CN112753927B - 一种基于香菇柄中性多糖的果汁抑菌剂 - Google Patents
一种基于香菇柄中性多糖的果汁抑菌剂 Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
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- C—CHEMISTRY; METALLURGY
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- C07D311/02—Heterocyclic compounds containing six-membered rings having one oxygen atom as the only hetero atom, condensed with other rings ortho- or peri-condensed with carbocyclic rings or ring systems
- C07D311/04—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring
- C07D311/58—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring other than with oxygen or sulphur atoms in position 2 or 4
- C07D311/60—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring other than with oxygen or sulphur atoms in position 2 or 4 with aryl radicals attached in position 2
- C07D311/62—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring other than with oxygen or sulphur atoms in position 2 or 4 with aryl radicals attached in position 2 with oxygen atoms directly attached in position 3, e.g. anthocyanidins
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
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Abstract
本发明公开了一种基于香菇柄中性多糖的果汁抑菌剂,其由香菇柄中性多糖与苹果幼果多酚按质量比为1:1~4混合而成。本发明利用香菇柄中性多糖复配苹果幼果多酚制备天然果汁抑菌剂,香菇柄中性多糖和苹果幼果多酚均为天然物质,不会对人体造成危害,其中香菇柄中性多糖具有抗菌、抗氧化、抗癌等作用,对大肠杆菌、金黄色葡萄球菌及枯草芽孢杆菌等具有明显的抑制作用,苹果幼果多酚能有效抑制微生物活动,两者复配在保留原果汁天然风味基础上能较彻底、更有效的抑制果汁中微生物生长,不仅可以有效抑制大肠杆菌、金黄色葡萄球菌和沙门氏菌生长,还可以高效抑制脂环酸芽孢杆菌生长,防止由微生物引起的腐败,延长果汁的保藏期。
Description
技术领域
本发明属于果汁抑菌剂技术领域,具体涉及一种基于香菇柄中性多糖的果汁抑菌剂。
背景技术
