The antibacterial effect of APS with water extraction process was superior to the ultrasound extraction process.

关 键 词：黑木耳 多糖 粒度 超声 抑菌 

分 类 号：R285.5[医药卫生—中药学]