超声辅助提取黑松松针多糖的工艺优化及其抑菌性研究

采用超声辅助水提法提取黑松松针多糖,苯酚-硫酸法测定提取的多糖含量。在单因素试验基础上,通过正交试验对黑松松针多糖的提取工艺进行优化。采用抑菌圈法考察了提取的松针多糖对大肠杆菌、枯草芽孢杆菌的抑菌效果。结果表明:松针多糖的最佳提取工艺条件为浸提时间2 h、液料比80∶1(m L/g)、浸提温度90℃、超声功率为130 W,在此条件下,黑松松针多糖得率为2.47%。提取的黑松松针多糖对大肠杆菌、枯草芽孢杆菌具有一定的抑制作用。

Study on ultrasonic-assisted extraction process of polysaccharides from the pine needle and its antibacterial

Polysaccharide was extracted from pine needles by ultrasound-assisted water extraction method,and determined by phenol sulfonic acid spectrophotometry.On the basis of single factor experiments,the extraction condition of polysaccharides from the pine needle were optimized by orthogonal experiments.The antimicrobial activities of pine needles polysaccharides for Escherichia coli and Bacillus subtilis were measured by using minimum inhibiting concentration method.The optimal extraction conditions were as follows:extraction time 2 h,liquid-material ratio 80∶1(mL/g),extraction temperature 90℃,ultrasonic power 130 W.Under these conditions,the yield of pine needles polysaccharides was 2.47%.The polysaccharides could inhibit markedly Escherichia coli and Bacillus subtilis.