绿茶儿茶素醇提条件的响应曲面法优化及其抗大肠杆菌作用研究  

Extraction optimization of catechins from green tea by using response surface analysis and its antibacterial activity to Escherichia coli

作　　者：柯春林[1] 王永斌[1] 任茂生[1] 陶志杰[1] 曹珂珂[1] 唐莉[1] 

机构地区：[1]蚌埠学院生物与食品工程系,安徽蚌埠233030

出　　处：《应用化工》2015年第4期626-629,共4页Applied Chemical Industry

基　　金：安徽省自然科学基金项目(1408085MH209);安徽省高等学校省级自然科学基金项目(KJ2012B094);安徽省大学生创新创业训练计划项目(AH201411305065)

摘　　要：采用乙醇浸提黄山毛峰绿茶,以儿茶素得率为指标,考察提取温度、料液比、乙醇浓度对提取效果的影响。结果表明,最佳提取工艺条件为:提取温度75.2℃,料液比1∶30.8(g/m L)和乙醇浓度70.9%。在此条件下,儿茶素得率12.50%。提取液对大肠杆菌生物被膜有抑制作用。The catechin from Huangshan Maofeng tea was extracted by using the ethanol extraction meth -od,the catechin yield was used as indicator .The influences of extraction temperature ,solid-liquid ratio and ethanol concentration on extraction were investigated .The result showed that the optimal extraction conditions were as follows：extraction temperature was 75.2 ℃,solid-liquid ratio was 1∶30.8 （ g/mL）, ethanol concentration was 70.9%.Under the condition,the yield of 12.50%,and the antibacterial test showed that the extract of catechin have antibacterial effects to Escherichia coli.

关 键 词：绿茶 儿茶素 提取优化 大肠杆菌 抗菌活性 

分 类 号：TQ281.1[化学工程—有机化工]