超声波协同酶法提取茶多酚工艺的研究

Study on the Extraction of Tea Polyphenols by Ultrasonic and Enzymatic Method

[目的]探讨不同因素对超声波协同酶法提取茶多酚效果的影响,优化茶多酚提取工艺。[方法]为研究超声波-酶法在茶叶中提取茶多酚的应用效果,采用单因素试验和正交试验,考察水浴温度、水浴超声时间、加酶量、茶多酚与纤维素酶的料液比和乙醇浓度对超声波-酶法提取茶多酚的影响,从而优化提取条件与工艺方法。[结果]试验得出,提取时间对茶多酚的提取影响最显著,优化得出最佳工艺条件为:水浴时间40 min,加酶量10 ml,水浴温度60℃,料液比为5∶50 g/ml,p H为5时,茶多酚提取率最高。[结论]超声波-酶法应用于茶叶中茶多酚的提取具有省时、节能、高效等优点。

[ Objective] To discuss the influence of different factors on ultrasonic assisted enzymatic extraction of tea polyphenols. [ Method] In order to study the application effect of ultrasonic extraction of tea polyphenols, by using the single factor experiment and the orthogonal ex- periment, the effects of water bath temperature, time, enzyme amount, solid and liquid ratio of tea polyphenols and cellulase, ethanol concen- tration on ultrasonic extraction of tea polyphenols were investigated, so as to optimize the extraction conditions and process method. [ Result] The experimental results show that, the extraction of tea polyphenols of the most significant optimization, optimum process conditions： water bath time 40 min, amount of enzyme 10 ml, temperature 60 ℃, solid-liquid ratio 5：50 g/ml, pH 5, the highest extraction rate of tea polyphe- nols is the highest. [ Conclusion] Experiments show that the ultrasonic extraction, enzyme method applied to the tea polyphenol and has the advantages of time saving, energy saving, high efficiency etc..