牡蛎多糖制备工艺优化及体外抑菌活性的探讨  

Optimization of Preparation Technology and Antimicrobial Activity of Polysaccharide Extracts from Rushan Bay Oyster(Crassostrea gigas) in China

作　　者：田振华[1] 李永斌[1] 李颖[1] 楚华航[1] 郝丽丽[1] 宿婷婷[1] 张莉[1] 

机构地区：[1]山东大学海洋学院,山东威海264209

出　　处：《食品研究与开发》2013年第17期23-26,共4页Food Research and Development

基　　金：山东大学第七届大学生科研立项重点项目(A12022)

摘　　要：研究正交试验提取牡蛎多糖的方法,对多糖提取温度、pH、时间、次数、料液比进行了正交试验,结论为提取多糖最佳条件:pH为8.0、温度为65℃、时间4 h、次数为3次、料液比为1∶15(mg/mL)。同时对牡蛎多糖的抑菌效果进行探讨,显示牡蛎多糖对大肠杆菌、枯草芽孢杆菌、金黄色葡萄球菌都有抑制作用,其中对金黄色葡萄球菌抑制效果最佳,其次是枯草芽孢杆菌,最弱是大肠杆菌。We use orthogonal experiment to discuss the optimal extractive condition of oyster polysaccharide , The effects of ratio of solid to liquid, extraction temperature, extraction time, pH, extraction times .The optimal extractive conditions by orthogonal experiment were pH 8.0, extract time 4 h,extraction times 3,extract temperature 65 ~C, ratio of solid to liquid 1 ： 15 （mg/mL）.The antimierobial activities of these crude extracts against Escheria coli, Staphylococcus aureus, Bacillus subtilis. The result showed that three kinds of bacterium were all inhibited by oyster polysaccharide, strong effect against Staphylococcus aureus, then Bacillus subtilis, weak effect against Escherichia coli.

关 键 词：牡蛎 多糖 提取工艺 抑菌活性 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]