茶源酵母菌吸附茶多酚条件及机理初步分析的研究  

Study on the mechanism and conditions of adsorption of Yeast cells from fermented tea towards tea polyphenols

作　　者：姚勇芳[1] 赵鑫[1] 廖延智[1] 

机构地区：[1]广东轻工职业技术学院,广东广州510300

出　　处：《食品工业科技》2016年第9期179-184,189,共7页Science and Technology of Food Industry

基　　金：广东省教育部产学研结合项目(2012B091100402);广东省创新强校工程专项资金项目(1A20201)

摘　　要：本实验主要研究茶源酵母菌富集茶多酚的吸附机理和条件。以吸附率及酵母菌数为指标,研究死活酵母吸附差异、吸附方式以及活酵母对茶多酚吸附条件。结果表明:茶源酵母对茶多酚吸附能力不同;编号C的酵母菌表面结构上拥有更具优势的氢键基团,带正电量较多,细胞表面的范德华力特性强,与茶多酚中的酚类基团有更大吸附作用,对茶多酚的吸附率最高,达到15.49%。活酵母吸附茶多酚能力显著性强于死酵母。活酵母通过物理性吸附使茶多酚附着于酵母细胞表面,通过主动吸附为主进入细胞内部。茶多酚吸附率与酵母菌生长量密切相关,培养20 h,酵母菌与吸附率达到最高;培养转速为200 r/min,培养温度33℃,培养基p H为4.0,添加10 m L的30 mg/m L茶多酚溶液时,酵母菌对茶多酚吸附率达到21.03%。通过实验研究,能够为富含茶多酚应用于食品药品行业提供一定的科学依据。The mechanism and conditions of adsorption of yeast cells from fermented tea towards tea polyphenols were studied.With the determination of adsorption rate and yeast colony counts as indicators,the difference adsorption mode of tea polyphenols about between live and dead yeast and the adsorption conditions of live yeast were investigated.The results were as follows： the tea yeast had different adsorption capacity for tea polyphenols.Yeast C had more advantage of hydrogen bonding groups on the surface of the structure.The Van Edward force was strong because of the more positive charge of the surface,which lead to more adsorption effect with phenolic groups in tea polyphenols.The adsorption rate of tea polyphenols was higher,reaching to 15.49%.The adsorption ability to tea polyphenols of live yeast was significantly stronger than dead yeast.The adsorption rate of tea polyphenols was closely related to the growth of yeast.The highest adsorption rate was obtained when cultured for 20 h.Yeast gained the highest adsorption rate of tea polyphenols in the optimized culture condition： the rotation speed was 200 r / min,the temperature was 33 ℃,p H was 4.0,and the 10 m L tea polyphenols solution（ 30 mg / m L）was added.This results may provide some scientific basis for the food and drug industry.

关 键 词：茶源酵母菌 茶多酚 吸附机理 吸附条件 

分 类 号：TS201[轻工技术与工程—食品科学]