摘要
本文研究了茶多糖提取工艺中浸提时间、浸提温度、料水比、浸提次数对茶多糖提取率的影响,并对这4个工艺参数进行了优化。结果表明,浸提时间、料水比和浸提次数对茶多糖提取率的影响程度都达到高度显著水平,浸提温度对茶多糖提取率没有显著影响,二次回归方程为:Y=-4.279+0.006A+0.045B+87.03C-0.392D-470.96C2+0.212D2。岭脊分析结果表明水法提取茶多糖的最佳工艺条件为:浸提时间90min,浸提温度为70℃,料水比1:10,浸提次数3次.
In this paper, the effects of time, temperature, ratio of tea to water(W/V), number of extraction times on the yield of tea polysaccharides were researched and the parameters for optimum yield were obtained by using SAS software. The results showed that time, ratio of tea to water and number of extraction had significant effect on the yield of tea polysaccharides, and the regression equation was Y=-4.279+0.006A+0.045B+87.03C-0.392D-470.96C2+0.212D2. Canonical Analysis showed that the optimum parameters were: extraction 90min at 70℃ with 1:10 ratio of tea to water, and 3 times of extraction in total.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第5期171-174,共4页
Food Science
关键词
茶多糖
提取
参数优化
tea polysaccharides
extraction
optimization
