茶叶酵素无机陶瓷膜过滤工艺优化

Optimization of Inorganic Ceramic Membrane Filtration Process for Tea Enzymes

为了提高茶叶酵素的澄清度,同时保证茶叶酵素在澄清过程中功能成分得到最大的保留,本试验以夏秋茶发酵所得茶叶酵素为原料,采用单因素实验和响应面试验考察无机陶瓷膜孔径、过膜功率、过膜压力、过膜温度对过膜后酵素液功能成分含量、膜通量、透光率、可溶性固形物含量的影响,旨在优选出最佳的茶叶酵素陶瓷膜过滤条件。结果表明,茶叶酵素陶瓷膜过滤的最佳条件为:膜孔径400 nm、过膜功率47 Hz、过膜压力0.28±0.02 MPa,过膜温度15±2℃,在此条件下,茶叶酵素中茶多酚含量保留率为95.28%,茶氨酸含量保留率为82.91%,锌含量保留率为90.48%,硒含量保留率为91.67%,可溶性固形物含量保留率为84.46%,透光率为85.10%±0.12%,透光率与过膜前相比提高了2.5倍,膜通量为123.25±2.68 m^(3)/(m^(2)·h),该条件既能最大程度的保留茶叶酵素中功能成分的含量,又能使茶叶酵素透亮、均一。因此,采用该条件对茶叶酵素进行过滤澄清方法可行。

In order to enhance the clarity of tea enzymes while maximizing the preservation of their functional components during the clarification process,this experiment utilized tea enzymes derived from summer and autumn tea fermentation as the primary material.Through both single-factor and response surface experiments,the effects of inorganic ceramic membrane pore size,transmembrane power,transmembrane pressure,and transmembrane temperature on the content of functional components,membrane flux,transmittance,and soluble solids content of the enzyme solution after membrane filtration were examined.The objective was to determine the optimal conditions for ceramic membrane filtration of tea enzymes.The results showed that,the ideal conditions for ceramic membrane filtration of tea enzymes were as follows:Membrane pore size of 400 nm,transmembrane power of 47 Hz,transmembrane pressure of 0.28±0.02 MPa,and transmembrane temperature of 15±2℃.Under these conditions,the retention rates of tea polyphenols,theanine,zinc,selenium,and soluble solids content in tea enzymes were 95.28%,82.91%,90.48%,91.67%,and 84.46%respectively.The transmittance reached 85.10%±0.12%with 2.5-fold improvement compared to before membrane filtration.Additionally,the membrane flux achieved 123.25±2.68 m^(3)/(m^(2)·h).These optimal conditions not only maximized the retention of functional components in tea enzymes,but also ensured their transparency and uniformity.Therefore,employing these conditions for the filtration and clarification of tea enzymes was a viable approach.