百色红茶多糖提取工艺优化及其对油脂抗氧化活性研究

Optimization of extraction technology of polysaccharides from Baise-Black Tea and its antioxidant activity on grease

以百色红茶为原料,采用超声波辅助热水浸提法提取多糖,并探讨多糖对油脂的抗氧化活性。在单因素试验结果的基础上,设定提取率为响应值,利用Box-Bohnken法优化提取工艺,获得最佳提取工艺参数:超声时间21 min、提取温度66℃、液料比62∶1 mL/g、超声功率200 W。在最佳提取工艺条件下,红茶多糖的平均提取率为3.80%,与回归方程预测值3.87%相近。抗氧化活性测试结果表明,红茶多糖可显著抑制油脂的自氧化反应,抑制效果随红茶多糖添加量的升高而增强。本研究为加快百色地区茶产业的发展及百色红茶多糖的开发提供理论参考。

Polysaccharides from Baise-Black Tea were extracted by ultrasonic-assisted hot water extraction,and its antioxidant activity on grease was then studied.Based on the results of single-factor experiments,the extraction technology was optimized by Box-Bohnken method and the optimal extraction conditions were obtained as followed:ultrasonic time was 21 min,extraction temperature was 66℃,liquid-solid ratio was 62∶1 mL/g,ultrasonic powder was 200 W.Under the optimal extraction conditions,an average extraction yield of 3.80%was achieved,which was similar to the expected yield 3.87%of regression equation.Results of antioxidant experiments showed that polysaccharides in Baise-Black Tea had a good inhibitory effect on the auto-oxidation of grease,and a better result would be obtained with higher concentration.This study could provide a theoretical reference for accelerating the development of tea industry in Baise and development of polysaccharides of Baise-Black Tea.