食品与机械2018，Vol.34Issue(1)：149-153,181,6.DOI:10.13652/j.issn.1003-5788.2018.01.030
红皮火龙果皮多糖过氧化氢脱色工艺及抑菌活性研究
Effect of hydrogen peroxide on decolorization of polysaccharide from red dragon fruit peel and its antibacterial activity
摘要
Abstract
The hydrogen peroxide decolorization process of polysaccharide extracted from red dragon fruit peel was investigated in this study.The effects of the hydrogen peroxide concentration,the decol orization temperature and the decolorization time on the decolorization rate were studied.The optimum conditions were ob tained by response surface methodology.Moreover,the antibacterial activity of the polysaccharide was also investigated.The results showed that the optimum hydrogen peroxide decolorization conditions were the hydrogen peroxide concentration of 4.3％,decolorized at 62 ℃ for 109 min.Under these conditions,the decolorization rate and the retention rate of the red dragon fruit peel polysaccharide were 88.17％ and 82.39％,respectively.The polysaccharide exhibited significant inhibitory effects on Escherichia coli,Bacillus cereus,Bacillus subtilis,and Staphylococcus aureus.关键词
红皮火龙果/多糖/过氧化氢/脱色/抑菌活性Key words
red dragon fruit/polysaccharide/hydrogen peroxide/decolorization/antibacterial activity引用本文复制引用
方晓晖,但德苗,钱时权,陆兆新..红皮火龙果皮多糖过氧化氢脱色工艺及抑菌活性研究[J].食品与机械,2018,34(1):149-153,181,6.基金项目
国家自然基金面上项目(编号:31571887) （编号:31571887）
国家级大学生创新创业训练计划项目(编号:201611305028) （编号:201611305028）
安徽省高校优秀青年人才支持计划重点项目(编号:gxyqZD2016358) （编号:gxyqZD2016358）