近年来,随着消费者食品安全意识的提高,质量问题成为果汁饮料行业最基础的把控。果汁的腐败变质是一个非常复杂的过程。引起果汁腐败变质的微生物主要是大肠杆菌、酵母菌、沙门氏菌和芽孢杆菌,大都来源于其原辅料和生产环境。
用于果汁中微生物的控制方法很多,其中物理方法和化学方法对果汁中微生物都有良好的抑制效果。物理方法主要是采用巴氏杀菌、紫外线辐射处理、超声波处理、超高压灭菌等进行有害菌污染控制。化学抑菌主要是添加苯甲酸、Nisin、纳他霉素、臭氧等抑菌剂。近年来,随着对天然、健康等观念越来越重视,许多天然抑菌成分进入了人们视野。CN106262766A、CN106172730A、CN107996913A等专利公开了柿子果胶、花青素和多糖组合物、荸荠皮提取物等天然物质都可以抑制果汁中的微生物生长。许多相关文献报道了迷迭香提取物、酵母抽提物、葡萄籽提取物、石榴籽提取物、柑橘提取物、胡椒属提取物等天然物质也可以抑制果汁中微生物生长。然而目前发现的大多数天然物质抑菌效果相对较差,无法全面抑制果汁中较为特殊但危害极大的一些菌,如脂环酸芽孢杆菌,并且其自身香气会影响果汁风味品质。因此,果汁工业亟待开发高效且不影响果汁风味的天然抑菌成分。
发明内容
本发明的目的是克服现有抑菌成分的缺陷,提供一种健康无味且抑菌效果好的基于香菇柄中性多糖的果汁抑菌剂,可有效抑制果汁微生物腐败、延长果汁货架期。
针对上述目的,本发明采用的基于香菇柄中性多糖的果汁抑菌剂由香菇柄中性多糖与苹果幼果多酚按质量比为1:1~4的混合而成。
本发明果汁抑菌剂优选由香菇柄中性多糖与苹果幼果多酚按质量比为1:3的混合而成。
上述的香菇柄中性多糖由下述方法提取得到:
(1)预处理
将香菇柄粉碎,研磨至40~60目,再浸入石油醚中10~12小时以脱脂,减压抽滤,得到脱脂香菇柄粉。
(2)香菇柄粗多糖的提取
将脱脂香菇柄粉加入15~25倍质量蒸馏水,80~90℃恒温水浴提取2~4小时,冷却后进行离心,上清液减压浓缩至可溶性固形物含量≥4.50mg/mL,加入浓缩液体积8~10倍的无水乙醇,70~80℃下沉淀2~4小时,离心回收脱脂粗多糖,并用蒸馏水充分溶解,得到0.8~1.0mg/mL脱脂粗多糖溶液。
(3)酶除蛋白
将木瓜蛋白酶用pH=6.0的磷酸缓冲液溶解并定容,配制浓度为1mg/mL的酶液;向脱脂粗多糖溶液中加入其质量8%~12%的酶液,充分混匀,50~55℃酶解1~2小时,沸水浴8~10分钟灭酶,离心除去沉淀,减压浓缩至可溶性固形物含量≥4.50mg/mL,加入浓缩液体积8~10倍的无水乙醇,70~80℃下沉淀2~4小时,离心回收脱脂脱蛋白多糖,并用蒸馏水充分溶解,得到0.8~1.0mg/mL脱脂脱蛋白多糖溶液。
(4)纤维素柱分离纯化
将处理过的DEAE-52纤维素湿法装柱,用蒸馏水平衡20~24小时;然后将脱脂脱蛋白多糖溶液加入到处理过的DEAE-52纤维素柱中,用蒸馏水进行洗脱,控制流速在8~12mL/min,采用苯酚-硫酸法检测多糖,收集苯酚-硫酸法多糖阳性反应的高峰部分,减压浓缩至可溶性固形物含量≥4.50mg/mL,加入浓缩液体积8~10倍的无水乙醇,70~80℃下沉淀2~4小时,离心回收多糖,冷冻干燥,得到纯化的香菇柄中性多糖。
上述步骤(4)中,所述DEAE-52纤维素的处理方法为:将DEAE-52纤维素填料在0.5mol/L的氢氧化钠水溶液中浸泡10~12小时,用蒸馏水充分洗涤至中性后抽滤,然后转入0.5mol/L的HCl水溶液中浸泡10~12小时,用蒸馏水洗涤至中性后抽滤,最后再用0.5mol/L的NaOH水溶液浸泡10~12小时,用蒸馏水洗涤至中性。
上述苹果幼果多酚由下述方法提取得到:
