苦丁茶多糖提取工艺条件的优化研究

Studies on optimizing technique of tea-polysaccharide extraction in Kudingcha

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.