南瓜多糖抑制α-淀粉酶及抑菌活性的研究  

The inhibitory effect on α-amylase and antibiotic activity from pumpkin polysaccharide

作　　者：万艳娟[1] 刘晓娟[1] 赵力超[1] 周爱梅[1] 刘欣[1] 

机构地区：[1]华南农业大学食品学院,广州510642

出　　处：《食品科技》2012年第3期44-47,共4页Food Science and Technology

基　　金：广州市科技计划项目(2010Z1-E191)

摘　　要：研究了南瓜多糖对α-淀粉酶活性的抑制效果及其抗菌性。结果表明:南瓜多糖对α-淀粉酶活力的抑制作用较弱;热水提取的南瓜多糖抗菌活性较高,并且对大肠杆菌的抑制作用强于枯草芽孢杆菌,但是对黄曲霉和黑曲霉没有抑制性。The inhibitory effect of pumpkin polysaccharide on α-amylase activity and its antibiotic activity were investigated. Results showed that pumpkin polysaccharide with hot water extraction had stronger antimicrobial effect on E.scherichia coli than on Bacillus subtilis. But pumpkin polysaccharide may not have the effect of growth inhibition on Aspergillus flavus and Aspergillus niger.

关 键 词：南瓜多糖 Α-淀粉酶 抑菌性 

分 类 号：TS201.25[轻工技术与工程—食品科学]