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为获得较多的茶多酚,为信阳毛尖夏茶的开发利用提供依据,采用微波法分别考察了乙醇浓度、料液比、微波时间及提取次数4个因素对茶多酚提取的影响,通过正交试验得到最佳提取条件;以圆形滤纸片法测定了提取茶多酚的抑菌活性。结果表明:其最佳提取工艺为微波功率800W,乙醇浓度60%,液料比1∶8,微波6min,提取3次,在该条件下的提取率可达18.43%;茶多酚对供试菌的细菌抑制作用明显,在质量浓度为3g/L、6g/L和9g/L时,对大肠杆菌的抑菌圈直径分别为12.5mm、14.9mm和15.2mm;对金黄色葡萄球菌抑菌圈直径分别为11.9mm、14.5mm和15.5mm;对供试霉菌、啤酒酵母菌没有明显作用。
In order to obtain more tea polyphenols, to provide a basis for the development and utilization of Xinyang Mao Xia summer tea, the effects of ethanol concentration, solid-liquid ratio, microwave time and extraction times on the extraction of tea polyphenols were investigated by microwave method. The optimal extraction conditions were obtained by orthogonal test. The antibacterial activity of tea polyphenols was determined by round filter paper method. The results showed that the optimum extraction conditions were as follows: microwave power 800W, ethanol concentration 60%, liquid to material ratio 1: 8, microwave 6min, extracted 3 times, the extraction rate was 18.43% The bacteriostatic effects of bacteria were obvious. The diameters of bacteriostatic circles of Escherichia coli were 12.5mm, 14.9mm and 15.2mm, respectively at the concentrations of 3g / L, 6g / L and 9g / L. The antibacterial activity against Staphylococcus aureus Ring diameter were 11.9mm, 14.5mm and 15.5mm; for the test mold, beer yeast no significant effect.