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. 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

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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

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