将苹果幼果破碎后用体积浓度为65%~75%的乙醇水溶液浸提2~4小时,苹果幼果与乙醇水溶液的料液比为1g:5~15mL,蒸发浓缩至浓缩液的体积为原料液体积的0.10~0.15倍,用大孔吸附树脂吸附,吸附速率为1.0~2.0BV/h,用体积浓度为65%~75%的乙醇水溶液洗脱,洗脱速率为1.0~2.0BV/h,蒸发除去乙醇,干燥,得到苹果幼果多酚。
本发明果汁抑菌剂的使用方法为:将果汁抑菌剂按300~500mg/L加入NFC果汁中混匀,密封后进行超高压灭菌,低温保存,其贮藏期可延长至一年左右。
本发明的有益效果如下:
本发明抑菌剂中的香菇柄中性多糖是一种无色无味且具有抗菌、抗氧化、抗癌等作用的天然物质,对大肠杆菌、金黄色葡萄球菌及枯草芽孢杆菌等具有明显的抑制作用;苹果幼果多酚是从苹果幼果中提取而得的能有效抑制微生物活动的酚类物质。本发明利用香菇柄中性多糖复配苹果幼果多酚制备天然果汁抑菌剂,香菇柄中性多糖和苹果幼果多酚均为天然物质,不会对人体造成危害;且其成本低、能耗低、在保留原果汁天然风味基础上能较彻底、更有效的抑制果汁中微生物生长,不仅可以有效抑制大肠杆菌、金黄色葡萄球菌和沙门氏菌生长,还可以高效抑制脂环酸芽孢杆菌生长,防止由微生物引起的腐败,延长果汁的保藏期。
具体实施方法
下面结合实施例对本发明作进一步的详细说明,但本发明的保护范围不仅限于这些实施例。
实施例1
1、香菇柄中性多糖的提取
(1)预处理
将100.00g香菇柄粉碎,研磨至40~60目,再浸入石油醚中室温预处理12小时以脱脂,减压抽滤,回收滤渣97.2g,于60℃的恒温干燥箱烘干,得到脱脂香菇柄粉末。
(2)香菇柄粗多糖的提取
称取上述脱脂香菇柄粉末50g加入1kg蒸馏水,90℃恒温水浴提取3小时,冷却后进行离心去除沉淀,上清液减压浓缩至100mL(可溶性固形物含量≈4.61mg/mL),加入900mL无水乙醇,75℃下沉淀3小时,离心回收脱脂粗多糖456.3mg,加入500mL蒸馏水充分溶解,得到0.91mg/mL的脱脂粗多糖溶液。
(3)酶除蛋白
称取木瓜蛋白酶100mg,用pH=6.0的磷酸缓冲液溶解并转移至100mL容量瓶中定容,得到浓度为1mg/mL的酶液。向上述脱脂粗多糖溶液中加入50mL酶液,充分混匀,55℃酶解1小时,沸水浴灭酶10分钟,离心除去沉淀,上清液减压浓缩至100mL(可溶性固形物含量≈4.56mg/mL),加入900mL无水乙醇,75℃下沉淀3小时,离心回收脱脂脱蛋白多糖441.2mg,加入500mL蒸馏水充分溶解,得到0.88mg/mL脱脂脱蛋白多糖溶液。
(4)纤维素柱分离纯化
将DEAE-52纤维素填料在0.5mol/L的氢氧化钠水溶液中浸泡12小时,用蒸馏水充分洗涤至中性后抽滤,然后转入0.5mol/L的HCl水溶液中浸泡12小时,用蒸馏水洗涤至中性后抽滤,最后再用0.5mol/L的NaOH水溶液浸泡12小时,用蒸馏水洗涤至中性。将处理过的DEAE-52纤维素湿法装柱,用蒸馏水平衡24小时;然后将脱脂脱蛋白多糖溶液加入到处理过的DEAE-52纤维素柱中,用蒸馏水进行洗脱,控制流速在10mL/min,每只试管收集20mL,收集25管,采用苯酚-硫酸法在490nm处检测OD值,收集苯酚-硫酸法多糖阳性反应的高峰部分,减压浓缩至30mL(可溶性固形物含量≈5.93mg/mL),加入270mL无水乙醇,75℃下沉淀3小时,离心回收多糖,冷冻干燥,得到176.5mg纯度为92.1%的香菇柄中性多糖。
2、苹果幼果多酚的提取
