贵定云雾贡茶中茶多糖提取工艺优化

Optimization of Extraction Technology of Tea Polysaccharides from Guiding Tribute Tea

为提高农产品贵定云雾贡茶的附加值,对贵定云雾贡茶夏秋茶进行茶多糖的提取,并对提取工艺进行优化,为了不破坏茶多糖的结构,采用超声波辅助提取,在单因素试验的基础上,以茶多糖为响应值,进行响应面优化设计,对超声功率、超声温度、超声时间、料液比等工艺条件进行优化。结果表明,茶多糖最佳提取工艺为超声功率180 W,超声温度69℃,超声时间100 min,料液比1∶118(g∶mL),茶多糖平均得率为9.21%±0.25%,与预测值8.6%接近,该优化工艺稳定可行,适合贵定云雾贡茶中茶多糖的提取。

To increase the added value of the agricultural product guiding tribute tea,the ultrasound-assisted extraction was employed to extract the tea polysaccharides(TPS)of summer and autumn Guiding Tribute Tea;further,the response surface methodology(RSM)was utilized to optimize the extraction technology.On the basis of a single-factor experiment,the response surface optimization design where TPS was taken as the response value was carried out to optimize technological conditions like ultrasonic power,temperature,time and material-to-liquid ratio.The results showed that the optimal tec-hnological conditions for TPS extraction were as follows:ultrasonic power 180 W,ultrasonic temperature 69℃,ultrasonic time 100 min,material-to-liquid ratio 1∶118(g∶mL),average yield 9.21%±0.25%,which was approximate to the estimated value of 8.6%.The optimization technology was thus stable,feasible and suitable for extracting TPS from Guiding tribute tea.