摘要
比较了沸水、0.1mol.L-1盐酸、甲醇、无水乙醇、85%乙醇、60%乙醇等不同溶剂提取茶叶中氨基酸的效果,结果以60%乙醇超声波法提取60min最好;比较了用6mol.L-1盐酸采用电磁水解法和超声波法提取茶叶中氨基酸的效果,电磁水解法优于超声波法,但电磁水解法对含硫氨基酸破坏较大。
The extraction methods of amino acid in tea by boiling water,0.1N hydrochloric acid,methyl alcohol,anhydrous alcohol,85% alcohol and 60% alcohol were compared.The result showed that the best effect was by ultrasonic extraction in 60% alcohol within 60 min.The methods with electromagnetism hydrolysis and ultrasonic were compared.The result showed that the electromagnetism hydrolysis method was excellent than ultrasonic wave method,but sulfur-containing amino acids were destroyed by electromagnetism hydrolytic method.
出处
《氨基酸和生物资源》
CAS
2011年第4期42-44,共3页
Amino Acids & Biotic Resources
关键词
茶叶
氨基酸
溶剂
电磁水解
超声波法
tea
amino acid
resolvent
electromagnetism hydrolytic method
ultrasonic method
