生物酶法提取铁观音茶梗中茶多酚工艺技术研究

Study on Technique of Compound Enzyme Extraction of Tea Polyphenols from Tieguanyin Tea Stalks

以乌龙茶类的铁观音为试验原料,探讨其茶梗中茶多酚提取工艺的优化。在单因素试验的基础上,选取复合酶添加量、料液比、酶解温度为试验因子,以茶多酚提取量为响应值,通过Box-Behnken设计优化来构建模型并进行数据分析。研究结果表明,铁观音茶梗中茶多酚提取的最佳工艺参数为:复合酶添加量1.2%(以底物质量计),料液比1∶20(g/mL),酶解温度48℃,在此工艺条件下,茶多酚提取量为82.26 mg/g,达到预测最优值。

In the present study,oolong tea Tieguanyin stalks were used as raw materials,to optimize the compound enzyme extraction technology of tea polyphenols from the oolong tea stalks by Box-Behnken response surface methodology.The single-factor experiment and response surface methodology were adopted to study the effects of compound enzyme addition,ratio of solid to liquid and enzymatic hydrolysis temperature on the extraction yield of tea polyphenols from oolong tea stalks.The results showed that the best technology parameter combination of the extraction of tea polyphenols from tea stalks were as follows:enzyme addition amount was 1.2%(based on substrate weight),ratio of solid to liquid was 1∶20(g/mL)and enzymatic hydrolysis temperature was 48℃.Under these conditions,tea polyphenols extraction content was 82.26 mg/g,which reached the predicted optimal value.