湄潭白茶多糖提取工艺优化及其抑菌活性研究

TS201.1; 本文以湄潭白茶为对象,研究其多糖的提取工艺条件及体外抑菌活性.考察提取温度、提取时间、料液比3个因素对多糖得率的影响,并通过正交试验确定其最佳提取参数:提取温度90℃、提取时间4 h、料液比1:20 g/mL,在此条件下湄潭白茶多糖得率为1.163％±0.011％.体外抑菌活性试验结果表明:湄潭白茶多糖对金黄色葡萄球菌、大肠杆菌、铜绿假单胞菌和白色念珠菌均具有抑制作用,其中对金黄色葡萄球菌的抑制活性最强,其最低抑菌浓度MIC为3.125 mg/mL.研究成果将为湄潭白茶多糖的进一步研究及新产品开发提供理论指导....

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Published in食品工业科技 Vol. 42; no. 13; pp. 230 - 234
Main Authors 宋姗姗, 杨艾华, 王微微, 王小敏
Format Journal Article
LanguageChinese
Published 遵义医科大学基础医学院,贵州遵义 563000 01.07.2021
Subjects
湄潭白茶
抑菌活性
提取工艺
多糖
Online AccessGet full text
ISSN1002-0306
DOI10.13386/j.issn1002-0306.2020100230

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Abstract TS201.1; 本文以湄潭白茶为对象,研究其多糖的提取工艺条件及体外抑菌活性.考察提取温度、提取时间、料液比3个因素对多糖得率的影响,并通过正交试验确定其最佳提取参数:提取温度90℃、提取时间4 h、料液比1:20 g/mL,在此条件下湄潭白茶多糖得率为1.163％±0.011％.体外抑菌活性试验结果表明:湄潭白茶多糖对金黄色葡萄球菌、大肠杆菌、铜绿假单胞菌和白色念珠菌均具有抑制作用,其中对金黄色葡萄球菌的抑制活性最强,其最低抑菌浓度MIC为3.125 mg/mL.研究成果将为湄潭白茶多糖的进一步研究及新产品开发提供理论指导.
AbstractList TS201.1; 本文以湄潭白茶为对象,研究其多糖的提取工艺条件及体外抑菌活性.考察提取温度、提取时间、料液比3个因素对多糖得率的影响,并通过正交试验确定其最佳提取参数:提取温度90℃、提取时间4 h、料液比1:20 g/mL,在此条件下湄潭白茶多糖得率为1.163％±0.011％.体外抑菌活性试验结果表明:湄潭白茶多糖对金黄色葡萄球菌、大肠杆菌、铜绿假单胞菌和白色念珠菌均具有抑制作用,其中对金黄色葡萄球菌的抑制活性最强,其最低抑菌浓度MIC为3.125 mg/mL.研究成果将为湄潭白茶多糖的进一步研究及新产品开发提供理论指导.
Author 宋姗姗
杨艾华
王微微
王小敏
AuthorAffiliation 遵义医科大学基础医学院,贵州遵义 563000
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WANG Xiaomin
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WANG Weiwei
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Keywords 湄潭白茶
抑菌活性
提取工艺
多糖
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Snippet TS201.1; 本文以湄潭白茶为对象,研究其多糖的提取工艺条件及体外抑菌活性.考察提取温度、提取时间、料液比3个因素对多糖得率的影响,并通过正交试验确定其最佳提取参数:提取...
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