摘要
以皖西低档绿茶为原料,通过酶法辅助浸提茶多糖,然后对浸提液进行醇沉、真空干燥得粗多糖,比较三种不同方法对粗多糖脱蛋白效果,并研究茶多糖的体外抗氧化活性。结果表明:酶法辅助浸提的最优条件:料液比1∶30(g/m L)、酶解温度45℃、酶解时间120min、纤维素酶添加量12mg/g,果胶酶添加量12mg/g、浸提1次,茶多糖得率达到5.414%。三氯乙酸法、sevage法、木瓜蛋白酶法对粗多糖中蛋白的最大脱除率分别为84.14%、69.45%、74.34%,多糖损失率分别为18.56%、24.01%、12.34%。相对而言,木瓜蛋白酶法条件温和,更适合茶多糖脱蛋白。另外,茶多糖具有较强的还原能力以及对羟基自由基的清除能力,对亚硝基具有一定的清除作用。
Low quality green tea as material and enzymatic extraction as assisted method for extraction,the research extracted alcohol precipitation,vacuum dried crude tea polysaccharides,and compared the three methods of removing protein from crude tea polysaccharides,as well as studied vitro antioxidant activities of the tea polysaccharides. The result showed that optimal conditions of enzymatic assisted extraction：ratio for water and material was 1：30（g/mL）, enzymatic temperature 45~C,enzymatic time 120min, cellulose enzyme Ioadings 12mg/g,pectinase Ioadings 12mg/g,and extraction time once. Tea polysaccharides extraction ratio could be 5.414%. Maximum removal rate for crude polysaccharides deproteinization through trichloroacetic acid method,sevage method,and papain method was 84.14%,69.45%,and 74.34% respectively. Polysaccharides loss rate was 18.56% ,24.01% ,and 12.34% respectively. Comparatively papain method was with a mild condition and best fits for tea polysaccharides deproteinization. In addition,tea polysaccharides had better reducing capacity and free radical scavenging ability of .OH,as well as certain reducing ability to NO2-.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第10期153-157,162,共6页
Science and Technology of Food Industry
基金
安徽省自然科学基金项目(KJ2013B341)
省级大学生创新创业项目(AH201310376027)
国家自然科学基金项目(31271853)
六安市定向委托项目(2012LWA011)
皖西学院党建创新活动项目(WXXYDJ12003)
皖西学院"生物质炼制"科技创新平台项目(004013010)
关键词
茶多糖
纤维素酶
果胶酶
脱蛋白
抗氧化活性
tea polysaccharides
cellulose enzyme
pectinase
deproteinization
vitro antioxidant activities