将20g苹果幼果破碎后用200mL体积浓度为70%的乙醇水溶液在室温下浸提3小时,然后减压蒸发浓缩至20mL,用X-5大孔吸附树脂吸附,吸附速率为1.5BV/h,用40mL体积浓度为70%的乙醇水溶液洗脱,洗脱速率为1.5BV/h,蒸发除去乙醇,干燥12小时,得到400mg纯度为75.5%的苹果幼果多酚。
3、制备果汁抑菌剂
将100mg香菇柄中性多糖和300mg苹果幼果多酚混合均匀,得到果汁抑菌剂。
实施例2
本实施例中,按照实施例1的方法提取香菇柄中性多糖和苹果幼果多酚,然后将100mg香菇柄中性多糖和100mg苹果幼果多酚混合均匀,得到果汁抑菌剂。
实施例3
本实施例中,按照实施例1的方法提取香菇柄中性多糖和苹果幼果多酚,然后将100mg香菇柄中性多糖和200mg苹果幼果多酚混合均匀,得到果汁抑菌剂。
实施例4
本实施例中,按照实施例1的方法提取香菇柄中性多糖和苹果幼果多酚,然后将100mg香菇柄中性多糖和400mg苹果幼果多酚混合均匀,得到果汁抑菌剂。
为了证明本发明的有益效果,发明人选取灵敏度较高可定量检测药物体外抑菌活性的微量稀释法,即用最低抑菌浓度(MIC)评价本发明果汁抑菌剂中的两种成分香菇柄中性多糖和苹果幼果多酚的抑菌活性。采用刃天青显色法来测定两种成分的最低抑菌浓度。刃天青是一种蓝色非荧光染料,活细胞中的多种还原酶可将其还原成粉红色的荧光染料,而无活性的细胞不具有代谢能力无法将其还原。该方法通过菌液颜色的改变反映待测物抑菌能力:将指示剂、待测物和菌液共培养一段时间后,若菌液变为红色则表明待测物没有抑菌活性,维持蓝色则具有抑菌活性。本实验将采用96孔板稀释梯度法,测定香菇柄中性多糖和苹果幼果多酚的MIC,具体测试方法如下:
将大肠杆菌、金黄色葡萄球菌等细菌分别接种在MRS肉汤培养基中,在37℃培养12小时;脂环酸芽孢杆菌接种在K氏培养基中,55℃培养24小时。用培养基将以上微生物培养物稀释成浓度为106~107CFU/mL的菌悬液。取7.5mL指示剂溶液(100μg/mL的刃天青水溶液)与5mL菌悬液混合均匀,96孔板第一排180μL混匀物,其他排100μL。将待测物用DMSO稀释至适当浓度,在96孔板第一排加入20μL样品,每个样品分别做三个对照,第一排混匀后,取100μL该溶液移至第二排并混合均匀,其他排操作同上,依次二倍稀释形成一定的浓度梯度,置37℃的恒温培养箱培养12小时,观察其颜色变化及浑浊程度确定MIC值。结果见表1。
表1两种成分最低抑菌浓度(单位:μg/mL)
香菇柄中性多糖 | 苹果幼果多酚 | |
大肠杆菌 | 45 | 30 |
金黄色葡萄球菌 | 35 | 45 |
沙门氏菌 | 15 | 7.5 |
脂环酸芽孢杆菌 | 85 | 275 |
表1实验结果显示,香菇柄中性多糖和苹果幼果多酚对大肠杆菌、沙门氏菌、金黄色葡萄球菌和脂环酸芽孢杆菌等均有一定的抑菌效果。香菇柄中性多糖相比于苹果幼果多酚而言对脂环酸芽孢杆菌的抑制能力提高了5~6倍。
进一步使用Bliss独立模型体外研究香菇柄中性多糖和苹果幼果多酚复配对大肠杆菌、金黄色葡萄球菌、沙门氏菌及脂环酸芽孢杆菌的协同抑制作用。以脂环酸芽孢杆菌为例,将其接种在K氏培养基,55℃培养24小时,用培养基将其培养物稀释成浓度为106~107CFU/mL的菌悬液。在16孔板中每孔加入100μL上述菌悬液,每孔分别添加亚抑制浓度的香菇柄中性多糖(0.5MIC=42.5μg/mL)、亚抑制浓度的苹果幼果多酚(0.5MIC=137.5μg/mL),以及同时添加亚抑制浓度的香菇柄中性多糖和苹果幼果多酚过夜培养12小时,检测OD值。
