摘要
以湖北通城县茶叶产区的绿茶为原料,研究纤维素酶和果胶酶复合辅助提取茶多酚的最佳工艺参数。通过单因素试验和正交试验分析酶用量、浸提时间、浸提温度和p H对茶多酚提取率的影响,进而对茶多酚提取的工艺条件进行优化设计。结果表明:p H和纤维素酶用量对茶多酚提取率影响显著,优化后的提取工艺条件为纤维素酶用量200 U/m L、果胶酶用量300 U/m L、浸提时间50 min、浸提温度为40℃、p H 5.0,此最佳条件下的茶多酚提取率为23.54%,DPPH自由基清除率达30%,显示出优异的抗氧化性能。
The green tea,obtained from tea-producing areas of the Tongcheng County of Hubei Province,was chosen as raw material. The optimum conditions were carefully studied in the process of assisted extraction of tea polyphenols from mixture of cellulose and pectinase. The impact of enzyme concentration,extraction time,extraction temperature and p H on tea polyphenols extraction rate was analyzed by single factor and orthogonal experiments,which was used to optimize the design of tea polyphenols extraction process conditions. The results showed that p H and cellulose significant could huge impact on the extraction of tea polyphenols. The optimal extraction conditions were cellulose 200 U/m L,the pectinase 300 U/m L,extraction time 50 min,extraction temperature 40 ℃,p H 5.0. The polyphenols extracted under optimum conditions was 23.54 % and the DPPH free radical clearance rate was 30 %,which showed excellent antioxidant properties.
出处
《食品研究与开发》
CAS
北大核心
2016年第5期86-91,共6页
Food Research and Development
关键词
茶多酚
酶辅助
工艺参数
提取率
活性
tea polyphenols
enzyme-assisted
process parameters
extraction rate
activity
