Ultrasound-assisted Extraction of Antimicrobial Substances from Tephrosia vogelii Hook f. Seeds

doi:10.7506/spkx1002-6630-201022019

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (22): 91-95.doi: 10.7506/spkx1002-6630-201022019

• Processing Technology • Previous Articles Next Articles

Ultrasound-assisted Extraction of Antimicrobial Substances from Tephrosia vogelii Hook f. Seeds

HU Lin-zi1,2，JIANG Yu3，MA Yong-quan2，YU Xin2,*

1. College of Food Science, Shenyang Agricultural University, Shenyang 110161, China；
2. College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China；
3. College of Food Science, Sichuan Agricultural University, Ya’an 625014, China

Received:2010-01-13 Revised:2010-06-29 Online:2010-11-25 Published:2010-12-29
Contact: YU Xin2,* E-mail:yuxin1959@yahoo.com.cn

Abstract

Abstract:

Ultrasonic wave was applied for extraction of effective component from Tephrosia vogelii Hook f. seeds. Effects of liquid/material ratio, extraction time and ethanol concentration on the antimicrobial effect of the extract were investigated. On the basis of single factor tests, the method of response surface analysis (RSA) with three factors and three levels was adopted. Results showed that the optimum conditions were as follows: liquid-to-material ratio 12:1 mL/g, the ethanol concentration 55% and the ultrasonic processing time 52 min. Under these conditions, the inhibition zone of 20% original concentrated extract for Staphlococcus aureus reached up to 20.24 mm, which was in close agreement of the predicted value(20.70 mm).

Key words: Tephrosia vogelii Hook f. seeds, ultrasound-assisted extraction, antimicrobial activity, response surface methodology, technological conditions

CLC Number:

TS201.3

HU Lin-zi1,2，JIANG Yu3，MA Yong-quan2，YU Xin2,*. Ultrasound-assisted Extraction of Antimicrobial Substances from Tephrosia vogelii Hook f. Seeds[J]. FOOD SCIENCE, 2010, 31(22): 91-95.

[1]	LIU Meng, GAO Haiyan, FANG Xiangjun, WU Weijie, CHEN Hangjun, LIU Ruiling. Optimization of Ultrasonic-Microwave Assisted Extraction of Phenolic Acids from Chinese Bayberries (Morella rubra Sieb. et Zucc) of Different Maturities and a Comparative Study of Their Antioxidant Activities [J]. FOOD SCIENCE, 2021, 42(3): 112-120.
[2]	MA Yongqiang, XIU Weiye, LI Chenchen, WANG Yiqi, CHEN Junjie. Optimization of Preparation Process for Lycopene-Loaded Nanostructured Lipid Carrier by Central Composite Design-Response Surface Methodology [J]. FOOD SCIENCE, 2021, 42(3): 121-127.
[3]	DAI Jinbo, SHEN Jie, HE Xiaofeng, NIE Rongrong, DONG Wenjing, LIANG Qinxian. Optimized QuEChERS Combined with UPLC-MS/MS for Determination of Fipronil and Its Metabolites in Poultry-Derived Foods [J]. FOOD SCIENCE, 2021, 42(2): 325-332.
[4]	GUO Yan, DENG Jie, REN Zhiqiang, HUANG Zhiguo, WEI Chunhui, HUANG Mingcai. Optimization of the Production of Ethyl Hexanoate and Ethyl Butyrate by Cofermentation of Saccharomyces cerevisiae and Esterifying Bacteria from Pit Mud of Chinese Baijiu Using Response Surface Methodology [J]. FOOD SCIENCE, 2021, 42(10): 209-217.
[5]	ZHANG Shanshan, LI Xiaobin, ZHANG Xuanming, HAN Liwen, LIU Kechun. Decolorization and Antioxidant Activities of Peptides from Neptunea cumingi Muscle Protein Hydrolysate [J]. FOOD SCIENCE, 2020, 41(6): 252-258.
[6]	JIAO Wenshu, GUAN Jiaqi, SHI Jialu, LI Bailiang, LU Jingjing, YAN Fenfen, LI Na, ZHAN Meng, HUO Guicheng. Optimization of Medium Composition and Fermentation Conditions for Folate Production by Lactococcus lactis KLDS4.0325 by Response Surface Methodology [J]. FOOD SCIENCE, 2020, 41(6): 123-130.
[7]	LIU Ziyi, GU Fengying, WANG Bolun, ZHANG Fan, LIU Hao, WANG Feng. Preparation of Angiotensin Converting Enzyme Inhibitory Peptides from Corn Gluten Meal by Ultra-high Pressure-Assisted Alcalase Hydrolysis [J]. FOOD SCIENCE, 2020, 41(4): 222-228.
[8]	SONG Yifan, CHEN Haifeng, YUAN Yuejin. Optimization of CO2-Low Temperature High Pressure Permeation Drying Process of Kiwifruit [J]. FOOD SCIENCE, 2020, 41(4): 229-234.
[9]	YANG Lihong, WANG Honghai, ZHOU Xiaomin, MA Yongjun, WANG Jie, SHEN Qing. Microwave-Assisted Preparation and Calcium Bioavailability Evaluation of Fishbone Flour of Tuna (Thunnus albacares) [J]. FOOD SCIENCE, 2020, 41(4): 235-242.
[10]	LU Zhou, DAI Yiqiang, Hafiz Abdul RASHEED, WU Han, XIA Xiudong, DONG Mingsheng. Antimicrobial Activity of Soy Whey Fermented by Lactobacillus plantarum D1501 and Purification and Identification of Bacteriocin from It [J]. FOOD SCIENCE, 2020, 41(24): 117-124.
[11]	WANG Xueyan, CHEN Ying, ZHANG Jiamin, SHI Yongqing. Combined Antimicrobial Effect and Mechanism of Antimicrobial Peptide from Grass Carp Scale and Cinnamon Essential Oil [J]. FOOD SCIENCE, 2020, 41(23): 100-106.
[12]	FAN Sanhong, WANG Jiaojiao, BAI Baoqing, ZHANG Jinhua. Separation of Capsanthin and Capsaicin by Three-phase Salting-out Extraction and Cluster Analysis of Different Varieties of Chili (Capsicum annuum L.) [J]. FOOD SCIENCE, 2020, 41(20): 270-277.
[13]	SI Kuolin, XU Juanjuan, YUE Tianli, YUAN Yahong, GUO Chunfeng. Optimization of Fermentation Conditions for γ-Aminobutyric Acid Production by Lactobacillus buchneri [J]. FOOD SCIENCE, 2020, 41(2): 87-93.
[14]	BIE Meng, XIE Bijun, SUN Zhida. Preparation, Structural Characterization and in Vitro Antibacterial Activity of Water-Soluble Carboxymethyl Pachymaran with Different Degrees of Substitution [J]. FOOD SCIENCE, 2020, 41(12): 67-76.
[15]	WANG Yangyang, XU Mingfang, BAI Weibin, ZHENG Chunli, YE Lei, ZHENG Qinqin. Preparation of Actin from Siniperca chuatsi Muscle Using Aqueous Two-Phase System and Its Quantitative Analysis [J]. FOOD SCIENCE, 2020, 41(12): 234-242.

Ultrasound-assisted Extraction of Antimicrobial Substances from Tephrosia vogelii Hook f. Seeds

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments