九资河茯苓多糖的超声波提取工艺及抑菌性研究

利用超声波技术，最大程度的提取茯苓多糖，并用苯酚-硫酸法测定其含量，优选茯苓多糖的最佳超声提取工艺。首先，对茯苓多糖提取的超声功率、提取时间和料液比进行单因素考察；在单因素实验的基础上，利用响应面设计试验，以茯苓多糖得率为指标，得出最佳超声水提工艺条件为：超声功率120 W，提取时间27 min，料液比1：38，利用牛津杯法来探究茯苓多糖的抑菌性，在抑菌性研究中，茯苓多糖对枯草芽孢杆菌和金黄色葡萄球菌有显著的抑菌性。

Optimal Ultrasonic Extraction of Pachyman from Jiuzihe Poria cocos

This study was conducted to extract pachyman to the greatest degree with ultrasonic technology, and to determine the content of pachyman by the phe-nol-sulfuric acid method, so as to choose the optimal technique of ultrasonic extrac-tion of pachyman. Firstly, the ultrasonic power, extraction time and solid-to-liquid ra-tio were investigated by ultrasonic extraction method. Then, on this basis, a respon-sible surface experiment was designed, to select the optimal process conditions ac-cording to the index of pachyman yield. The optimized ultrasonic water extraction conditions were as fol ow: ultrasonic power of 100 W, extraction time of 30 min, and solid-to-liquid ratio at 1:40. The Oxford cup method was used to study the an-timicrobial activity of pachyman. lt was found that pachyman could significantly in-hibit Bacilus subtilis_and Staphylococcus aureus.