信阳毛尖夏茶鲜叶中茶多酚的微波提取及抑菌活性

Microwave-assisted Extraction of Tea Polyphenols from Fresh Xinyang Maojian Tea and Its Antibacterial Effect

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。

To gain more polyphenols,and provide a basis for development and utilization of Xinyang Maojian Tea,microwave-assisted extraction method （MAE）was used to explore the effects of ethanol concentration,solid-liquid ratio,microwave time and extraction times on polyphenol yield.The optimum extraction conditions were obtained through an orthogonal test and the antibacterial effect was detected by K-B filter paper slip method.Results：the extraction rate reached 18.43% under the optimum extraction conditions of microwave power 800 W,ethanol concentration 60%,solid-liquid ratio 1∶8,6 min and three times.Significant antibacterial effects was observed on tested bacteria.The inhibition zone diameter on Escherichia coli was 12.5 mm,14.9 mm and 15.2 mm respectively when the massage concentration was 3 g/L,6 g/L and 9 g/L;The inhibition zone diameter on Staphylococcus aureus was 11.9 mm,14.5 mm and 15.5 mm respectively;while it had no significant effects on mould and Saccharomyces cerevisiae .