| 常熟“沙家浜”绿茶多糖提取工艺研究 |
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| 引用本文： | 陈义勇,窦祥龙,黄友如,朱东兴,郁达.常熟“沙家浜”绿茶多糖提取工艺研究[J].常熟理工学院学报,2011,25(2):74-77. |
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| 作者姓名： | 陈义勇 窦祥龙 黄友如 朱东兴 郁达 |
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| 作者单位： | 常熟理工学院生物与食品工程学院;常熟海虞茶叶有限公司; |
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| 基金项目： | 常熟市2010年农业科技计划项目(CN201014) |
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| 摘 要： | 以水作为提取溶剂,常熟＂沙家浜＂粗绿茶作为原料,探讨提取时间、提取温度、料液比、提取次数对茶多糖得率的影响.在单因素试验的基础上,通过正交试验分析得出茶多糖提取的最佳工艺,并通过红外光谱分析验证茶多糖的特征吸收.结果表明,常熟＂沙家浜＂绿茶多糖提取的最佳工艺条件为：提取温度80℃,提取时间3h,料液比1：30（g/mL）,在最佳条件下,多糖得率为2.95%,红外光谱分析表明提取的茶多糖具有多糖的特征吸收.
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| 关 键 词： | 水浴浸提法 茶多糖 红外光谱 |
Optimization of Extraction Technology of Polysaccharides from Green Tea Named Changshu Shajiabang |
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| CHEN Yi-yong,DOU Xiang-long,HUANG You-ru,ZHU Dong-xing,YU Da.Optimization of Extraction Technology of Polysaccharides from Green Tea Named Changshu Shajiabang[J].Journal of Changshu Institute of Technology,2011,25(2):74-77. |
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| Authors: | CHEN Yi-yong DOU Xiang-long HUANG You-ru ZHU Dong-xing YU Da |
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| Institution: | CHEN Yi-yong1,DOU Xiang-long2,HUANG You-ru1,ZHU Dong-xing1,YU Da1(1.School of Biology and Food Engineering,Changshu Institute of Technology,Changshu 215500,China,2.Changshu Haiyu Tea Co.Ltd,China) |
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| Abstract: | Water was used as extraction solvent.Crude green tea named Changshu Shajiabang was used as raw material.The effect of time,temperature,material-liquid ratio and extraction times on extraction recovery of polysaccharides from tea were investigated.Based on a single experiment,extraction technology of polysaccharides from tea was optimized by the analysis of orthogonal experiment.Characteristic absorbance of polysaccharides was verified by the analysis of infrared spectra.The optimum technology conditions for... |
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| Keywords: | water bath extraction polysaccharides from tea infrared spectra |
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