探讨了向日葵果胶低聚糖和柑橘果胶低聚糖的抑菌活性。以食品中常见的大肠杆菌、金黄色葡萄球菌和枯草芽孢杆菌为对象， 研究了不同聚合度的两种不同来源的果胶低聚糖抑菌活性，同时测定了不同聚合度的果胶低聚糖的最小抑菌浓度。结果显示在聚合度为15～50 的情况下，向日葵果胶低聚糖和柑橘果胶低聚糖的抑菌活性最好。相同浓度下，柑橘果胶低聚糖对大肠杆菌和枯草芽孢杆菌的抑菌活性高于向日葵果胶低聚糖， 对金黄色葡萄球菌抑菌活性要低于向日葵果胶低聚糖。向日葵果胶低聚糖和柑橘果胶低聚糖对三种菌的最小抑菌浓度为0.06～0.6 mg/mL。

The antibacterial activity of sunflower pectin oligosaccharides (SPO) and citrus pectin oligosaccharides (CPO) was evaluated in this paper. The antibacterial activities of these two pectin oligosaccharides with different polymerization degrees were examined by determination of the minimum inhibitory concentrations against Escherichia coli, Staphylococcus aureus and Bacillus subtilis in food. The results showed that the 15 -50 polymerization degree of SPO and CPO displayed the best antibacterial activity. Under the same concentration, the antibacterial activity of CPO against Escherichia coli and Bacillus subtilis was higher than that of SPO. However, the antibacterial activity of CPO against Staphylococcus aureus was lower than that of SPO. The
minimum inhibitory concentration of SPO and CPO against these three kinds of bacteria was 0.06- 0.6 mg/mL.