Optimization of forage mulberry leaf polysaccharide extraction process and its in vitro antimicrobial activity
In this experiment,polysaccharide was extracted from forage mulberry leaf by hot water extraction.To improve the extraction rate of polysaccharide in mulberry leaf,the effects of liquid-to-material ratio,extraction temperature,and extraction time on the polysaccharide extraction rate were studied by single factor experiment,combination of process parameters for the extraction of mulberry leaf polysaccharide was optimized by orthogonal analysis,and the antibacterial activity of mulberry leaf polysaccharide in vitro was detected by Oxford cup method.The results showed that the effects of various factors on the extraction rate of mulberry leaf polysaccharide were ranked as extraction temperature＞liquid-to-material ratio＞extraction time.The optimal combination of production process parameters was as follows:Liquid-material ratio of 30 L/g,extraction temperature of 90 ℃,and extraction time of 3 h.Under the optimal process conditions,the extraction rate of mulberry leaf polysaccharide was 6.69％.Mulberry leaf polysaccharide had obvious inhibitory effects on Staphylococcus aureus and Escherichia coli,with the diameter of the inhibition zone being 9.22 mm and 11.74 mm,respectively,and the lowest concentration of antibacterial was 2.0 g/L.The results showed that the mulberry leaf polysaccharide extracted by hot water extraction method could be used as functional feed additives in animal breeding.
forage mulberry leafpolysaccharidehot water extractionantimicrobial activity
国家科技期刊平台
NSTL
万方数据
