不同工艺茶叶非淀粉多糖的理化特性研究

Physico-chemical properties of the non-starch polysaccharide prepared from tea with different treatments

目的:探讨不同处理工艺对茶叶不溶性非淀粉多糖(INSP)营养成分及理化性质的影响。方法:采用水及碱液分别制备不同种类非淀粉多糖,通过营养成分、水合能力(包括吸水力、持水性、膨胀率)、吸附性能(包括持油性、胆酸盐、亚硝酸根离子吸附能力)的测定,分析处理工艺对茶叶INSP的影响。结果:2种工艺制备的INSP间营养成分存在一定差异,尤其是影响其理化性质的氨基糖与碳水化合物,其中碱法制备的INSP中氨基糖与碳水化合物含量分别是水法制备的1.60倍与1.35倍;处理工艺对茶叶INSP的理化性质亦产生较大影响,适度碱处理获得的INSP的水合能力与吸附性均优于水处理,其中膨胀率、持水力与结合水力分别为水处理的1.22、1.11、1.20倍。结论:不同处理工艺对茶叶INSP的营养成分及理化性质均产生较大影响,实验结果为茶叶非淀粉多糖的开发利用提供了参考数据。

Objective：To evaluate the effect of the different treatment processes on the tea insoluble nonstarch polysaccharide（INSP） of nutrition and physical-chemical properties.Methods：The INSP were extracted from tea by water extraction and alkali extraction,and the impact of treatments on the tea INSP were analyzed and compared with the determination of nutrition,hydration capacity（including water binding capacity,water holding capacity,swelling） and adsorption capacity（including oil-holding capacity,bile acid/nitrite adsorption capacity）.Results：There are some differences between the different INSP on the nutrient composition,especially the amino-sugar and the carbohydrate.The alkali treatment INSP with the higher content of the amino-sugar and the carbohydrate was 1.60 times and 1.35 times of the content in the water treatment INSP respectively.The treatments also have a greater impact on INSP physicochemical properties.The hydration and the adsorption capacity of the moderate alkali treatment INSP was better than the water treatment INSP,and the swelling,water holding capacity and water binding capacity from the alkali treatment INSP was 1.22 times,1.11 times and 1.20 times than the water treatment INSP respectively.Conclusion：The different treatments have a greater impact on the nutrition and physicochemical properties of the tea INSP,and the experiment provides the basis research data of the non-starch polysaccharide of tea on their development and utilization.