金针菇多糖衍生物的制备及其抗菌性的测定

Preparation and the antibacterial property test of derivatives of needle mushroom polysaccharide

摘要: 以金针菇为材料,采用微波辅助法提取金针菇多糖,采用浓硫酸法和乙酸酐-吡啶法对金针菇多糖进行化学修饰,结果表明,产物经红外光谱表征证明多糖已成功被硫酸化和乙酰化。抗菌活性实验显示硫酸化和乙酰化后的金针菇多糖衍生物抗菌活性较弱,对供试的大肠杆菌和金黄色葡萄球菌的最小抑菌浓度MIC在25⁵0mg/mL之间。对同一菌株而言,抑菌效果随衍生物质量浓度的增大而增强。

Abstract: We chose needle mushroom as the research material. Polysaccharides in needle mushroom were extracted by microwave and then modified by sulfuric acid and acetic anhydride-pyridine method. The result showed that they were successfully sulfated and acetylated by infrared spectroscopy. At the meantime, antibacterial activity test showed that the sulfated and acetylated derivatives of polysaccharides had a weaker antibacterial effect. The minimum inhibitory concentration for Escherichia coli and Staphylococcus aureus was between 25mg/mL and 50mg/mL. For one strain, the antibacterial effect got stronger with the growing of mass concentration of the derivatives.