荠菜多糖的超声波提取工艺及其抑菌活性的研究

采用超声波技术提取荠菜多糖,以正交实验设计优化提取工艺条件。结果表明:荠菜多糖的最优提取工艺条件为:超声波功率400W、超声波处理时间35min、料液比1∶20、浸提温度70℃,荠菜粗多糖的提取率高达8.26%。为进一步研究荠菜多糖对几种常见肠道致病菌的抑制效果,进行了体外抑菌实验并测定了最小抑菌浓度(MIC)。结果表明,荠菜多糖对大肠杆菌、枯草杆菌、金黄色葡萄球菌、沙门氏菌都有一定的抑制效果,且随着荠菜多糖浓度的增加其抑菌效果逐渐增强。最小抑菌浓度分别为大肠杆菌8.0mg/mL,枯草杆菌6.0mg/mL,金黄色葡萄球菌10.0mg/mL,沙门氏菌10.0mg/mL。

Study on the extraction technology and antimicrobial activity of polysaccharide from Capsella brusa-pastoris L.

Crude polysaccharides from Capsella bursa-pastoris L. were extracted by ultrasonic wave and the extraction processing conditions were optimized by orthogonal design in this paper.The results showed that the optimum extraction conditions of polysaccharide from Capsella bursa-pastoris L.were as follows:ultrasonic power 40OW,ultrasonic processing time 35min, solid-liquid ratio 1:20, extraction temperature 70℃. Extraction rate of polysaccharide from Capsella bursa-pastoris Lreached 8.26%.Bacteriostatic test in vitro was conducted in order to investigate bacteriostasis effect of crude polysaccharide from Capsella bursa-pastoris L.on common pathogenic bacteria,and minimal inhibitory concentration was determined.The results indicated that Capsella bursa-pastoris lcrude polysaccharide had certain inhibitory effect on Bacillus subtilis, Escherichia coli, Staphylococcus aureus, salmonella bacillus,and its bacteriostasis effect could increase with concentration increase of Capsella bursa-pastoris L. crude polysaccharide. Minimal inhibitory concentration of Capsella bursa- pastoris L. crude polysaccharide respectively were that Bacillus subtilis 6.0mg/mL, Escherichia coli 8.0mg/mL, Staphylococcus aureus 10.0mg/mL,salmonella bacillus 10.0mg/mL.