茶多糖提取方法及影响因子优化研究  

Study on Extraction Methods of Tea Polysaccharides from Tea and Optimum Extraction Conditions

作　　者：刘悦[1] 徐东升[1] 臧其威[1] 

机构地区：[1]中国矿业大学化工学院,江苏徐州221116

出　　处：《安徽农业科学》2010年第16期8650-8652,共3页Journal of Anhui Agricultural Sciences

基　　金：江苏省大学生科研训练计划资助项目(0H-061053)

摘　　要：[目的]找出茶多糖的最优提取方法和对提取率的影响因子。[方法]测定采用醇沉淀法、CTAB沉淀法、微波水提法3种提取方法的提取率。研究提取时间、液固比、提取温度和提取次数4个因素对茶叶中茶多糖提取率的影响,并利用正交试验进行优化。[结果]较优的提取条件为：提取时间60 min,蒸馏水与茶叶的液固比30∶1,浸提温度60-70℃,提取次数3次,茶多糖的提取率达2.120%。[结论]采用醇沉淀法提取茶多糖时效果最优,浸提时间、液固比、浸提温度和浸提次数均与提取率呈正相关。[Objective] The research aimed to find the best extraction method and the effect factors of the extraction yield.[Method] The extraction yield of tea polysaccharides was compared by the method of using ethanol,the method of using CTAB,and the method of using microwave.Extraction process was studied from four factors including extracting time,the ratio of liquid to solid,extracting temperature,and extracting times in the method of ethanol.[Result]The optimum extraction condition was as follows： extracting time of 60 min,ratio of liquid to solid of 30∶1,extracting temperature of 60-70 ℃,extracting times of 3.And the extraction yield of tea polysaccharides was 2.120%.[Conclusion]The best method was using ethanol,and the effect factors were related to the extraction yield.

关 键 词：茶多糖 提取方法 影响因子 优化条件 

分 类 号：TS272[农业科学—茶叶生产加工]