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浙江大学学报（农业与生命科学版）
浙江大学学报(农业与生命科学版)  2015, Vol. 41 Issue (2): 147-152    DOI: 10.3785/j.issn.1008-9209.2014.09.042
生物科学与技术     
食用菌壳聚糖卡波姆复合凝胶的稳定性及其抑菌效果
庄远红1,2， 刘静娜1， 黄家福1， 林娇芬1,2， 潘裕添1*
1.闽南师范大学菌物产业工程技术中心，福建 漳州 363000；2.闽南师范大学生物科学与技术学院，福建 漳州 363000
Stability and antibacterial activity of complex gel with edible chitosan and carbomer.
Zhuang Yuanhong1,2, Liu Jingna1, Huang Jiafu1, Lin Jiaofen1,2, Pan Yutian1*
(1. Engineering Technological Center of Mushroom Industry, Minnan Normal University, Zhangzhou 363000, Fujian, China; 2. College of Biology Science and Technology, Minnan Normal University, Zhangzhou 363000, Fujian, China)
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摘要： 以食用菌壳聚糖为原料，卡波姆为凝胶增稠剂，三乙醇胺为中和剂制备含1%壳聚糖的壳聚糖卡波姆复合凝胶，通过研究pH对该复合凝胶稳定性、色度、水分活度、质构特征及抑菌效果的影响，确定复合凝胶的最优pH值。结果表明：壳聚糖凝胶与卡波姆具有较好的相容性，复合凝胶的质地均匀细腻，无异味，性质温和，稳定性好；pH对复合凝胶的外观特性、水分活度、质构特性影响较小，但pH值越大，贮藏期内霉变越小；pH 7.0~7.5的复合凝胶对金黄色葡萄球菌（Staphylococcus aureus）、大肠埃希菌（Escherichia coli）和白色假丝酵母菌（Candida albicans）的抑菌效果特别明显，抑菌率分别为92%、94%和96%。
Abstract: Chitosan, a cation polysaccharide, is a product of chitin by partial deacetylation. It can be dissolved in some acid solvents to be polyelectrolyte hydrogel. However, the hydrogel has low mechanical strength and stability, and is difficult to smear. Carbomer is a kind of cross-linked polyacrylic acid resin containing a large number of free carboxyl. The gel made of carbomer can form transparent film on the skin and has strong adhesiveness. Therefore, it has been widely used in novel pharmaceutic adjuvant, gel and cream production. In this study, a chitosan-carbomer complex gel was prepared using edible chitosan as a raw material, carbomer as a thickener, trolamine as a neutralizing agent, and the content of chitosan was 1%. The pH of the complex gel was also optimized for the best stability, chromaticity, water activity, texture and antibacterial activity. And its antibacterial effect was also studied. The results showed that the prepared chitosan-carbomer complex gel was yellowish, semi-solid and apt to smear. The appearance, elasticity, hardness, adhesiveness, gumminess of the gel was independent of pH. However, it was more stable in storage under the higher pH value. The chromaticity decreased with the rise of pH, illustrating that the complex gel and chitosan gel exhibited similar color in the pH range of 7.0 7.5. The complex gel was stable in texture and its properties had no significant change as the storage time extended. The antibacterial effect of the gel on Staphylococcus aureus, Escherichia coli, Candida albicans was outstanding in the pH range of 7.0 7.5, with the antibacterial activity of 92%, 94% and 96%, respectively. When applied to the thigh and inner side of the arm, the complex gel exhibited high compatibility with skin, and was easy-to-spread, and no peculiar odour and allergic phenomenon such as redness, itching, blisters, and small skin irritation were observed. The above results show that the prepared complex gel has a fine consistency with skin, and it can also inhibit the growth of E. coli, S. aureus, and C. albicans in the pH range of 7.0 7.5, suggesting that the product can be used in daily chemical products. In a word, this study improves the value of chitosan extracted from edible mushrooms, widens its applying range and provides the theory gist for its application.
出版日期: 2015-03-20
CLC:  TQ 464  
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庄远红
刘静娜
黄家福
林娇芬
潘裕添

引用本文:

庄远红，刘静娜，黄家福，林娇芬，潘裕添. 食用菌壳聚糖卡波姆复合凝胶的稳定性及其抑菌效果[J]. 浙江大学学报(农业与生命科学版), 2015, 41(2): 147-152.

Zhuang Yuanhong, Liu Jingna, Huang Jiafu, Lin Jiaofen, Pan Yutian . Stability and antibacterial activity of complex gel with edible chitosan and carbomer.. Journal of Zhejiang University (Agriculture and Life Sciences), 2015, 41(2): 147-152.

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http://www.zjujournals.com/agr/CN/10.3785/j.issn.1008-9209.2014.09.042    或    http://www.zjujournals.com/agr/CN/Y2015/V41/I2/147

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