魔芋中KGM的提取及抑菌活性分析  

Study on Extraction Conditions and Determination of Antibacterial Activity of KGM

作　　者：汪佳文 冯程 WANG Jia-wen;FENG Cheng(Changde Vocational Technical College,Hunan Changde 415000,China)

机构地区：[1]常德职业技术学院,湖南常德415000

出　　处：《广州化工》2021年第14期67-69,共3页GuangZhou Chemical Industry

摘　　要：以鲜魔芋为原料,对乙醇沉淀法提取KGM的工艺条件进行研究,探讨了乙醇浓度、水溶胶浓度、溶胀温度和洗涤次数对KGM提取率的影响,并研究了KGM抑菌活性。结果表明,当水溶胶浓度为0.5%、溶胀温度为60℃、沉淀乙醇浓度为50%、洗涤2次时,KGM提取率可达81.8%;提取后的KGM对大肠杆菌和金黄色葡萄球菌表现出一定的抑菌效果。The extraction technology of the konjac glucomannan from Konjac Flour was studied with alcohol precipitation method.The effects of the ethanol concentration,hydrosol concentration,swelling temperature and washing times on the yield and production rate of Konjac Glucomannan were studied.And their antimicrobial activities were studied.The results indicated that when the hydrosol concentration was 0.5%,the swelling temperature was 60℃,the ethanol concentration was 50%,and twice washing,Konjac Glucomannan rate reached 81.8%.Konjac Glucomannan showed different levels of inhibition for Staphylococcus aureus and Escherichia coli.

关 键 词：KGM 乙醇沉淀 抑菌活性 

分 类 号：TQ464[化学工程—制药化工]