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利用响应面分析法,以苦丁茶水提物抑菌活性为指标,对苦丁茶水提物的提取工艺进行了优化。在单因素试验基础上,选择提取温度、提取时间和液料比3因素为自变量,以杯碟法测定苦丁茶水提物对大肠杆菌的抑菌圈直径为响应值,根据中心组合(Box-Behnken)试验设计原理,采用3因素3水平的响应面分析法优化苦丁茶抑菌活性成分提取工艺研究。结果表明,苦丁茶水提物中抑菌活性成分提取的最佳工艺条件为:回流提取3次、提取温度98℃、提取时间2.15 h、料液比1:60。在此条件下提取液对大肠杆菌的抑菌圈直径达20.62 mm。
The response surface methodology was used to study the antibacterial activity of Kudingcha extract as an index to optimize the extraction process of Kudingcha extract. On the basis of single factor test, three factors (extraction temperature, extraction time and liquid to material ratio) were selected as independent variables, and the inhibition zone diameter of E. coli was determined by cup plate method. -Behnken) experimental design principles, the use of 3 factors and 3 levels of response surface analysis to optimize the extraction process of antibacterial activity components of Ilex kudingcha. The results showed that the optimal extraction conditions for the antibacterial active ingredients in Kudingcha aqueous extract were as follows: reflux extraction for three times, extraction temperature of 98 ℃, extraction time of 2.15 h and solid-liquid ratio of 1:60. Under these conditions, the diameter of the zone of inhibition of E. coli was 20.62 mm.