地皮菜中多糖的抑菌特性研究  

Researches on bacteriostasis of polysaccharide in Nostoc commune Vauch

作　　者：牛生洋[1] 郝峰鸽[1] 赵瑞香[1] 马炜晶[1] 

机构地区：[1]河南科技学院食品学院,河南新乡453003

出　　处：《广东农业科学》2011年第9期93-94,共2页Guangdong Agricultural Sciences

基　　金：河南科技学院大学生实验创新项目

摘　　要：用超声波细胞破碎机对野生地皮菜破碎后,利用石油醚脱脂及乙醇提取其中的多糖并纯化,利用滤纸片法测定其含量,并检测提取多糖对一些致病菌的抑菌特性。结果表明,地皮菜中多糖含量可达8.5%,对大肠杆菌、炭疽杆菌及金黄色葡萄球菌有不同程度的抑制作用,且抑菌作用随着多糖浓度的增大而增强。Nostoc commune Vauch was comminuted by ultrasonic disintegrator.Polysaccharide of Nostoc commune Vauch was degreased by petroleum,extracted by ethanol,purified and measured for the bacteriostasis evaluation of polysaccharide in Nostoc commune Vauch.The results showed that the content of polysaccharide could reach to 8.5% approximately.It could restrain the growth of some bacteria,such as Coliform,Anthrax bacillus and Staphyloccocus aureus rosenbach.The bacteriostasis was strengthened with the increase of polysaccharide concentration.

关 键 词：地皮菜 多糖 纯化 抑菌性 

分 类 号：S946.3[农业科学—水产养殖]