食品科学2011，Vol.32Issue(14)：147-151,5.
芦根多糖的超声辅助提取及其抗菌活性
Ultrasound-assisted Extraction and Antibacterial Activity of Polysaccharides from Rhizoma phragmitis
摘要
Abstract
On the basis of single factor experiments, the ultrasound-assisted extraction of polysaccharides from Rhizoma phragmitis was optimized by response surface methodology. The optimal conditions for polysaccharide extraction were liquid/ material ratio of 9.9：1 （mL/g）, temperature of 60 ℃ and ultrasonic treatment time of 52 rain. Under the optimal extraction conditions, the extraction rate of polysaccharides from Rhizoma phragmitis was 9.06%. The extracted polysaccharide sample was extremely sensitive to Saccharmoyces cerevisiae, highly sensitive to Staphylococcus aureus, and moderately sensitive to Aspergillumniger and Bacillus subtilis. Therefore, polysaccharides from Rhizoma phragmitis can be developed into a novel antibacterial product.关键词
芦根/多糖/超声辅助提取/抗菌活性Key words
Rhizoma phragmitis/polysaccharides/ultrasound-assisted extraction/antibacterial activity分类
化学化工引用本文复制引用
姚以才,耿中华,王乃馨,郑义,李超..芦根多糖的超声辅助提取及其抗菌活性[J].食品科学,2011,32(14):147-151,5.基金项目
徐州工程学院青年项目 （）
徐州工程学院大学生实践创新训练计划项目 （）
