壳聚糖和N,O-羧甲基壳聚糖对金黄色葡萄球菌抑菌活性的研究

目的研究壳聚糖及N，O-羧甲基壳聚糖的抑菌活性。方法金黄色葡萄球菌经24h摇瓶培养后，接种到含一定量壳聚糖或N，O-羧甲基壳聚糖的肉汤培养基中，通过测定0h、4h、8h、12h、16h、20h、24h、28h、32h、36h光密度值，研究浓度、分子量、脱乙酰度、取代度及pH、温度、盐对壳聚糖和N，O-羧甲基壳聚糖抑制金黄色葡萄球菌活性的影响。结果壳聚糖和N，O-羧甲基壳聚糖的抑菌活性受浓度、分子量、脱乙酰度、取代度及溶液pH、温度和盐的影响。结论壳聚糖和N，O-羧甲基壳聚糖抑菌活性受以上因素影响。

Studies on Antibacterial Activity against St.aureus of Chitosan and N,O-Carboxymethyl Chitosan

Objective To study the antibacterial activity of chitosan and N,O-carboxymethyl chitosan. Method After 24-hour shake flask cultivation, the St.aureus was inoculated to broth substrate with certain chitosan or N,O-carboxymethyl chitosan .The effects of them on growth of St.aureus were investigated as well as the effects of concentration, molecule, degree of deacetylation, substitution degree and pH, temperature and salt of the substrates. The optical densities were determined at the time of 0h, 4h, 8h, 12h, 16h, 20h, 24h, 28h, 32h, and 36h. Results The antibacterial activity of chitosan and N,O-carboxymethyl chitosan was influenced obviously by concentration, molecule, degree of deacetylation, substitution degree, pH, temperature and salt. Conclusion The antibacterial activity against St.aureus of chitosan and N,O-carboxymethyl chitosan was inflenced distinctly by the factors mentioned above.