普洱茶茶多糖提取工艺研究  

Study on Extraction Technology of Tea Polysaccharide of Pu-er Tea

作　　者：周增志[1] 周斌星[1] 王燕[1] 

机构地区：[1]云南农业大学普洱茶学院,云南昆明650201

出　　处：《安徽农业科学》2009年第11期5117-5119,共3页Journal of Anhui Agricultural Sciences

摘　　要：以普洱茶为材料,采用水提醇沉法,研究了浸提温度、浸提时间、固液比、醇沉次数、醇沉时间5个因素对普洱茶茶多糖提取率的影响,并通过正交试验确定茶多糖的最佳提取工艺。结果表明,最佳提取工艺为:浸提温度60℃,浸提时间60 m in,固液比1∶20,醇沉时间60 m in,醇沉1次。[Objective] The study aimed to discuss the process condition of extraction on anthraquinones from aloe by ultrasonic assistant method.[Method] The 3 important factors（ethanol concn.,extraction time,solid-liquid ratio） that had great effect on ultrasonic extraction was selected to set up single factor test and investigate the effects of all factors on total anthraquinones yield.According to the result of the single factor result,the orthogonal experiment was made for optimally selecting the optimum process parameter of extracting total anthraquinones from aloe by alcohol extraction method.[Result] The factors of effecting extraction on anthraquinones form aloe by ultrasonic assistant method in order were ethanol concn.〉solid-liquid ratio〉 extraction time.The optimum process condition of extracting anthraquinones from aloe by ultrasonic from orthogonal experiment was as follows： ethanol concn.of 70%,extraction time of 30 min,solid-liquid ratio of 1∶45,under which the average extraction radio was 1.42% through validate test.[Conclusion] Ultrasonic could get the higher anthraquinones yield at the short time,which had the remarkable advantage on saving time and decreasing energy loss.

关 键 词：普洱茶 茶多糖 提取工艺 

分 类 号：S571.1[农业科学—茶叶生产加工]