蓝莓多糖的抗氧化性与抑菌作用

利用水提醇沉法从蓝莓中提取多糖，再经初步纯化后，进行多糖的抗氧化性及抑菌作用实验。结果表明，蓝莓多糖对羟自由基和DPPH 自由基有较强的清除作用，且清除率50% 所对应的质量浓度IC50 分别为2mg/mL 和7mg/mL。但蓝莓多糖对超氧阴离子自由基几乎没有作用效果。蓝莓多糖对枯草芽孢杆菌、大肠杆菌、金黄色葡萄球菌、啤酒酵母均有一定的抑制作用，最小抑制浓度MIC 在50～75mg/mL 之间，对热带假丝酵母、青霉和黑曲霉无抑制作用。

Antioxidant and Antimicrobial Activities of Blueberry Polysaccharides

Polysaccharides in blueberry fruits were extracted by water extraction and ethanol precipitation, and after preliminary purification, the precipitate was assessed for its antioxidant and antimicrobial activities. The results showed that blueberry polysaccharides had a strong ability to scavenge both hydroxyl and DPPH free radicals, with IC50 values of 2 mg/mL and 7 mg/mL. However, almost no scavenging effect against superoxide anion radicals was observed. The polysaccharides could inhibit the growth of all of the following microorganisms: Bacillus subtilis, Escherichia coli, Staphylosocus aureus, and Saccharomyces cerevisiae and the corresponding minimal inhibitory concentrations (MIC) varied from 50 to 75 mg/mL. However, no inhibitory effect on G.tropicalis, Penicillium sp. or Aspergillus niger was observed.