摘要
采用单因素实验和L9(34)正交实验对绿茶中茶多糖的提取工艺进行了研究,研究了料水质量比、浸提温度、浸提时间、浸提次数对茶多糖提取的影响。结果表明,影响茶多糖得率的主次因素为:料水质量比、浸提温度、浸提次数、浸提时间;最佳提取工艺条件为:料水质量比为1∶25,提取温度85℃,提取时间为90min,提取1次。在此最佳工艺条件下,茶多糖得率为1.92%。
Using the methods of single factor test and orthogonal test of L9（3^4） to study the extraction of polysaccharide. The effects of proportion between water and material,extraction temperature,extraction time and extraction times on polysaccharide yield were studied. The results showed that the main factors were proportion of water and material,extraction temperature,extraction time and extraction times. The optimal extraction conditions were proportion of water and material 1∶25,extraction temperature 85℃,extraction time 90min,extract once. Under these conditions,the final polysaccharide yield was 1.92%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第5期255-256,共2页
Science and Technology of Food Industry
关键词
茶多糖
提取工艺
优化
polysaccharide
extraction process
optimize
