酶法水解和常规水浸提制备茶叶浸提液工艺条件比较

Research on the preparating technology condition of tea extraction

试验以绿茶为原料制备浸提液,采用水浸提和木瓜蛋白酶水解浸提两种工艺。通过单因素试验和正交试验,得出木瓜蛋白酶浸提的最佳条件为浸提时间45min,温度50℃,料液比1∶60,溶剂pH7.0,木瓜蛋白酶添加量为茶叶的3%。在此条件下,茶多酚的浸提量达181.72mg/g,氨基态氮的浸提量达32.32mg/g,比常规以1∶60的料液比、pH5.5,40℃温度下水浸提50min后得到的茶多酚的量123.13mg/g高出47.6%,比氨基态氮量16.38mg/g高出97.32%。因此用木瓜蛋白酶水解茶叶以提高浸提效率工艺可行。

The experiment takes the green tea as the material prepare extraction adopting two technologies which are extraction with water and papayin. Through the single factor experiment and the orthogonal experiment, obtains the optimum condition for extracting green obtained tea by adding papayin as follows： 45 min, 50 ℃, pH7.0, the addtion of 3% papayin and the water is 60 times to the material. The extraction of tea polyphenol can amount to 181.720 mg/g, which is 47.6% higher than that obtains in the best technology of common practice extraction which is as follows： green tea（1 g） are extracted with 60 mL when its pH value is 5.5 at 40 ℃ water bath for 50 min, also the extraction of amino acid can amount to 0.522 mg/g which is 102.2% higher than that obtain in the best technology of common practice extraction. Thus it is feasibility to improve the extracting effeiency using papayin hydrolyzing tea in technology.