南瓜多糖的体外抑菌活性
|
摘要
采用牛津杯法检测不同影响因素对南瓜多糖体外抑菌效果的影响,并利用均匀试验优化南瓜多糖的处理条件。研究表明南瓜多糖的抑菌活性与浓度呈正相关,且在一定范围内随着温度的升高而变强,在80℃时抑菌效果最好。在酸性及碱性条件下,南瓜多糖的抑菌活性均会受到不同程度的影响,当pH值为6.0时抑菌活性最强。此外,均匀试验结果表明,浓度200 mg/mL、p H值为10.0的南瓜多糖经100℃处理30 min能够呈现最好的体外抑菌效果。
Oxford cup method was carried out to determine the impact of different factors on the antimicrobial activity in vitro of pumpkin polysaccharide. Meanwhile,uniform experiment was utilized to optimize the treatment conditions. The results showed that the antimicrobial activity of pumpkin polysaccharide was positively related to the concentration. Besides,the antimicrobial activity increased with the rising of temperature in a specific range and got the highest at 80 ℃. Under the acid and alkaline condition,the antimicrobial activity of pumpkin polysaccharide was affected at different levels. When pH value was 6.0,pumpkin polysaccharide presented the highest antimicrobial activity. In addition,in the condition of 200 mg/mL,80 ℃ and pH value 10.0,pumpkin polysaccharide had the strongest antimicrobial activity according to the uniform experiment.
Oxford cup method was carried out to determine the impact of different factors on the antimicrobial activity in vitro of pumpkin polysaccharide. Meanwhile,uniform experiment was utilized to optimize the treatment conditions. The results showed that the antimicrobial activity of pumpkin polysaccharide was positively related to the concentration. Besides,the antimicrobial activity increased with the rising of temperature in a specific range and got the highest at 80 ℃. Under the acid and alkaline condition,the antimicrobial activity of pumpkin polysaccharide was affected at different levels. When pH value was 6.0,pumpkin polysaccharide presented the highest antimicrobial activity. In addition,in the condition of 200 mg/mL,80 ℃ and pH value 10.0,pumpkin polysaccharide had the strongest antimicrobial activity according to the uniform experiment.
引文
[1]谢宇.开发南瓜产品的情报研究[J].食品研究与开发,1992(2):29-32
[2]Baldi A,Chaudhary N,Maru J,et al.Effect of pumpkin concentrate on alloxan induced diabetic rats[J].Journal of Global Pharma Technology,2010,2(10):24-27
[3]李毅腾,王晓闻,何庆峰,等.苦瓜皂苷与南瓜多糖或苦荞黄酮联合作用改善2型糖尿病大鼠糖脂代谢的研究[J].现代食品科技,2015,31(9):14-19,37
[4]Jin H,Zhang Y J,Jiang J X,et al.Studies on the extraction of pumpkin components and their biological effects on blood glucose of diabetic mice[J].Journal of Food&Drug Analysis,2013,21(2):184-189
[5]Wang S,Lu A,Zhang L,et al.Extraction and purification of pumpkin polysaccharides and their hypoglycemic effect[J].International Journal of Biological Macromolecules,2017,98:182-187
[6]Zhang Y,Chen P,Zhang Y,et al.Effects of polysaccharide from pumpkin on biochemical indicator and pancreatic tissue of the diabetic rabbits[J].International Journal of Biological Macromolecules,2013,62(11):574-581
[7]万艳娟,刘晓娟,赵力超,等.南瓜多糖抑制α-淀粉酶及抑菌活性的研究[J].食品科技,2012(3):44-47
[8]郭奇,魏玉西,殷邦忠,等.五种瓜类蔬菜提取物的抑菌活性研究[J].食品科学,2009,30(13):52-55
[9]韩亚伟,左婷婷,陈利平,等.韭菜提取液体外抑菌活性的均匀实验优化[J].食品工业科技,2013,34(2):163-166
[10]徐龙权,陆军,葛丽丽,等.红薯茎叶多糖提取物抑菌研究[J].食品科技,2011(1):163-166
[11]Khan J A,Joshi D.Effect of temperature on antimicrobial activity of Annona squamosa extract;phytochemical screening of bioactive compounds[J].International Journal of Biotechnology and Allied Fields,2015,3(6):113-120
[12]李瑜,周玉,江冠民,等.枸杞多糖与黄芪多糖抑菌活性的研究[J].现代生物医学进展,2012,12(26):5061-5063
[13]刘宇锋,苏天明,苏利荣,等.均匀设计试验多元回归分析方法在新型生物农药研制中的应用[J].农药,2018,57(2):105-110
[2]Baldi A,Chaudhary N,Maru J,et al.Effect of pumpkin concentrate on alloxan induced diabetic rats[J].Journal of Global Pharma Technology,2010,2(10):24-27
[3]李毅腾,王晓闻,何庆峰,等.苦瓜皂苷与南瓜多糖或苦荞黄酮联合作用改善2型糖尿病大鼠糖脂代谢的研究[J].现代食品科技,2015,31(9):14-19,37
[4]Jin H,Zhang Y J,Jiang J X,et al.Studies on the extraction of pumpkin components and their biological effects on blood glucose of diabetic mice[J].Journal of Food&Drug Analysis,2013,21(2):184-189
[5]Wang S,Lu A,Zhang L,et al.Extraction and purification of pumpkin polysaccharides and their hypoglycemic effect[J].International Journal of Biological Macromolecules,2017,98:182-187
[6]Zhang Y,Chen P,Zhang Y,et al.Effects of polysaccharide from pumpkin on biochemical indicator and pancreatic tissue of the diabetic rabbits[J].International Journal of Biological Macromolecules,2013,62(11):574-581
[7]万艳娟,刘晓娟,赵力超,等.南瓜多糖抑制α-淀粉酶及抑菌活性的研究[J].食品科技,2012(3):44-47
[8]郭奇,魏玉西,殷邦忠,等.五种瓜类蔬菜提取物的抑菌活性研究[J].食品科学,2009,30(13):52-55
[9]韩亚伟,左婷婷,陈利平,等.韭菜提取液体外抑菌活性的均匀实验优化[J].食品工业科技,2013,34(2):163-166
[10]徐龙权,陆军,葛丽丽,等.红薯茎叶多糖提取物抑菌研究[J].食品科技,2011(1):163-166
[11]Khan J A,Joshi D.Effect of temperature on antimicrobial activity of Annona squamosa extract;phytochemical screening of bioactive compounds[J].International Journal of Biotechnology and Allied Fields,2015,3(6):113-120
[12]李瑜,周玉,江冠民,等.枸杞多糖与黄芪多糖抑菌活性的研究[J].现代生物医学进展,2012,12(26):5061-5063
[13]刘宇锋,苏天明,苏利荣,等.均匀设计试验多元回归分析方法在新型生物农药研制中的应用[J].农药,2018,57(2):105-110