茶渣中蛋白质的碱法提取工艺研究

Extraction of Protein in Tea Residue by Alkali Method

研究了茶渣中蛋白质的碱法提取工艺。正交试验结果表明,NaOH浓度(A)、液固比(B)、提取时间(C)和提取温度(D)4个因素对蛋白质提取工艺的影响从大到小依次为C>A>D>B。碱法提取茶渣中蛋白质的最佳提取工艺为:提取时间5h,NaOH浓度0.10mol/L,提取温度40℃,液固比40∶1。在此条件下,茶渣中的蛋白质提取率可达56.36%。

The extraction process of protein in tea residue by alkali method was investigated in this paper. The resuits of orthogonal test showed that the four factors which were sodium hydroxide concentration （A）, ratio of water to solid （B）, extraction time （C） and extraction temperature （D）, respectively, affected protein recovery. And the impact index of the four factors from large to small was C, A, D and then B. The highest extraction rate of protein reached 56.35% at optimal extraction conditions of 0.10 mol/L sodium hydroxide and 40：1 ratio of water to solid at 40℃ for 5 hours.