超声波辅助提取茶籽多糖工艺条件的研究

Study on the Conditions of Extracting Polysaccharides in Tea Seed by Means of Ultrasonic Assistant Extraction

本文利用超声波结合正交试验的方法研究了超声波对茶籽多糖提取条件的影响。结果表明:在试验条件限定的范围内,对浸出率影响顺序为固液比>温度>功率>时间。根据各因素不同水平均值多重比较(SSR)可知,当浸提功率400W、固液比1:40、温度60℃、浸提时间5m in的浸提条件最合适。而超声波辅助提取对茶籽多糖清除.OH的能力影响不显著,而对茶籽多糖清除O2.ˉ的能力有较好的增强作用。

By means of ultrasonic assistant extraction orthogonally design, the effects of ultrasonic influenced of extracting polysaccharides in tea sesd were studied. The results showed that the extraction rate of tea seed Polysaccharides was affected obviously in successive order of ratio between tea and water, temperature, power and time in experiment range. Based on the different factors mean multiple comparisons water （SSR）, the optimal program was as followings： power of extraction was 400W, ratio of solid to liquid was 1：40, temperature of extraction was 60℃ and time of extraction. The conclusion showed that the tea seed Polysaccharides＇cleaning effects of ·OH were disadvantageously effected by the ultrasonic assistant, however the tea seed Polysaccharides＇cleaning effects of O2 were advantageously effected by the the ultrasonic assistant.