水提醇沉法制备商南泉茗茶茶多糖的研究

A Study of Water Extraction and Alcothol Precipitation Preparation for Tea Polysaccharida

为了优化热水浸提乙醇沉淀法提取商南泉茗茶中水溶性多糖的最佳工艺。根据提取时间、提取温度、液料比以及乙醇浓度对茶多糖得率的影响情况,通过正交设计法优化商南泉茗茶水溶性多糖提取工艺。研究结果表明,影响商南泉茗茶茶多糖提取率的因素主次顺序依次为乙醇浓度>提取温度>液料比>提取时间;最佳浸提条件为提取时间2.0 h,提取温度80℃,液料比为30:1,乙醇浓度为100%;在此条件下进行实验,得到的多糖提取率可达4.15%。

The aim was to optimize the optimum conditions for extracting water-soluble tea polysaceharide from Shangnan Quan Ming tea by hot water extraction and ethanol precipitation. extraction time, temperature, liquid-solid ratio, concentration of ethanol on optimum factors were obtained through orthogonal design. The results show that According to the effects of polysaccharide yield, the the influencing factors for tea polysaccharide extraction from Shangnan Quan Ming tea are concentration of ethanol 〉 extraction temperature 〉 liquid-solid ratio 〉 extraction time：the optimum extraction conditions are extraction time 2.0 h, extraction temperature 80℃, liquid-solid ratio 30：1, the concentration of ethanol 100%; under the above conditions, the optimum extraction rate is 4.15%.