地木耳多糖的抗氧化性与抑菌作用  

Antioxidant and Antimicrobial Activities of Nostoc Commune Polysaccharides

作　　者：张唐伟[1,2] 杨乐[1,2] 柳青海[1,2] 王启兰[1] 谢占玲[3] 李天才[1] 

机构地区：[1]中国科学院西北高原生物研究所,青海西宁810008 [2]中国科学院研究生院,北京100049 [3]青海大学生物系,810006

出　　处：《食品与生物技术学报》2011年第6期868-873,共6页Journal of Food Science and Biotechnology

基　　金：青海省科技支撑项目(0733211D01)

摘　　要：利用水提醇沉法从地木耳中提取多糖,再经初步纯化后,进行多糖的抗氧化性及抑菌作用实验。结果表明,地木耳多糖对.OH和DPPH自由基有较强的清除作用,且最高清除率分别为71.53%和66.35%。但地木耳多糖对O2-.自由基和亚硝酸盐几乎没有作用效果,最高清除率分别只有33.33%和22.38%。地木耳多糖对枯草芽孢杆菌、大肠杆菌均有一定的抑制作用,最小抑菌质量浓度MIC在125～250μg/mL之间。而对金黄色葡萄球菌的抑制作用不明显。Polysaccharides in Nostoc commune Vach.was extracted by water extraction and ethanol precipitation in this study.and further purification to investigated the antioxidant and antimicrobial activities.The results showed that the polysaccharides from N.commune could significantly decrease the OH and DPPH free radicals and the rate could arrived at 71.53% and 66.35% respectively.However,the Polysaccharides had little scavenging effect on superoxide anion radicals and nitrite.Furthermore,it was found that the polysaccharides could inhibit the growth of Bacillus subtilis and Escherichia coli.The minimal inhibitory concentrations（MIC） varied from 125 to 250μg/mL.No obvious inhibitory effect on Staphylosocus aureus was observed.

关 键 词：地木耳多糖 抗氧化性 抑菌作用 

分 类 号：R285.5[医药卫生—中药学]