茯苓多糖的酶解工艺及抑菌性研究

采用β-葡聚糖酶酶解茯苓多糖获得水溶性茯苓多糖，优化水溶性茯苓多糖的最佳酶解提取工艺，测定酶解产物抑菌效果。通过苯酚-硫酸法测定其含量，以水溶性茯苓多糖含量为评价指标，采用L9（34）正交试验设计，优化酶解工艺条件为酶解反应温度55 ℃，pH值5.5，时间150 min，酶用量9 000 U。在此条件下获得水溶性多糖含量达到9.20%。牛津杯法测定其抑菌活性，结果表明，酶解产物对金黄色葡萄球菌和大肠杆菌产生较好的抑菌作用，抑菌圈直径分别为14.67 mm、8.89 mm，对枯草芽孢杆菌未见产生明显抑菌圈，为茯苓水溶性多糖深度开发提供前期研究数据。

Hydrolysis technology and bacteriostatic activity of polysaccharide from Poria cocos

The soluble polysaccharide from Poria cocos was extracted with β-glucan enzymolysis. The optimal enzymatic hydrolysis extraction process of water-soluble polysaccharides was optimized and the antibacterial effect of the enzymolysis products was determined. Using water soluble polysaccharide yield as evaluation index, the optimal process conditions were determined by L9(34) orthogonal experiments as follows: enzymolysis temperature 55℃, pH 5.5, time 150 min and enzyme addition 9 000 U. At the conditions, the water-soluble polysaccharide content reached 9.20%. The antimicrobial activity of soluble polysaccharide was study with oxford cup method. It was found that soluble polysaccharide could inhibit Staphylococcus aureus and Escherichia coli, and the antibacterial circle diameters were 14.67 mm and 8.89 mm, respectively. It showed no obvious inhibitory effect on Bacillus subtilis, the results provided preliminary research data for the in-depth development of water-soluble polysaccharides of P. cocos.