金针菇下脚料多糖脱色工艺及其抑菌活性

摘要

以金针菇下脚料为原料，采用水浴浸提法提取金针菇多糖，以蛋白脱除率、多糖保留率和脱色率为指标，探讨金针菇下脚料多糖聚酰胺柱层析脱色工艺，并对金针菇下脚料多糖的抑菌活性进行研究。结果表明：聚酰胺层析法为金针菇下脚料多糖最佳的脱蛋白方法，其脱色的最佳工艺条件为：聚酰胺用量为50 g，聚酰胺柱用1.5倍柱体积的去离子水以1.5 mL/min的流速进行洗脱，在此工艺条件下，蛋白质脱除率达到94.2%。金针菇下脚料多糖对黑曲霉和酿酒酵母没有抑菌活性，对金黄色葡萄球菌、大肠杆菌和枯草芽孢杆菌有一定的抑菌作用，最小抑菌浓度分别为2.25、5、2.25 mg/mL，且抑菌活性与多糖质量浓度呈正相关关系。%Flammulina velutipes scraps was used as raw materials. Polysaccharides from Flammulina velutipes scraps (FVSP) were extracted with water. Deprotein rate ,polysaccharide retention rate and decoloration rate were used as the index .Decolorization technology of FVSP by polyamide chromatography was investigated.An-tibacterial activity of FVSP was also explored.The results showed that polyamide chromatography was the best deproteinization method on FVSP. The optimum decolorization technology was as follows: the content of polyamide was 50 g, and the polyamide column was eluted with 1.5 column volumes of deionized water at flow rate of 1.5 mL/min. Under this technology, the deprotein rate was 94.2%.FVSP had no antimicrobial activity of Aspergillus niger and Saccharomyces cerevisiae and had antibacterial activities against Staphylococcus aureus, Escherichia coli and Bacillus subtilis with minimum inhibitory concentration of 2.25,5,2.25 mg/mL,respective-ly.The antibacterial activity was positively correlated with polysaccharides concentration .