蜀本草多糖的提取及抑菌活性研究

目的]研究蜀本草多糖的优化提取工艺和抑菌活性.方法]通过提取温度、提取时间、料液比等单因素和正交试验对匀浆热水提法提取蜀本草多糖工艺进行了优化,同时利用所得多糖进行体外抑菌活性试验和热稳定性研究.结果]蜀本草多糖提取最优条件为提取温度65℃、料液比（m/v）1∶45、提取时间75 min,多糖得率最高为6.28％;抑菌活性试验结果表明,蜀本草多糖提取物对酵母菌无明显抑制作用,对大肠杆菌、枯草芽孢杆菌和金黄色葡萄球菌有明显抑制作用;蜀本草粗多糖提取物在100℃及以下活性稳定.结论]该研究为开发利用蜀本草多糖提供理论依据.

Extraction and Bioactivity of polysaccharide from Portulaca oleracea L.

Objective ] The research aimed to study the extraction technology and the bactefiostatic activity of Portulaca oleracea L.. Meth-od ] The homogenate and hot water extraction method was used to gain the optimization extract condition of polysaccharides from Portulaca oler-acea L. by orthogonal experiment. The purified polysaccharide was investigated about antibacterial activity and heat stability. Result]The or-thogonal experiment shows that the large yield of polysaccharlde was 6.28% at 65 ℃, solvent-solid ratio 145,75 min. Antibacterial activityof the experiment shows that the polysaccharide had no significant inhibitory effect on saccharomycete, and it had obvious inhibitory effect onthree bacteria （Escherichia coli, Staphylococcus aureus, Sacillus subtilis）. The bacteriostatie stability of polysaceharide was active under 100℃. Conclusion] The study provides the theoretical basis for the development and utilization of Portulaca oleracea L. polysaccharide.