摘要
为了提高茶多糖的提取率,研究了酶法提取信阳红茶多糖的工艺,重点探讨了复合酶(果胶酶与纤维素酶的配比1:1)的作用温度、作用时间、添加量和作用pH等因素对茶多糖提取率的影响,并对酶法提取茶多糖的工艺进行了优化。结果表明,复合酶作用温度、复合酶作用时间、复合酶对底物添加量、复合酶作用pH对茶多糖提取率都有显著影响,优化的最佳工艺参数是复合酶作用温度40℃、复合酶作用pH为5.5、复合酶对底物添加量0.5%、复合酶作用时间3h,优化条件下茶多糖的提取率是3.69%,是水提法的1.92倍。
To improve the extraction rate of tea polysaccharide,the technology of tea polysaccharide extracting from Xinyang red tea by enzymatic method was studied. The effect of hydrolysis temperature,hydrolysis time, dosage,pH and other factors of compound enzyme（the ratio of cellulase and pectinase was 1：1 ） on the extraction rate of tea polysaccharide were discussed and the enzymatic extraction process was optimized. Results showed that hydrolysis temperature,hydrolysis time,dosage,pH of compound enzyme had a significant impact on the extraction rate of tea polysaccharide and the optimum parameters for the tea leaves were given as follows ：the dosage of compound enzyme was about 0.5%,the pH was about 5.5,the hydrolysis temperature was about 40℃ and the hydrolysis time was about 3h. The extraction rate of tea polysaccharide in best conditions was 3.69% and that was 1.92 times that of water extraction.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第20期168-170,175,共4页
Science and Technology of Food Industry
基金
郑州轻工业学院博士科研基金资助项目
国家"十二五"科技支撑计划(2012BAD37B07)
关键词
茶多糖
酶法
提取工艺
tea polysaccharide
enzymatic method
extraction technology
