[目的]探索黑木耳多糖的最佳提取工艺,并对其理化特性与抑菌活性进行研究.[方法]以黑木耳子实体为材料,通过正变试验优化多糖的提取工艺,并研究多糖的理化特性及其对细菌、霉菌的抑菌活性.[结果]黑木耳多糖的最佳提取工艺条件为料液比1∶50,浸提温度90℃,浸提时间2.5h；在该条件下,多糖得率为7.3％,多糖含量为77.81％.黑木耳多糖在水中可溶,其中含有醛糖、直链淀粉；对细菌的抑制作用较霉菌更为明显,对细菌、霉菌的最小抑菌圈直径分别为12.7、7.9mm.[结论]该研究为黑木耳多糖的开发利用提供了科学依据.%[ Objective] To explore the optimal conditions for extracting pvlysaceharide from Auricidaria auricular.and to study its physiochem-ical properties and antibacterial activities. [ Method] The extraction conditions for A. auricular polysaccharidea were optimized by orthogonal test,and its physiochemical characteristics and antagonistic activities on bacteria and molds were tested. [Result] The optimized condition is with sample to liquid ratio of 1:50, temperature of 90 ℃, and extraction time of 2. 5 h. Under (he optimized condition, the yield of polysaecha-ride was 7. 3% ,with polysaccharide content of 77.81%, Containing aldose and amylase.the polysaccharides of A. auricular is soluble in water. The inhibitory effect on bacteria is significantly stronger than on molds that the minimum diameter of inhibition zone for bacteria is 12.7 mm, while 7.9 mm for the molds. [ Conclusion] This study provided scientific basis for the development and utilization of A. auricular polysac-charides.
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