甲壳低聚糖抑菌性能鉴定

甲壳低聚糖对日常生活中特别是食品中一些常见的细菌、霉菌、酵母菌具有抑菌作用，其抑菌率明显超过对照组，相应最小抑菌质量浓度为1-10g/L，随着甲壳低聚糖质量浓度的增加，抑菌作用逐渐变强。该文还探讨了甲壳低聚糖抑菌活性与溶解性之间的关系，结果表明甲壳低聚糖的抑菌活性与氨基质子化有关。

Determination of Chitooligosaccharides' Antimicrobial Property

The antimicrobial activity of chitooligosaccharides against some of bacterial,mould and yeast, which are usually present in everyday life especially in food, was explored. Their antimiacrobial ratio is higher than that of control test ,the minimal inhibition concentrations rang from 1g/L to 10g/L.The antimicrobial action is increased as the increase in the concentration of chitooligosaccharides. The correlation between activity and dissolvability of chitooligosaccharides was discussed. The results showed that the antimicrobial activity refers to amino protonization in chitooligosaccharides.