不同种类壳聚糖抗菌活性研究

生物工程论文编号:SW116  论文字数:11546,页数:30

目  录

中文摘要 I
英文摘要 II
目  录 III
1  绪论 1
1.1  壳聚糖 1
1.2  壳聚糖的主要制备方法 2
1.3  壳聚糖的抗菌性 3
1.4  壳聚糖在其他方面的应用 4
1.5  国内外研究状况 6
2  实验部分 8
2.1  材料与主要仪器设备 8
2.2  实验内容 9
3  结果与讨论 13
3.1  经测定筛选出下列五种壳聚糖 13
3.2  CFU的测定及确定最适稀释度 13
3.3 抑菌圈的测定结果 14
3.4  最低抑菌浓度 17
3.5  自制壳聚糖红外分析 22
4  总结与展望 23
致谢 24
参考文献 25

摘要：壳聚糖具有良好的抗菌活性，将它作为食品防腐抗菌剂的研究具有重大意义。壳聚糖的抗菌作用固然在很大程度上受到本身纯度、分子质量、脱乙酰度等的影响。本实验主要对五种壳聚糖的抗菌性进行研究。这五种壳聚糖的分子质量及脱乙酰度不同，同时还对其在不同浓度下的抗菌性作了相关探究。得出结论，CS1对金黄色葡萄球菌的抗菌作用最好，浓度在0.2g/L可抑制菌的生长。分子量越大其最低抑菌浓度越低。浓度越高，其抑菌效果越好。因此，对金黄色葡萄球菌而言，较大分子量的高浓度壳聚糖对其抗菌效果较显著。大肠杆菌的抑菌规律较难归结，其抑菌效果一般先随着壳聚糖分子质量的增大而降低，再随着壳聚糖分子质量的增大而增大，CS1对大肠杆菌的抑菌效果最好。抑菌效果也随着壳聚糖浓度的增大而增大。壳聚糖对金黄色葡萄球菌的抑菌效果优于大肠杆菌。
关键词：壳聚糖；抗菌性；分子质量；脱乙酰度；浓度

Reach of antibacterial properties on different Chitosan

英文摘要
Abstract: Chitosan has good antibacterial activity, it will have great significance as a food preservative antimicrobial. While antibacterial effect of chitosan are affected by their purity, molecular, degree of deacetylation. Five types of chitosan are studied in this experiment. These chitosan have different molecular, deacetylation degree and antimicrobial. For Staphylococcus aureus, CS1 has the best effect, at a concentration of 0.2g/L can completely inhibit the growth of bacteria. Which with higher molecular, it has the lower minimum inhibitory concentration. The higher the concentration, the inhibitory effect is better. Which Chitosan Inhibition of E. coli is difficult to summary the law. First, its antibacterial activity generally decreased by the molecular of chitosan increasing, again it will increase, CS1 minimum inhibitory concentration is 0.4g/L, it has best effect to inhibited the growth of bacteria. The higher the concentration, the inhibitory effect is better. Chitosan has the antibacterial effect on Staphylococcus aureus is better than E. coli.

Keywords：Chitosan; Antibacterial; Molecular; Deacetylation; Concentration