通过单因素和正交试验对海红果水提醇沉工艺条件进行优化,并采用双层琼脂打孔扩散法对海红果多糖的抑菌作用进行研究。结果表明:料液比、提取温度对海红果多糖含量的影响最大,最佳提取条件为料液比1∶25(g∶mL)、提取温度90℃、提取时间60 min、乙醇体积分数80%,此条件下海红果粗多糖的提取量达105.15mg/g;海红果粗多糖对蜡样芽孢杆菌GMCC1.1686、沙门氏菌、单核细胞增生李斯特氏菌均有抑制作用,其中对沙门氏菌、单核细胞增生李斯特氏菌最小抑菌质量浓度均为25 mg/mL,对蜡样芽孢杆菌CGMCC1.1686的最小抑菌质量浓度为50 mg/mL。

The techniques for warter extraction-ethanol precipitation of polysaccharide from Malus micromalus Makino were optimized by using the orthogonal test and single factor test.Meanwhile,the antibacterial activity of polysaccharides from Malus micromalus Makino was tested by double-layer agar diffusion method.The results showed that solid-to-liquid ratio and extraction temperature influenced the extraction efficiency of polysaccharides from Malus micromalus Makino,respectively.The optimal extraction conditions were identified as follows:1∶ 25(g∶ mL) solid-toliquid ratio,90℃ extraction temperature,60 min extraction time,80% ethanol concentration.Under the optimized conditions,the content of polysaccharide from Malus micromalus Makino was 105.15 mg /mL.The antibacterial activities were revealed against Bacillus cerecus CGMCC1.168,Saccharomyces cerevisiae and Listeria monocytogenes CMCC54002,with minimum inhibitory concentration(MIC) of respectively 25 mg /mL,25 mg /mL,50 mg /mL.