枸杞多糖与黄芪多糖抑菌活性的研究*

目的:研究黄芪多糖和枸杞多糖的抑菌活性并探讨不同pH值对其抑菌活性的影响。方法:采用滤纸片扩散法,分析不同浓度黄芪多糖和枸杞多糖在不同pH值下对几种常见细茵和霉菌(大肠杆菌、沙门氏菌、金黄色葡萄球菌、黑曲霉、产黄青霉)的抑制效果。结果:对于细菌,枸杞多糖8mg/mL时出现抑菌圈,而黄芪多糖0.02 mg/mL时效果最佳;对于霉菌,随着枸杞多糖浓度的增大,抑菌圈的直径增大,而黄芪多糖0.02 mg/mL时效果最佳;当枸杞多糖和黄芪多糖在pH6的条件下,二者抑菌活性均最强。结论:枸杞多糖和黄芪多糖对细菌、霉菌都有一定的抑制效果,pH值可影响枸杞多糖和黄芪多糖的抑菌效果。

Study on the Antibacterial Activity of Lycium Barbarum Polysaccharide and Astragalus Polysaccharide

Objective: To explore the antibacterial activity of Lycium barbarum polysaccharide and Astragalus polysaccharide,and to determine whether the pH values affect this antibacterial activity.Methods: The inhibitory effects of Lycium barbarum polysaccharide and Astragalus polysaccharide on bacteria and mycete were determined by K-B method under different pH value.Results: As for bacteria,the inhibition of 8 mg/mL Lycium barbarum polysaccharide was the best,and the inhibition of 0.02 mg/mL Astragalus polysaccharide was the best.As for mycete,the inhibition of Lycium barbarum polysaccharide strengthened as its concentration increased,while the inhibition of Astragalus polysaccharide reached best at the concentration of 0.02 mg/mL.Both Lycium barbarum polysaccharide and Astragalus polysaccharide with pH 6 showed the best inhibitory effects.Conclusion: Lycium barbarum polysaccharide and Astragalus polysaccharide had inhibitory effects on bacteria and mycete to a certain extent and their antibacterial activity were influenced by pH.