软枣猕猴桃果胶的提取及其抑菌活性研究

目的为了优化软枣猕猴桃果胶的提取工艺,明确果胶及其酶解产物的抑菌活性。方法通过响应面法优化软枣猕猴桃果胶的提取工艺,通过滤纸片法测定果胶及其酶解产物对测试菌种的抑菌活性。结果得到了果胶的最优提取条件,料液比(g/mL)为1∶5,浸提pH值为2.3,浸提时间为80 min,浸提温度为70℃,在此条件下果胶提取率为(92.56±4.266)%;抑菌实验显示,果胶及其酶解产物对大肠杆菌的最低抑菌浓度分别为0.375 mg/mL和0.75 mg/mL,对金黄色葡萄球菌的最低抑菌浓度分别为3 mg/mL和0.75 mg/mL,对酵母菌的最低抑菌浓度分别为3 mg/mL和1.5 mg/mL,对青霉的最低抑菌浓度分别为0.75 mg/mL和0.375 mg/mL。结论酸提醇沉法可有效应用于果胶提取,软枣猕猴桃果胶及其酶解产物具有一定的抑菌活性,且酶解产物的抑菌效果优于果胶。

Extraction and Antimicrobial Activities of Pectin from Actinidia Arguta

The work aims to optimize the extraction process of pectin in Actinidia arguta and determine the antimicrobial activities of pectin and its degradation products.The extraction process of pectin in Actinidia arguta was optimized by the response surface methodology.The antimicrobial activities of pectin and its degradation products against various microbes were determined by the filtering paper method.The results showed that the optimum extraction conditions of pectin were:material to liquid was 1∶5(g/mL),pH was 2.3,extraction time was 80 min and the extraction temperature was 70℃.Under this condition,the extraction rate of pectin reached at(92.56±4.266)%.Antimicrobial experiment results showed that the MIC values of pectin and its degradation products against various microbes were as follows:0.375 mg/mL and 0.75 mg/mL for Escherichia coli,3 mg/mL and 0.75 mg/mL for Staphylococcus aureus,3 mg/mL and 1.5 mg/mL for Saccharomycete,0.75 mg/mL and 0.375 mg/mL for Penicillium.Acid extraction and ethanol precipitation method can be effectively applied in pectin extraction.Actinidia arguta pectin and its degradation products have certain antimicrobial activities.The antimicrobial effect of degradation products is better than that of pectin.