酸菜发酵液中抑菌物质的提取与鉴定

摘要

通过低温浓缩法、浓度梯度盐析沉淀法、透析层析法从酸菜水中提纯一种肽类物质,经过抑菌试验检测发现其抑菌效果优于Nisin,利用UV-5800紫外分光光度计测定其吸光值,得到A280=0.195和A280=0.316两个峰值,通过尿素- SDS-聚丙烯酰胺凝胶电泳确定该物质的分子量主要包含3 510 Da和22 000 Da两部分,证实该物质虽属于小肽类抑菌物质但与Nisin不同.%The chief method of get a peptide substance is that made the sauerkraut juice be concentrated, gradient-precipitated, gel-chro-matographied. Through antibacterial test found its bacteriostasis effect is better than that of Nisin. The used of UV-5800 UV spectro-photometer determination of the light absorption value, got A280 = 0. 195 and A280 = 0. 316 two peak, and used of Urea-SDS-polyacryl-amide gel-electrophoresis, the result of molecular weight of peptide substance mainly included 3 510 Da and 22 000 Da two parts, so the substance is subject to the small peptide bacteriostatic substances, but unlike Nisin.