Optimizing extraction conditions of anti-Vibrio alginolyticu substances from Anji white tea by response surface methodology
-
摘要: 考察乙醇体积分数、提取时间、超声功率对超声波法提取安吉白茶中抑制溶藻弧菌物质的影响。在单因素实验的基础上,采用三因素三水平的响应面分析法对安吉白茶抑制溶藻弧菌物质的提取工艺进行优化,依据回归分析确定最优提取条件。实验结果表明,最佳提取工艺条件为:乙醇体积分数为60%,提取时间为55min,超声功率为450W,此时的抑菌效果最好,菌落数为55CFU。Abstract: Ultrasonic wave was applied for extraction of effective component from Anji white tea.Effects of ethanol concentration, extraction time and ultrasonic power on the anti-Vibrio alginolyticu effect of the extract were investigated.On the basis of single factor investigation, response surface methodology with three factors at three levels was adopted to optimize the extraction technology of anti-Vibrio alginolyticu substances from Anji white tea.The best extraction parameters were determined by the regression analysis.Results showed that the optimum conditions of extraction were as follows:ethanol concentration 60%, extraction time 55 minutes, ultrasonic power 450W.Under the optimized conditions, total number of bacterial colony was 55CFU.
-
[1] 成浩, 李素芳, 陈明.安吉白茶特异性状的生理生化本质[J].茶叶科学, 1999, 19 (2) :87-92. [2] Li Q, Huang JA, Liu SQ, et al.Proteomic analysis of young leaves at three developmental stages in albino tea cultivar[J].Proteome Science, 2011 (9) :44.
[3] 邵济波, 唐茜, 周晓兰, 等.四川引种安吉白茶主要生化成分分析[J].食品科学, 2012, 33 (16) :179-183. [4] 李素芳, 陈明.茶树阶段性返白现象的研究-RuBP羧化酶与蛋白酶的变化[J].中国农业科学, 1999, 32 (3) :33-38. [5] 袁玲.安吉白茶阶段性返白过程中差异表达基因的分离及部分基因全长cDNA克隆[D].长沙:湖南农业大学, 2012. [6] 谢文钢, 邵济波, 韩楠, 等.安吉白茶的研究进展及发展前景[J].蚕桑茶叶通讯, 2011 (5) :22-25. [7] 于淑池, 苏涛, 杨建民, 等.安吉白茶多糖对实验性糖尿病小鼠的降血糖作用研究[J].茶叶科学, 2010, 30 (3) :223-228. [8] 刘琼, 夏道宗, 叶晓萍, 等.安吉白茶含片的制作及其抗氧化活性评价[J].食品工业科技, 2012, 33 (18) :245-252. [9] 夏道宗, 张元君, 倪达美, 等.安吉白茶多糖抗肿瘤及免疫调节研究[J].茶叶科学, 2013, 33 (1) :40-44. [10] Lee K K, Liu P C, Chen Y C, et al.The implication of ambient temperature with the outbreak of vibriosis in cultured small abalone Haliotis diversicolor supertexta Lischke[J].Journal of Thermal Biology, 2001, 26:585-587.
[11] Ardic N, Ozyurt M.Case report:Otitis due to Vibrio alginolyticus[J].Microbiology Bul, 2004, 38:145-148.
[12] 封会茹, 游京蓉, 刘玉堂, 等.溶藻弧菌引起暴发型食物中毒的病原学研究[J].中国食品卫生杂志, 2003, 15 (4) :331-334. [13] 李刚, 赵军.一起由溶藻弧菌引起的食物中毒调查[J].中国热带医学, 2008, 8 (3) :519-520. [14] Bas D, Boyaci I H.Modeling and optimization I:usability of response surface methodology[J].Journal of Food Engineering, 2007, 78 (3) :836-845.
[15] 熊柳, 张磊, 张吉民, 等.花生红衣乙醇和水提取物的抗氧化性与抑菌活性比较研究[J].食品科学, 2010, 33 (3) :19-22. [16] Zaidul I S M, Yamauchi H, Matsuura-Endo C, et al.Thermal analysis of mixtures of wheat flour and potato starches[J].Food Hydrocolloids, 2008, 22:499-504.
计量
- 文章访问数: 128
- HTML全文浏览量: 8
- PDF下载量: 92