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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。
The use of ultrasonic technology, the maximum extraction of tuckahoe polysaccharides, and phenol - sulfuric acid method for the determination of its content, preferably the best ultrasonic extraction process of tuckahoe polysaccharide. First of all, the ultrasonic power extracted from the tuckahoe polysaccharides, extraction time and liquid to liquid ratio were investigated by single factor; on the basis of single factor experiments, the use of response surface design test, taking the yield of tuckahoe polysaccharide as an index, the best ultrasonic water extraction The technological conditions were as follows: the ultrasonic power was 120 W, the extraction time was 27 min, the ratio of solid to liquid was 1:38, and the antibacterial activity of tuckahoe polysaccharide was explored by the Oxford cup method. In the study of antibacterial activity, tuckahoe polysaccharide could inhibit Bacillus subtilis and golden yellow Staphylococcus aureus significant antibacterial.