中低档乌龙茶中茶多糖提取工艺优化

    Optimization of the technology for polysaccharides extraction from middle and lower grade Oolong tea

    • 摘要: 该文以中、低档乌龙茶为原料,通过正交试验,研究了浸提温度、浸提时间、料水比和乙醇浓度4个因素对茶多糖得率的影响,并探讨茶多糖中蛋白质的脱除技术。研究结果表明:浸提温度对茶多糖得率的影响程度达到极显著水平,浸提时间、料水比和沉淀的乙醇浓度对茶多糖得率没有显著影响。乌龙茶茶多糖提取的最佳工艺条件为:浸提温度90℃,浸提时间80 min,料水比1∶25,沉淀剂乙醇浓度60%,乌龙茶茶多糖得率为10.15%,含量88.04%。以3次脱蛋白处理为宜,茶多糖中蛋白质脱除率为64.22%。另外,经红外光谱和紫外光谱分析,乌龙茶茶多糖主要是吡喃多糖,并且有蛋白质特征吸收峰。

       

      Abstract: Using mid-grade and low grade Oolong tea as raw material, the effects of temperature, time, the ratio of tea to water(w/v), the concentration of ethanol on the yield of tea polysaccharides were studied through orthogonal experiment, and the technology for deproteination from Oolong tea polysaccharides(OTPS) was investigated. Results show that the temperature of extraction has significant effect on the yield of tea polysaccharides, and the time of extraction, the ratio of tea to water, the concentration of ethanol have no significant effect. The optimum technological parameters are as follows: extraction for 80 min at 90℃ with 1∶25 ratio of tea to water, and 30% of ethanol concentration. The final OTPS yield was 10.15%, the purity of OTPS was 88.04%. After removing protein with sevag's method three times, the removing rate was 64.22%. In addition,infrared spectrum and ultraviolet spectrum analysis show that a majority of OTPS is pyranopolysaccharide, and there is typical absorption of protein in it.

       

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