低值马尾藻活性多糖的提取工艺及抑菌特性研究  

Study on the Extraction Process and Antimicrobial Characteristics of Sargassum pallidum

作　　者：王奋芬[1] 霍健聪[1] 

机构地区：[1]浙江海洋学院,舟山316000

出　　处：《食品工业》2013年第2期29-32,共4页The Food Industry

基　　金：舟山市科技项目(10244)

摘　　要：研究了低值马尾藻多糖的提取工艺,并以食品中常见的致病性微生物大肠杆菌为供试菌种研究了马尾藻多糖的抑菌特性。结果表明:马尾藻多糖最佳提取工艺为提取温度80℃、提取时间6 h、料液比1:20,醇沉条件为糖浓缩液和酒精的体积比1:3;抑菌特性研究结果显示马尾藻多糖对大肠杆菌具有较强的抑菌效果,在较低浓度下抑菌圈即达到16.3mm,在弱酸性环境中抑菌效果较好,对钠离子适应性好,而钙离子可显著降低其抑菌活性。本研究为低值马尾藻的高值化利用及生物防腐剂的研究提供了一定借鉴。Mainly studied the extraction technic and antibacterial activity of Sargassum pallidum with the Escherichia coli as tested strains. The results are as follows： the optimum extraction process are 80 ~C, 6 h for time, the ratio of water and material 1 ： 20, and 1 ： 3 of ethanol and condensed polysaccharide liquid. The results of antibacterial study show that the polysaccharide had strong antimicrobial effects on Escherichia coli. Antibacterial circle was 16.3 mm in comparatively low concentration. The extract had high antimicrobial activity in acidic condition. The extract had good adaptability to NaC1, but CaC12 could obviously decrease its antimicrobial activity. The results of this study will provide theoretical basis for development of mature Sargassum pallidum in food industry.

关 键 词：低值马尾藻 多糖 大肠杆菌 抑菌特性 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]