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通过单因素和L9(33)正交试验对麦麸多糖的微波法提取工艺进行研究,得出提取的最佳工艺条件为:时间90 s、功率320 W、料液比1∶30,在此工艺条件下,麦麸多糖得率为6.57%。通过体外抑菌试验及最小抑菌浓度的测定研究了麦麸多糖的抑菌效果,结果表明:麦麸多糖浓度为40～60 mg/mL时,其对地衣芽胞杆菌、大肠杆菌、金黄色葡糖球菌及沙门氏菌等常见致病菌已达到较好的抑菌效果;麦麸多糖的最低抑菌浓度为地衣芽孢杆菌8.0 mg/mL,大肠杆菌10.0 mg/mL,金黄色葡萄球菌和沙门氏菌均为6.0 mg/mL。
The microwave extraction of wheat bran polysaccharides was studied by single factor and L9 (33) orthogonal test. The optimum extraction conditions were as follows: time 90 s, power 320 W, ratio of material to liquid 1:30, Under the process conditions, the yield of wheat bran polysaccharide is 6.57%. The antibacterial activity of polysaccharides from wheat bran was studied by antibacterial test in vitro and the determination of the minimum inhibitory concentration (MIC). The results showed that when the content of wheat bran polysaccharides was 40-60 mg / mL, the antibacterial activities against Bacillus licheniformis, Escherichia coli, Staphylococcus aureus and Salmonella and other common pathogens have achieved better antibacterial effect; the minimum inhibitory concentration of wheat bran polysaccharide Bacillus licheniformis 8.0 mg / mL, Escherichia coli 10.0 mg / mL, Staphylococcus aureus and Salmonella are 6.0 mg / mL.