摘要
为了解决普洱茶茶多糖的提取工艺中参数设定的问题,采用单因素试验分析浸提温度、浸提时间、料液比这3种主要因素对茶多糖提取率的影响,利用Box-Behnken中心组合试验和响应面分析法,确定了普洱茶茶多糖的最佳提取工艺。响应面法优化提取工艺为:料液比为1:17,浸提温度为80℃,浸提时间为78.5 min,茶多糖得率为12.72%。采用响应面法分析法对普洱茶茶多糖提取工艺进行优化可行,茶多糖的提取率增加明显。
In order to solve the Pu-erh tea polysaccharide extraction process the parameter hypothesis question, the single factor experiment was used to analyze three main factors： extraction temperature, extraction time, ratio of materials and liquid influence on the extraction yield of tea polysaccharide. The central design composite design combined with response surface methodology （RSM） was used to confirm the optimum extraction conditions of Pu-erh tea polysaccharide. The results of RSM showed that the optimum extraction process was that the extraction temperature was 80℃, the extraction time was 78.5 minutes, the ratio of material and liquid was 1：17, the yield of tea polysaccharide was 12.72%. Using the response surface methodology （RSM） to carry on the optimization to the Pu-erh tea polysaccharide extraction process to be feasible, the tea polysaccharide＇s extraction rate increased obviously.
出处
《中国农学通报》
CSCD
2012年第30期263-266,共4页
Chinese Agricultural Science Bulletin
基金
中国国家科技支撑计划项目"普洱茶深加工产品研究开发"(2007BAD58B03)
关键词
普洱茶
茶多糖
响应面
多糖得率
Pu-erh tea
tea polysaccharide
response surface methodology
polysaccharide yield
