茶叶提取物的抑菌作用研究
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摘要
目的分析浸提温度、料液比、浸提时间、乙醇质量分数等条件对茶叶提取物抑菌性能的影响,并研究茶叶提取物的抑菌能力。方法利用超声波辅助浸提法提取茶叶中的有效成分,利用纸片扩散法、两倍稀释法对提取物进行抑菌和稳定性分析。结果茶叶的最佳提取条件中浸提温度为70℃,料液比(茶叶粉末质量与乙醇体积的配比)为1∶10 g/m L,浸提时间为30 min,乙醇质量分数为75%。茶叶提取物抑制4种供试菌生长时的最小体积分数均为2.5%,且在1个月内其抑菌能力均保持在95%以上。结论茶叶提取物具有较好的抑菌性能。
The work aims to analyze the effects of extraction temperature, solid-liquid ratio, extraction time and ethanol mass fraction, etc. on tea extract and study the antibacterial properties of tea extract. The active components of tea were extracted by ultrasonic assisted extraction. The antimicrobial properties and stability of the extract were analyzed by the method of paper diffusion and the double dilution method. The optimal extraction conditions of tea were extraction temperature of 70 ℃, solid-liquid ratio(ratio of tea powder mass and ethanol volume) of 1∶10 g/m L, extraction time of 30 min and ethanol mass fraction of 75%. The minimum volume fraction of tea extracts for inhibiting the growth of 4 kinds of tested bacteria was 2.5%. Within one month, the antibacterial ability was stable and kept above 95%. The tea extract has good antibacterial properties.
The work aims to analyze the effects of extraction temperature, solid-liquid ratio, extraction time and ethanol mass fraction, etc. on tea extract and study the antibacterial properties of tea extract. The active components of tea were extracted by ultrasonic assisted extraction. The antimicrobial properties and stability of the extract were analyzed by the method of paper diffusion and the double dilution method. The optimal extraction conditions of tea were extraction temperature of 70 ℃, solid-liquid ratio(ratio of tea powder mass and ethanol volume) of 1∶10 g/m L, extraction time of 30 min and ethanol mass fraction of 75%. The minimum volume fraction of tea extracts for inhibiting the growth of 4 kinds of tested bacteria was 2.5%. Within one month, the antibacterial ability was stable and kept above 95%. The tea extract has good antibacterial properties.
引文
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[16]SHARMA A,GUPTA S,SARETHY I P,et al.Green Tea Extract:Possible Mechanism and Antibacterial Activity on Skin Pathogens[J].Food Chemistry,2012,135(2):672—675.
[2]吴頔,谢吉蓉,宋琴,等.茶树油作为天然剂的研究进展[J].中国药学杂志,2013(21):1803—1807.WU Di,XIE Ji-rong,SONG Qin,et al.Advances in Studies of Tea Tree Oil as a Natural Antimicrobial Agent[J].Chinese Pharmaceutical Journal,2013(21):1803—1807.
[3]董璐,代增英,韩晴,等.茶多酚对大肠杆菌抑菌机理的研究[J].生物学杂志,2015(1):72—75.DONG Lu,DAI Zeng-ying,HAN Qing,et al.Research on the Antibacterial Mechanism of Tea Polyphenols on Escherichia Coli[J].Journal of Biology,2015(1):72—75.
[4]JOVANOVIC S V,STEENKEN S,HARA Y,et al.Reduction Potentials of Flavonoid and Model Phenoxyl Radicals,Which Ring in Flavonoids is Responsible for Antioxidant Activity[J].Journal of the Chemical Society Perkin Transactions,1996,2(11):2497—2504.
[5]王海丽,杨春香,杨福馨,等.抑菌及抗氧化活性食品包装膜的研究进展[J].包装工程,2016,37(23):83—88.WANG Hai-li,YANG Chun-xiang,YANG Fu-xin,et al.Research Progress in Antimicrobial and Antioxidant Active Food Packaging Film[J].Packaging Engineering,2016,37(23):83—88.
[6]陆锦时.茶树儿茶素含量及组成特性与品种品质的关系[J].西南农业学报,1994(S):6—12.LU Jin-shi.The Relationship between the Content and Composition of Catechins in Tea Plant and the Quality of Tea Varieties[J].Southwest China Journal of Agricultural Sciences,1994(S):6—12.
[7]HOF K H,WISEMAN S A,YANG C S,et al.Plasma and Lipoprotein Levels of Tea Catechins Following Repeated Tea Consumption[J].Experimental Biology and Medicine,1999(4):203.
[8]张宏,甘雨,乔敏,等.射干提取物抑菌实验研究[J].实验动物科学,2012,29(2):5—7.ZHANG Hong,GAN Yu,QIAO Min,et al.Experimental Study on Bacteriostasis of Belamcanda Chinensis Extract[J].Laboratory Animal Science,2012,29(2):5—7.
[9]曾祥吉,李东霞.中药抑菌实验方法的研究[J].现代中西医结合杂志,2011(4):518—520.ZENG Xiang-ji,LI Dong-xia.Study on the Bacteriostatic Experiment of Traditional Chinese Medicine[J].Modern Journal of Integrated Traditional Chinese and Western Medicine,2011(4):518—520.
[10]CACACE J E,MAZZA G.Mass Transfer Process during Extraction of Phenolic Compounds from Milled Berries[J].Journal of Food Engineering,2003,59(4):379—389.
[11]郑捷,胡爱军.超声对提取海藻二十二碳六烯酸和二十碳五烯酸的影响[J].声学技术,2007,26(1):75—79.ZHENG Jie,HU Ai-jun.Various Factors in Ultrasonic Extraction of DHA and EPA from Algae and Effect of Ultrasound Enhancement[J].Technical Acoustics,2007,26(1):75—79.
[12]李大伟.迷迭香叶活性成分超声辅助提取与分离的研究[D].北京:中国林业科学研究院,2012.LI Da-wei.Study on Ultrasound-assisted Extraction and Isolation of Bioactive Components from Rosemary Leaves[D].Beijing:Chinese Academy of Forestry,2012.
[13]段文贵,耿哲,覃柳妹.黑荆树皮中缩合单宁的提取[J].广西大学学报,2007,32(2):138—142.DUAN Wen-gui,GENG Zhe,QIN Liu-mei.Extraction of Condensed Tannins from Black Wattle Bark[J].Journal of Guangxi University,2007,32(2):138—142.
[14]陈敏,何敏.茶多酚抗菌作用研究进展[J].饲料研究,2015(22):10—12.CHEN Min,HE Min.Advances in Antimicrobial Effects of Tea Polyphenols[J].Feed Research,2015(22):10—12.
[15]马森.武夷岩茶茶多酚抑菌作用的研究[J].畜牧兽医杂志,2012,31(1):24—26.MA Sen.Study on Wuyi Rock Tea-polyphenol Research of Wuyi Rock Tea-polyphenol Antibacterial Activity[J].Journal of Animal Science and Veterinary Medicine,2012,31(1):24—26.
[16]SHARMA A,GUPTA S,SARETHY I P,et al.Green Tea Extract:Possible Mechanism and Antibacterial Activity on Skin Pathogens[J].Food Chemistry,2012,135(2):672—675.