九资河茯苓多糖的超声波提取工艺及抑菌性研究 |
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引用本文: | 刘丽,徐春,李可,姜昆,吴鹏. 九资河茯苓多糖的超声波提取工艺及抑菌性研究[J]. 农业科学与技术, 2016, 0(12) |
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作者姓名: | 刘丽 徐春 李可 姜昆 吴鹏 |
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作者单位: | 黄冈师范学院生命科学学院,经济林木种质改良与资源综合利用湖北省重点实验室,大别山特色资源开发湖北省协同创新中心,湖北黄冈 438000 |
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基金项目: | 湖北省自然科学基金项目(2013CFB472)。Supported by Natural Science Foundation of Hubei Province (2013CFB472) |
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摘 要: | 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。
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关 键 词: | 茯苓 茯苓多糖 超声波提取 响应面 抑菌性 |
Optimal Ultrasonic Extraction of Pachyman from Jiuzihe Poria cocos |
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Abstract: | 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. |
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Keywords: | Poria cocos Pachyman Ultrasonic extraction Response surface An-timicrobial activity |
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