复合酶法提取茶多酚工艺条件研究  

Investigation of multiple enzymatic extraction of tea polyphenols

作　　者：刘军海[1] 杨海涛[1] 刁宇清[1] 

机构地区：[1]陕西理工学院化学与环境科学学院,陕西汉中723001

出　　处：《食品与机械》2008年第3期74-77,80,共5页Food and Machinery

基　　金：陕西理工学院专项科研基金项目(项目编号:SLGQD0605)

摘　　要：试验以低档绿茶为原料,采用复合酶法在较低温度下提取茶多酚。以单因素试验考察了酶用量、提取温度、提取时间及pH对茶多酚提取率的影响。通过正交试验优化并确定最佳提取工艺条件:酶用量为0.20%、提取温度为60℃、提取时间80min、pH为4.6。结果表明,在此工艺下,茶多酚提取率为13.6%,其中儿茶素占茶叶干重的含量比沸水提取法最大可高出2.31%。Tea polyphenols （TP） was extracted from of low quality green tea under the lower temperature using multiple enzyme. The effect of enzyme dosage, extraction time, temperature and pH were studied on the extraction rate of tea polyhenols by single factor. The experiment techincs were optimized by orthogonal design, and the optimum conditions were obtained as follows： enzyme dosage was 0.20% , extraction temperature was 60 ℃, extraction time was 80 min, and pH was 4.6. The results showed that the extraction rate of tea polyphenols was 13.6% in the conditions, the extraction rate of tea catechins was 2.31% higher than of traditional method with boiling water.

关 键 词：复合酶 茶多酚 提取 正交试验 

分 类 号：TQ914.1[化学工程]