响应面优化饮品中茶多酚磷脂复合物抑菌配方的研究

Response Surface to Optimize the Antibacterial Formula of Tea Polyphenol Phospholipid Complex in Drink

以茶多酚磷脂复合物为研究对象,以茶多酚磷脂复合物对大肠杆菌的抑菌圈直径作为抑菌效果指标,对茶多酚磷脂复合物的抑菌条件进行了研究。考察茶多酚磷脂复合物浓度、壳聚糖浓度、柠檬酸浓度对大肠杆菌抑菌圈值的影响。在单因素试验的基础上,采用3因素3水平的响应面分析法对茶多酚磷脂复合物对大肠杆菌的抑制条件进行了优化,依据回归分析确定最优提取条件。结果表明,最佳抑菌条件为:茶多酚磷脂复合物的浓度为3.22 g/L,壳聚糖浓度为31.06 g/L,柠檬酸浓度为2.45 g/L。在此抑菌条件下,茶多酚磷脂复合物对大肠杆菌的抑制圈值达到最大,为18.1 mm。

The antibacterial conditions of tea polyphenol phospholipid complex（TPC） were studied.The inhibitory effect of TPC on the inhibition zone of Escherichia coli（E.coli） was studied.The effects of TPC concentration,Chitooligosaccharide（COS） concentration and citric acid（CA） concentration on the inhibition zone of E.coli were investigated.On the basis of single factor test,the inhibition condition of E.coli was optimized by response surface methodology of 3 factors and 3 levels,and the optimal extraction conditions were determined by regression analysis.The results showed that the optimum antibacterial conditions were as follows：the concentration of TPC was 3.22 g/L,the concentration of COS was 31.06 g/L and the concentration of CA was 2.45 g/L.In this antibacterial conditions,inhibition circle of TPC on E.coli to the maximum,is 18.1 mm.