金桂果实多糖提取及其抑菌作用研究  

Research of extraction process and antimicrobial effect of polysaccharide from Osmanthus fragrans lour fruit

作　　者：黄国文[1] 管天球[1] 赵雨云[1] 陈莫林[1] 刘宏辉[1] 

机构地区：[1]湖南科技学院生化系,湖南永州425199

出　　处：《食品工业科技》2016年第15期209-212,217,共5页Science and Technology of Food Industry

基　　金：湖南省科技计划项目(2014NK2021);湘南优势植物资源综合利用湖南省重点实验室资助项目(XNZW15C19)

摘　　要：该文以热水浸提法研究金桂果实多糖的提取条件及其抑菌作用。以料液比、浸提温度、浸提时间、浸提次数为影响因素，进行了单因素实验和正交实验，研究了金桂果实多糖的最佳提取条件，同时用滤纸圆片法和比浊法研究了果实多糖的抑菌作用。结果表明，金桂果实多糖提取的最佳条件是料液比为1：30（g／mL）、浸提温度为75℃、浸提时间为120rain、浸提次数为2次。在此条件下金桂果实多糖的得率为3．67％。5倍体积乙醇沉淀金桂果实多糖的得率为3．14％。金桂果实多糖对三种菌都有抑制作用，由强到弱的顺序是金黄色葡萄球菌、枯草芽孢杆菌和大肠杆菌，在处理时间为10—20h和pH6时的抑菌作用强；对金黄色葡萄球菌和枯草芽孢杆菌的最小抑菌浓度为3-2％，对大肠杆菌的最小抑菌浓度为7．5％。. Using fruit of Osmanthus fragrans/our as raw materials,water soluble polysaccharides from Osmanthus fragrans/our were extracted,and its antibacterial effect were studied in this paper.To obtain the extraction process of polysaccharides from Osmanthus fragrans Iour fruit ,single factor experiments and orthogonal experiments were done about solid- liquid ratio, extraction temperature, extraction time, extraction times, and meanwhile the purification efficiency of polysaccharides were studied by ethanol precipitation, and the antimicrobial activity of polysaccharide was studied by filter paper discs method and turbidimetric method.The results showed that the optimum extraction conditions of polysAccharides from Osmanthus fragrans /our fruit were as follow： Solid-liquid ratio 1： 30（ g/mL）, Extraction temperature 75 ~C, Extraction time 120 min, Extraction times 2.in which the extraction rate of polysaccharide from Osmanthus fragrans Iour fruit was 3.67%.5 times the volume of the ethanol of the extract could precipitate polysaccharides of Osrnanthus fragrans /our fruit about 3.14%. Polysaccharides of Osmanthus fragrans /our fruit could inhibit the growth of Staphylococcus aureus, Bacillus subtilis, Escherichia coil, and the order of inhibition is Staphylococcus aureus, Bacillus subtilis, Escherichia coll. Under the incubation time of 10--20 h and pH6 polysaccharides of Osmanthus fragrans /our fruit had a strong inhibition activity on the three bacteria,and the minimum inhibitory concentration of polysaccharides of Osmanthus fragrans/our fruit on the three bacteria were about 3.2% ,3.2% ,7.5%, respectively.

关 键 词：金桂果实 多糖 提取工艺 抑菌作用 

分 类 号：TS201.3[轻工技术与工程—食品科学]