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.
作者
翟娅菲
张星稀
相启森
赵伦旭
何乃磊
申瑞玲
ZHAI Ya-fei;ZHANG Xing-xi;XIANG Qi-sen;ZHAO Lun-xu;HE Nai-lei;SHEN Rui-ling(College of Food and Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou 450002,Henan,China;Collaborative Innovation Center for Food Production and Safety of Henan Province,Zhengzhou 450002,Henan,China)
出处
《食品研究与开发》
CAS
北大核心
2019年第10期70-74,共5页
Food Research and Development
基金
河南省高等学校重点科研项目(17A550021)
郑州轻工业学院博士科研基金资助项目(2015BSJJ039)
关键词
南瓜多糖
抑菌
影响因素
均匀试验
pumpkin polysaccharide
antimicrobial activity
influencing factor
uniform experiment
作者简介
翟娅菲(1987-),女(汉),讲师,博士,研究方向:食品营养与安全。
