摘要
以银杏(Ginkgo biloba L.)果实(白果)为原料,利用响应面分析法优化白果多糖的提取工艺,并分析白果多糖的抑菌活性。以多糖得率为指标,通过单因素试验及响应面分析,探讨液料比、提取温度及提取时间等因素对白果多糖得率的影响,从而建立白果多糖的提取工艺模型,得出其最佳提取工艺条件;结合牛津杯法及二倍稀释法,分析白果多糖的抑菌活性及最小抑菌质量浓度。结果表明,白果多糖的最佳提取工艺条件如下:液料比45 ml∶1 g,95℃浸提3.0 h,在该条件下多糖得率为19.67%。抑菌试验结果表明,白果多糖对细菌有一定的抑制活性,对枯草芽孢杆菌(Bacillus subtilis)的抑制活性最强,最小抑菌质量浓度为2.50 mg/ml;白果多糖对大肠杆菌(Escherichia coli)的抑制活性也较强,当白果多糖质量浓度为15.00 mg/ml时,抑菌圈直径约为2.25 cm;白果多糖对真菌几乎无抑制活性,因而不具有广谱抑菌活性。
Ginkgo biloba seed was used as raw material,the conditions of extracting polysaccharides were optimized based on response surface method(RSM),and the antibacterial activity was studied.The yield of polysaccharide was used as the index,single factor tests and RSM were performed to study the effects of liquid-to-solid ratio,extraction temperature and extraction time on polysaccharide yield.The mathematical model of polysaccharides extraction was established,and the optimum extraction conditons were obtained.The antibacterial activity and minimum inhibitory concentration of polysaccharides were analyzed by Oxford cup method and double dilution method.The results showed that the optimum extraction conditons were as follows:liquid-to-solid ratio 45∶1(ml/g),extraction temperature 95℃and extraction time 3.0 h.Under the optimum extraction conditions,the yield of polysaccharide was 19.67%.The results of antibacterial test indicated that polysaccharide from Ginkgo biloba seed showed the strongest antimicrobial activity against Bacillus subtilis,and the minimum inhibitory concentration was 2.50 mg/ml.The polysaccharide from Ginkgo biloba seed also had strong antibacterial activity against Escherichia coli.When the mass concentration of polysaccharide was 15.00 mg/ml,the antibacterial diameter was 2.25 cm.But the polysaccharide has no inhibitory activity against fungi and has no broad-spectrum antimicrobial activity.
作者
吴海霞
田志芳
WU Hai-xia;TIAN Zhi-fang(Department of Life Science,Yuncheng University/Shanxi Key Laboratory of Characteristic Agro-Products Processing,Yuncheng 044000,China;Institute of Agro-Products Processing,Shanxi Academy of Agricultural Sciences,Taiyuan 030031,China)
出处
《江苏农业学报》
CSCD
北大核心
2020年第6期1551-1558,共8页
Jiangsu Journal of Agricultural Sciences
基金
山西省高等学校科技创新项目(2019L0865)
山西省“1331”工程重点学科项目(098-091704)
运城学院博士科研启动项目(YQ-2017010)
运城学院学科群学科研究项目(XK-2018001、XK-2019034)
特色农产品加工山西省重点实验室开放课题项目
山西省重点研发计划重点项目(201903D211006)。
关键词
银杏果实(白果)
多糖
响应面分析
抑菌活性
Ginkgo biloba L.fruit(Ginkgo biloba seed)
polysaccharide
response surface method
antibacterial activity
作者简介
吴海霞(1980-),女,山西河津人,博士,副教授,主要研究方向为植物活性成分及其构效关系。(E-mail)whxviolet@163.com。