协同作用使用下式计算:S=(OD1/OD0)×(OD2/OD0)-(OD12/OD0),其中OD0表示不添加待测物情况下细菌的光密度值;OD1表示只添加香菇柄中性多糖时的光密度值,OD2表示只添加苹果幼果多酚时的光密度值,OD12表示同时添加香菇柄中性多糖和苹果幼果多酚时的光密度值;协同值(S)对应于以下截止值:零表示中性,正值表示协同作用,负值表示拮抗作用。具有较高的正值表示较高的协同作用。结果见表2。
表2协同抑菌作用
菌种 | 协同抑菌作用(S) |
大肠杆菌 | 0.02 |
金黄色葡萄球菌 | 0.02 |
沙门氏菌 | 0.03 |
脂环酸芽孢杆菌 | 0.09 |
分别以1:1、1:2、1:3、1:4的质量比将香菇柄中性多糖和苹果幼果多酚混合,进行不同复配比例的协同抑菌能力检测。以脂环酸芽孢杆菌为例,将其接种在K氏培养基,55℃培养24小时,用培养基将其培养物稀释成浓度为106~107CFU/mL的菌悬液。在16孔板中每孔加入100μL上述菌悬液,每孔分别添加200μg/mL、133μg/mL、100μg/mL、80μg/mL的香菇柄中性多糖,200μg/mL、266μg/mL、300μg/mL、320μg/mL的苹果幼果多酚,以及同时加200μg/mL香菇柄中性多糖和200μg/mL苹果幼果多酚、133μg/mL香菇柄中性多糖和266μg/mL苹果幼果多酚、100μg/mL香菇柄中性多糖和300μg/mL苹果幼果多酚、80μg/mL香菇柄中性多糖和320μg/mL苹果幼果多酚,过夜培养12小时,检测OD值。按上式计算其协同作用。结果见表3。
表3不同比例协同抑菌能力
1:1 | 1:2 | 1:3 | 1:4 | |
大肠杆菌 | 0.04 | 0.06 | 0.09 | 0.03 |
金黄色葡萄球菌 | 0.03 | 0.06 | 0.07 | 0.04 |
沙门氏菌 | 0.07 | 0.05 | 0.05 | 0.03 |
脂环酸芽孢杆菌 | 0.04 | 0.03 | 0.07 | 0.03 |
表2和表3结果显示,香菇柄中性多糖和苹果幼果多酚之间具有一定的协同作用,特别是对脂环酸芽孢杆菌的协同值(S)为0.09,且对果汁中的常见菌都有良好的协同抑制作用,当两者以质量比为1:3复配时,协同抑菌效果最佳。
发明人进一步将本发明实施例1制备的果汁抑菌剂应用在苹果汁和猕猴桃汁中,具体方法是:取100mg香菇柄中性多糖和300mg苹果多酚溶于10mL蒸馏水,减压浓缩至1mL,制成约400mg/mL的混合液。分别加2滴(约0.1mL)抑菌剂到100mL NFC苹果汁和100mL NFC猕猴桃汁中,密封后进行超高压灭菌,低温保存。实验结果显示,苹果汁贮藏期可延长至382天,猕猴桃汁贮藏期可延长至350天。而未填加抑菌剂、仅经过超高压灭菌的NFC苹果汁和NFC猕猴桃汁低温下保存,其贮藏期分别约180天左右、150天左右。
Claims (3)
1.一种基于香菇柄中性多糖的果汁抑菌剂,其特征在于:所述抑菌剂由香菇柄中性多糖与苹果幼果多酚按质量比为1:1~4混合而成;
所述香菇柄中性多糖由下述方法提取得到:
(1)预处理
将香菇柄粉碎,研磨至40~60目,再浸入石油醚中10~12小时以脱脂,减压抽滤,得到脱脂香菇柄粉;
(2)香菇柄粗多糖的提取
将脱脂香菇柄粉加入15~25倍质量蒸馏水,80~90℃恒温水浴提取2~4小时,冷却后进行离心,上清液减压浓缩至可溶性固形物含量≥4.50mg/mL,加入浓缩液体积8~10倍的无水乙醇,70~80℃下沉淀2~4小时,离心回收脱脂粗多糖,并用蒸馏水充分溶解,得到0.8~1.0mg/mL脱脂粗多糖溶液;
(3)酶除蛋白
