摘要
研究苦丁茶多糖提取工艺的最优条件.方法:通过单因子及正交实验分析浸提温度、浸提次数、沉淀时95%乙醇与样品的比例三个因素对其所含茶多糖(TPS)提取得率的影响,从而优化茶多糖提取工艺的条件.结果:单因子实验中,在温度为95°C、沉淀时乙醇与水的比例是1:5、提取的次数是2次时,提取量最大.正交实验分析得到优化的提取工艺条件为浸提温度90°C,沉淀时95%的乙醇与样品体积的比例为5:1,浸提次数1次.
This paper is to study optimizing technique of tea-polysaccharide extraction in Kudingcha.Methods: In order to optimize the procedure,three factors such as extraction temperature,frequency of extraction and solvent volume for precipitation are changed according to the orthogonal.Results: In single factor experiment,the most yielding conditions are as follows: extraction temperature at 95℃solvent volume for precipitation five times more than the 95% of ethanol,and the frequency of extraction is two times.But considering the effect of general factors in the orthogonal,the best extraction technique is that temperature at 90℃,solvent volume for precipitation five times more than the 95% of ethanol,and the frequency of extraction is one time.
出处
《西南民族大学学报(自然科学版)》
CAS
2010年第6期983-987,共5页
Journal of Southwest Minzu University(Natural Science Edition)
关键词
苦丁茶
多糖
提取工艺
正交试验
Kudingcha
tea-polysaccharide(TPS)
extraction technique
orthogonal test