Extraction Optimization of Antibacterial Substances from White Pepper Powder

doi:10.7506/spkx1002-6630-201012003

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (12): 11-15.doi: 10.7506/spkx1002-6630-201012003

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Extraction Optimization of Antibacterial Substances from White Pepper Powder

CHEN Wen-xue1,2，HU Yue-ying1，ZHANG Wei-min1，GE Chang1，LI Cong-fa1,*

1. College of Food Science and Technology, Hainan University, Haikou 570028, China；
2. College of Food Science, South China Agricultural University, Guangzhou 510640, China

Received:2009-10-21 Revised:2010-01-31 Online:2010-06-15 Published:2010-12-29
Contact: LI Cong-fa1 E-mail:congfa@vip.163.com

Abstract

Abstract:

In the present study, ethanol was used for the solvent extraction of antibacterial substances from white pepper powder against Escherichia coli and their activity was evaluated in terms of the diameter of inhibition zone. The ethanol reflux extraction and the ultrasonic-assisted ethanol extraction of white pepper powder were carried out and compared, and the latter was the selected method due to smaller diameter of inhibition zone of the extract obtained. Single factor and quadratic rotation general combination design methods were employed to optimize the product of diameter of inhibition zone and weight percentage yield of dried ethanol extract from white pepper powder varying with ultrasonic-assisted ethanol extraction conditions. The results showed that the optimal conditions for the extraction of antibacterial substances from white pepper powder were determined to be: ethanol concentration 81% for 720 min soaking followed by 80 min ultrasonic-assisted extraction.

Key words: white pepper, antibacterial activity, quadratic rotation general combination design

CLC Number:

TS302.3

CHEN Wen-xue1,2，HU Yue-ying1，ZHANG Wei-min1，GE Chang1，LI Cong-fa1,*. Extraction Optimization of Antibacterial Substances from White Pepper Powder[J]. FOOD SCIENCE, 2010, 31(12): 11-15.

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Extraction Optimization of Antibacterial Substances from White Pepper Powder

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