Optimization of Extraction Technology of Polysaccharides from Meitan White Tea and Its Antibacterial Activity

SONG Shanshan; YANG Aihua; WANG Weiwei; WANG Xiaomin

doi:10.13386/j.issn1002-0306.2020100230

Volume 42 Issue 13

Jun. 2021

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Science and Technology of Food Industry > 2021 > 42(13): 230-234. > DOI: 10.13386/j.issn1002-0306.2020100230

SONG Shanshan, YANG Aihua, WANG Weiwei, et al. Optimization of Extraction Technology of Polysaccharides from Meitan White Tea and Its Antibacterial Activity [J]. Science and Technology of Food Industry, 2021, 42(13): 230−234. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020100230.

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Optimization of Extraction Technology of Polysaccharides from Meitan White Tea and Its Antibacterial Activity

College of Basic Medical Sciences, Zunyi Medical University, Zunyi 563000, China

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Received Date: October 28, 2020
Available Online: April 20, 2021

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Abstract

Abstract

In the study, the extraction conditions and antibacterial activities of polysaccharides from Meitan white tea were studied. The effects of extraction temperature, extraction time and solid-liquid ratio on the polysaccharide yield were investigated. The optimum extraction parameters were determined by orthogonal test, which the extraction temperature was 90 ℃ for 4 h, and solid-liquid ratio 1:20 g/mL. Under these conditions, the polysaccharide yield of Meitan white tea was 1.163%±0.011%. The antibacterial activity test showed that Meitan white tea polysaccharide had inhibitory effects on Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa and Candida albicans, which the inhibitory activity was the strongest against Staphylococcus aureus, MIC was 3.125 mg/mL. The research results provide theoretical guidance for further research and new product development of Meitan white tea polysaccharide.
- Meitan white tea,
- polysaccharides,
- extraction technology,
- antibacterial activity

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