超声波降解法制备低聚壳聚糖工艺及其抗菌作用研究  

Preparation of Chitosan Oligosaccharide by Ultrasonic Degradation Method and the Antimicrobial Effect

作　　者：李大鹏[1] 王莹[1] 刘伟[1] 孟令伟[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《农产品加工（创新版）（中）》2013年第7期10-12,共3页Farm Products Processing

基　　金：大庆市科学技术计划项目(SCX2008-003-2)

摘　　要：采用超声波降解法制备低聚壳聚糖,研究不同分子量壳聚糖的抗真菌效果。通过单因素和正交试验,确定超声波降解法制备低聚壳聚糖的最佳条件为盐酸质量分数2%,超声频率450 kHz,反应温度45℃,超声时间2 h,在此条件下得到的低聚壳聚糖分子量为4 370。不同分子量的壳聚糖对真菌的抗菌效果差异显著,分子量越低,最小抑菌浓度越低,抗真菌效果越强。Chitosan oligosaccharides are prepared by ultrasonic degradation method and the antimicrobial effecs of different molecular weight chitosan are research. The optimal conditions of preparation of chitosan oligosaccharide using ultrasonic degradation is hydrochloric acid mass fraction 2%, ultrasonic frequency 450 kHz, reaction temperature 45 ℃ and ultrasonic time 2 h. The molecular weight of chitosan oligosaccharide obtained is 4 370. The antimicrobial effect of chitosan with different molecular weight is distinct, molecular weight is lower, minimal inhibitory concentration is lower and the antibacterial effect is stronger.

关 键 词：超声波法 低聚壳聚糖 抗菌效果 分子量 

分 类 号：TQ929.2[轻工技术与工程—发酵工程]