摘要
从料水质量比、温度、时间及次数4个因素对茶多糖(TPS)的水法提取工艺进行了研究。结果表明:对茶多糖得率影响最大的因素是料水质量比,其次是温度、次数和时间;其最佳提取工艺条件为:料水质量比1:25,温度85℃,时间90 min,次数1次。
Tea polysaccharide(TPS)extracting from common green tea was studied by orthogonal design method with four factors such as the ratio of tea to water,temperature,time and extracting times.The results showed that the primary affecting factor for TPS extracting rate was the ratio of tea to water,the next was in order of temperature,extracting times and time and the optimal condition:with 1:25 ratio of tea to water extracting once for 90 min at 85℃.
出处
《武汉生物工程学院学报》
2007年第4期201-204,共4页
Journal of Wuhan Bioengineering Institute
关键词
茶叶
茶多糖
提取条件
优化
tea
tea polysaccharide
extracting condition
optimization
