湄潭白茶多糖提取工艺优化及其抑菌活性研究

本文以湄潭白茶为对象，研究其多糖的提取工艺条件及体外抑菌活性。考察提取温度、提取时间、料液比3个因素对多糖得率的影响，并通过正交试验确定其最佳提取参数:提取温度90 ℃、提取时间4 h、料液比1:20 g/mL，在此条件下湄潭白茶多糖得率为1.163%±0.011%。体外抑菌活性试验结果表明:湄潭白茶多糖对金黄色葡萄球菌、大肠杆菌、铜绿假单胞菌和白色念珠菌均具有抑制作用，其中对金黄色葡萄球菌的抑制活性最强，其最低抑菌浓度MIC为3.125 mg/mL。研究成果将为湄潭白茶多糖的进一步研究及新产品开发提供理论指导。

Optimization of Extraction Technology of Polysaccharides from Meitan White Tea and Its Antibacterial Activity

In the study, the extraction conditions and antibacterial activities of polysaccharides from Meitan white tea were studied. The effects of extraction temperature, extraction time and solid-liquid ratio on the polysaccharide yield were investigated. The optimum extraction parameters were determined by orthogonal test, which the extraction temperature was 90 ℃ for 4 h, and solid-liquid ratio 1:20 g/mL. Under these conditions, the polysaccharide yield of Meitan white tea was 1.163%±0.011%. The antibacterial activity test showed that Meitan white tea polysaccharide had inhibitory effects on Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa and Candida albicans, which the inhibitory activity was the strongest against Staphylococcus aureus, MIC was 3.125 mg/mL. The research results provide theoretical guidance for further research and new product development of Meitan white tea polysaccharide.