酵母菌发酵脱除绿茶粗提物中咖啡因的研究

Study on Caffeine Degradation in Green Tea Extract by Yeast

以酵母菌为发酵菌种,应用绿茶粗提物中咖啡因和茶多酚作为主要氮源和碳源,探讨Na Cl加入量、绿茶粗提物中咖啡因浓度、p H、温度、接种量对咖啡因和茶多酚的影响。研究发现：Na Cl加入量在5~30 g、绿茶粗提物中咖啡因质量浓度0.500 0~3.000 0 g/L、p H 3.0~8.0、温度10℃~40℃,0~4%接种量对脱除咖啡因有极显著的影响（p〈0.01）,5%~8%接种量对脱除咖啡因的影响较小（p〉0.05）,而Na Cl加入量、绿茶粗提物中咖啡因浓度、p H、温度、接种量对茶多酚的影响较小（p〉0.05）,只有温度在40℃以上时,茶多酚才因为受到破坏而快速损失（p〈0.01）。

This paper, the yeast for fermentation, application Green Tea crude extracts of caffeine and tea polyphones as the main nitrogen source and carbon source, investigate the effect of NaC1 addition, the caffeine concentration in Green Tea crude extract, pH, temperature, and inoculation amount on removal of cafltbine and loss rate of tea polyphenols. The result was found out the addition of NaCl 5-30 g, the caffeine concentration in Green Tea crude extract 0.500 0~3.000 0 g/L, pH 3.0~g.0, temperature 10 ℃-40 ℃, 0-4% inoculation had significant effect on removal of caffeine （P〈0.01）, the inoculation mount of5% ~8% had insignificant effect on removal of eaffeine （p〉0.05）, and the adding amount of NaCl, the caffeine concentration in Green Tea crude extract, pH, 10 ℃-40 ℃： temperature, amount of inoculation were not significant on loss rate of tea polyphenols （p〉0.05）, only the temperature at more than 40℃, tea polyphones with the rapid loss of damage （p〈0.01）.