酸菜发酵液中抑菌物质的提取与鉴定  

Extraction and identification of antibacterial substances from sauerkraut juice

作　　者：陈兵[1,2] 田波[1] 原韬[3,4] 赵晓龙[5] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030 [2]鸡西大学安全与环境工程系,黑龙江鸡西158100 [3]哈尔滨工业大学食品科学与工程学院,黑龙江哈尔滨150001 [4]黑龙江省科学院高技术研究所,黑龙江哈尔滨150001 [5]城市水资源开发利用(北方)国家工程研究中心,黑龙江哈尔滨150090

出　　处：《食品与机械》2011年第5期123-125,136,共4页Food and Machinery

摘　　要：通过低温浓缩法、浓度梯度盐析沉淀法、透析层析法从酸菜水中提纯一种肽类物质,经过抑菌试验检测发现其抑菌效果优于Nisin,利用UV-5800紫外分光光度计测定其吸光值,得到A280=0.195和A280=0.316两个峰值,通过尿素-SDS-聚丙烯酰胺凝胶电泳确定该物质的分子量主要包含3 510Da和22 000Da两部分,证实该物质虽属于小肽类抑菌物质但与Nisin不同。The chief method of get a peptide substance is that made the sauerkraut juice be concentrated,gradient-precipitated,gel-chro-matographied.Through antibacterial test found its bacteriostasis effect is better than that of Nisin.The used of UV-5800UV spectro-photometer determination of the light absorption value,got A280 = 0.195and A280=0.316two peak,and used of Urea-SDS-polyacryl-amide gel-electrophoresis,the result of molecular weight of peptide substance mainly included 3 510Da and 22 000Da two parts,so the substance is subject to the small peptide bacteriostatic substances,but unlike Nisin.

关 键 词：酸菜水 提取纯化 尿素-SDS-聚丙烯酰胺凝胶电泳 确定分子量 抑菌活性 小肽 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]