摘要
为优化竹叶鸡爪茶黄酮提取工艺,考察其抗氧化、抑菌活性,通过单因素试验考察超声温度、超声功率、超声时间、乙醇体积分数、液料比5个因素对黄酮含量的影响,继而设计Box-Behnken响应面试验,再以抗坏血酸为阳性对照测定竹叶鸡爪茶醇提物的抗氧化能力,牛津杯法与二倍稀释法测定其对大肠杆菌和金黄色葡萄球菌的抑制效果。所得最佳工艺为超声温度77℃、超声时间28 min、液料比47∶1 (m L/g)、乙醇体积分数51%,醇提物对DPPH·、ABTS^(+)·、·OH清除能力的IC_(50)值分别为0.012 mg/m L、1.98μg/m L、0.56 mg/m L,其中对ABTS^(+)·的清除能力略高于抗坏血酸,具有较强的还原能力,醇提物对大肠杆菌、金黄色葡萄球菌均具有较好的抑制作用,表明竹叶鸡爪茶具备开发成为新型保健茶原料的潜力。
In order to optimize the extraction process of flavonoids from Rubus bambusarum Focke and investigate its antioxidant and antibacterial activities,the effects of ultrasonic temperature,ultrasonic power,ultrasonic time,ethanol volume fraction and liquid-solid ratio on flavonoids content were investigated by single factor experiment.Then Box-Behnken response surface test was designed,and ascorbic acid was used as positive control to determine the antioxidant capacity of the ethanol extract of Rubus bambusarum Focke,and oxford cup and double dilution method were used to determine its inhibitory effect on Escherichia coli and Staphylococcus aureus.The optimum conditions were as follows:ultrasonic temperature 77℃,ultrasonic time 28 min,ratio of liquid to material 47∶1(m L/g),and ethanol volume fraction51%.The IC_(50) values of scavenging ability of ethanol extract on DPPH·,ABTS^(+)·and·OH were0.012 mg/m L,1.98μg/m L and 0.56 mg/m L,respectively Among them,the ability of scavenging ABTS^(+)·was slightly higher than that of ascorbic acid,and the extract had a good inhibitory effect on Escherichia coli and Staphylococcus aureus,indicating that Rubus bambusarum Focke had the potential to be developed into a new health tea raw material.
作者
王美英
李化强
吴菲菲
WANG Mei-ying;LI Hua-qiang;WU Fei-fei(School of Food and Chemical Engineering.Shaoyang University,Shaoyang 422000.Hunan,China;College of Biology and Food Engineering,Guangdong Institute of Petrochemical Technology,Food Science Innovation Team of Guangdong Education Department.Guangdong Lingnan Characteristic Fruit and Vegetable Processing and Applied Engineering Technology Research Center.Maoming 525000.Guangdong.China)
出处
《粮食与油脂》
北大核心
2021年第6期105-111,共7页
Cereals & Oils
基金
广东石油化工学院校级科研项目(人才引进类)
湖南省教育厅科学研究优秀青年项目(17B241)
湖南省自然科学基金青年项目(2017JJ3284)
湖南省科技厅“三区”科技人才项目(S2017NCTPSQ0044)
湖南省学位与研究生教育改革研究项目(2019JGYB272)
邵阳学院研究生科研创新项目(CX2019SY044)。
关键词
竹叶鸡爪茶
黄酮
提取工艺
抗氧化
抑菌
Rubus bambusarum Focke
flavone
extraction process
antioxidant
bacteriostasis
