中心组合设计优化绿茶色素提取研究  

Optimization of extractimg pigment from green tea by central composite design process

作　　者：陈文伟[1] 蒋家新[1] 贾振宝[1] 孙志芳[1] 胡志卓[1] 

机构地区：[1]中国计量学院生命科学学院,杭州310018

出　　处：《食品科技》2008年第7期186-189,共4页Food Science and Technology

基　　金：杭州市科研攻关重点项目(20062413B25)

摘　　要：目的:以杭州低档绿茶碎末为原料,提取绿茶色素。方法:研究微粉碎和酶对绿茶色素的浸提效果,并用中心组合设计浸提工艺。结果:绿茶经粉碎过80目筛后采用双酶法提取,先加入果胶酶再加入纤维素酶的绿茶色素的浸提率最佳,最优浸提工艺条件为乙醇浓度82%,反应时间49min,醇茶比12∶1,反应温度79℃,绿茶色素浸提率为48.69%,以叶绿素计为1.941mg/g。结论:用中心组合实验设计求得绿茶色素浸提率的数学模型是可行的,并且以杭州低档绿茶碎末提取绿茶色素可以提高茶叶附加值。The objective was to extract green tea pigment from low baddish fannings of hangzhou green tea. Method： Effect of extraction tea pigment by micro-milling and enzyme was studied, and central composite design process was used in extraction process. Results： the optimal extraction rate was gained from the process that pectic enzyme was added in 80 mesh green tea, followed by cellulose enzyme, the optimum condition was as follows： 82% ethanol, minutes at 79 ℃ 12：1 of ethanol to tea molar rate, the extaction rate of green tea pigment was 48.69%. Conclusion： Extration green tea pigment from low badninsh fannings of hangzhou green tea can increase additive values on tea.

关 键 词：绿茶色素 酶 中心组合 

分 类 号：TS202.3[轻工技术与工程—食品科学]