五指山绿茶中茶多糖的提取工艺研究

Research on the Extraction Technology of Tea Polysaccharide from Wuzhishan Green Tea

目的:研究五指山绿茶中茶多糖的最佳提取工艺。方法:采用热水浸提法提取五指山绿茶中茶多糖,通过单因素试验考察了料液质量比、浸提时间、浸提温度与浸提次数因素对茶多糖得率的影响,以L9(34)正交试验确定其最佳提取工艺。结果:影响茶多糖得率的因素主次顺序为浸提次数、浸提时间、浸提温度、料水质量比;最佳提取工艺为料液质量比1 g:15 m L、浸提时间:180 min、浸提温度:90℃、浸提次数:3次,该工艺条件下茶多糖的得率为45.10%。结论:为五指山绿茶中茶多糖的提取提供了依据。

Objective： To study the optimal extracting conditions of tea polysaccharide from Wuzhishan Green Tea （五指山绿茶）. Methods： By using hot water extraction method to extract tea polysaccharide, the effects of proportion between water and material, extraction temperature, extraction time and extraction times on polysaccharide yield were investigated through single ac- tor experiments, and the optimum extraction technology of tea polysaccharide was confirmed through orthogonal test of L（34）. Results： The effects of all the factors on the yield of polysaccharide were as follows, extraction times, extraction time, extraction temperature and proportion of water and material; The optimal extraction conditions were proportion of water and material 1 g：15 mL, extraction temperature 90℃, extraction time 180 min, the times of extraction 3 times ,extract once under these conditions, the final polysaccharide yield was 45.10%. Conclusion：The study will provide basis for tea polysaccharide extraction from Wuzhishan Green Tea.