将木瓜蛋白酶用pH=6.0的磷酸缓冲液溶解并定容,配制浓度为1mg/mL的酶液;向脱脂粗多糖溶液中加入其质量8%~12%的酶液,充分混匀,50~55℃酶解1~2小时,沸水浴8~10分钟灭酶,离心除去沉淀,减压浓缩至可溶性固形物含量≥4.50mg/mL,加入浓缩液体积8~10倍的无水乙醇,70~80℃下沉淀2~4小时,离心回收脱脂脱蛋白多糖,并用蒸馏水充分溶解,得到0.8~1.0mg/mL脱脂脱蛋白多糖溶液;
(4)纤维素柱分离纯化
将处理过的DEAE-52纤维素湿法装柱,用蒸馏水平衡20~24小时;然后将脱脂脱蛋白多糖溶液加入到处理过的DEAE-52纤维素柱中,用蒸馏水进行洗脱,控制流速在8~12mL/min,采用苯酚-硫酸法检测多糖,收集苯酚-硫酸法多糖阳性反应的高峰部分,减压浓缩至可溶性固形物含量≥4.50mg/mL,加入浓缩液体积8~10倍的无水乙醇,70~80℃下沉淀2~4小时,离心回收多糖,冷冻干燥,得到纯化的香菇柄中性多糖;
所述苹果幼果多酚由下述方法提取得到:
将苹果幼果破碎后用体积浓度为65%~75%的乙醇水溶液浸提2~4小时,苹果幼果与乙醇水溶液的料液比为1g:5~15mL,蒸发浓缩至浓缩液的体积为原料液体积的0.10~0.15倍,用大孔吸附树脂吸附,吸附速率为1.0~2.0BV/h,用体积浓度为65%~75%的乙醇水溶液洗脱,洗脱速率为1.0~2.0BV/h,蒸发除去乙醇,干燥,得到苹果幼果多酚。
2.根据权利要求1所述的基于香菇柄中性多糖的果汁抑菌剂,其特征在于:所述抑菌剂由香菇柄中性多糖与苹果幼果多酚按质量比为1:3的混合而成。
3.根据权利要求1所述的基于香菇柄中性多糖的果汁抑菌剂,其特征在于:步骤(4)中,所述DEAE-52纤维素的处理方法为:将DEAE-52纤维素填料在0.5mol/L的氢氧化钠水溶液中浸泡10~12小时,用蒸馏水充分洗涤至中性后抽滤,然后转入0.5mol/L的HCl水溶液中浸泡10~12小时,用蒸馏水洗涤至中性后抽滤,最后再用0.5 mol/L的NaOH水溶液浸泡10~12小时,用蒸馏水洗涤至中性。
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CN102697895B (zh) * | 2012-06-11 | 2014-03-05 | 陕西师范大学 | 从苹果幼果中连续提取总多酚、绿原酸和根皮苷的方法 |
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CN106962349A (zh) * | 2017-04-17 | 2017-07-21 | 广西南宁益土生物科技有限责任公司 | 一种含丁子香酚和香菇多糖的抗病毒组合物 |
CN106993632A (zh) * | 2017-04-18 | 2017-08-01 | 广西南宁益土生物科技有限责任公司 | 一种高效抑菌除臭剂 |
CN107903328A (zh) * | 2017-11-17 | 2018-04-13 | 中国林业科学研究院林产化学工业研究所 | 一种皱皮木瓜籽多糖及其制备方法 |
RU2754067C2 (ru) * | 2018-05-18 | 2021-08-25 | Общество с ограниченной ответственностью "НИАРМЕДИК ФАРМА" | Противомикробная композиция на основе полифенолов и полисахаридов, способ ее получения и применение |
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