微波技术提取乌龙茶多糖工艺研究

Microwave Extraction of Polysaccharide from Oloong Tea

采用微波技术进行乌龙茶多糖提取工艺研究,以茶多糖对α-淀粉酶活性抑制率为指标,选用单因素试验探索料水比、微波时间、微波功率及浸提温度对茶多糖活性的影响,并在此基础上开展正交试验对工艺条件进行优化。结果表明,各因素对茶多糖活性影响由大到小依次为:微波功率、微波时间、浸提温度、料水比,最佳提取工艺条件为:微波功率280 W、微波时间20 min、浸提温度45℃、料水比(g∶mL)1∶40,在此条件下开展验证试验,乌龙茶多糖对α-淀粉酶活性抑制率平均值达25.38%。

The microwave extraction method was used to study the extraction technique of the polysaccharides from Oolong Tea and their hpyerglycemic activity.A single-factor experiment with L9（34）orthogonal test was carried out to analyse the influence of solid-liquid ratio,microwave time,microwave power and infusion temperature on the hpyerglycemic activity of tea polysaccharides.The results showed that the four factors had significant effects on the hpyerglycemic activity of tea polyccharides.The optimal extraction conditions were as follows： microwave power 280 W,microwave time 20 min and infusion temperature 45 ℃ and solid-liquid ratio 1 ∶ 40.Under these conditons,the suppression ratio of α-amylase activity was 25.38%.