芦根多糖的超声辅助提取及其抗菌活性  

Ultrasound-assisted Extraction and Antibacterial Activity of Polysaccharides from Rhizoma phragmitis

作　　者：姚以才[1] 耿中华[1] 王乃馨[1] 郑义[1] 李超[1] 

机构地区：[1]徐州工程学院食品工程学院,江苏徐州221000

出　　处：《食品科学》2011年第14期147-151,共5页Food Science

基　　金：徐州工程学院青年项目(XKY2010210);徐州工程学院大学生实践创新训练计划项目

摘　　要：在单因素试验的基础上,采用Box-Behnken试验优化超声辅助提取芦根多糖的最佳工艺条件,然后研究芦根多糖抗菌活性。结果表明,超声辅助提取芦根多糖的最佳工艺条件为液料比9.9:1(mL/g)、超声温度60℃、超声时间52min,此时芦根多糖得率9.06%;超声辅助提取获得的芦根多糖对酵母菌属于极敏感,对金黄色葡萄球菌属于高敏感,对枯草芽孢杆菌和黑曲霉属于中敏感。On the basis of single factor experiments, the ultrasound-assisted extraction of polysaccharides from Rhizoma phragmitis was optimized by response surface methodology. The optimal conditions for polysaccharide extraction were liquid/ material ratio of 9.9：1 （mL/g）, temperature of 60 ℃ and ultrasonic treatment time of 52 rain. Under the optimal extraction conditions, the extraction rate of polysaccharides from Rhizoma phragmitis was 9.06%. The extracted polysaccharide sample was extremely sensitive to Saccharmoyces cerevisiae, highly sensitive to Staphylococcus aureus, and moderately sensitive to Aspergillumniger and Bacillus subtilis. Therefore, polysaccharides from Rhizoma phragmitis can be developed into a novel antibacterial product.

关 键 词：芦根 多糖 超声辅助提取 抗菌活性 

分 类 号：O623.54[理学—有机化学]