普洱茶茶多糖的提取及其含量测定

Extraction of Tea Polysaccharide of Puer and Mensuration of its Content

以普洱茶为研究材料,以水为溶剂,选取固液比、浸提温度、浸提时间、浸提次数4个因素进行正交试验,研究它们对茶多糖提取率的影响。结果表明,茶多糖提取工艺的最佳条件为固液比11∶5,浸提温度80℃,浸提时间为1 h,浸提次数1次。

The extraction technique of TPS was investigated in the high -grate tea named as Puer. The procedure was the water used as the solvent, and four factors such as ratio of materials and liquid, extraction temperature, extraction time and number of extraction were selected at three levels to investigate the content of TPS. The results showed that the optimum technique was that the ratio of material and liquid was one to fifteen, extraction temperature was 80℃, extraction time was one hour and the number of extraction was one time.