红皮火龙果皮多糖过氧化氢脱色工艺及抑菌活性研究

摘要

The hydrogen peroxide decolorization process of polysaccharide extracted from red dragon fruit peel was investigated in this study.The effects of the hydrogen peroxide concentration,the decol orization temperature and the decolorization time on the decolorization rate were studied.The optimum conditions were ob tained by response surface methodology.Moreover,the antibacterial activity of the polysaccharide was also investigated.The results showed that the optimum hydrogen peroxide decolorization conditions were the hydrogen peroxide concentration of 4.3％,decolorized at 62 ℃ for 109 min.Under these conditions,the decolorization rate and the retention rate of the red dragon fruit peel polysaccharide were 88.17％ and 82.39％,respectively.The polysaccharide exhibited significant inhibitory effects on Escherichia coli,Bacillus cereus,Bacillus subtilis,and Staphylococcus aureus.%采用过氧化氢对提取得到的红皮火龙果皮多糖进行脱色,研究过氧化氢浓度、脱色温度和脱色时间对红皮火龙果皮多糖脱色率的影响,采用响应面法对脱色工艺条件进行优化,并对红皮火龙果皮多糖的抑菌活性进行研究.结果表明:在过氧化氢的浓度为4.3％,脱色温度为62℃和脱色时间为109 min的条件下,红皮火龙果皮多糖中色素的脱色率和多糖的保留率分别为88.17％和82.39％.红皮火龙果皮多糖对大肠杆菌、蜡样芽孢杆菌、枯草芽孢杆菌和金黄色葡萄球菌均有较好的抑制作用.