常熟“沙家浜”绿茶多糖提取工艺研究  

Optimization of Extraction Technology of Polysaccharides from Green Tea Named Changshu Shajiabang

作　　者：陈义勇[1] 窦祥龙 黄友如[1] 朱东兴[1] 郁达[1] 

机构地区：[1]常熟理工学院生物与食品工程学院,江苏常熟215500 [2]常熟海虞茶叶有限公司,江苏常熟215500

出　　处：《常熟理工学院学报》2011年第2期74-77,共4页Journal of Changshu Institute of Technology

基　　金：常熟市2010年农业科技计划项目(CN201014)

摘　　要：以水作为提取溶剂,常熟"沙家浜"粗绿茶作为原料,探讨提取时间、提取温度、料液比、提取次数对茶多糖得率的影响.在单因素试验的基础上,通过正交试验分析得出茶多糖提取的最佳工艺,并通过红外光谱分析验证茶多糖的特征吸收.结果表明,常熟"沙家浜"绿茶多糖提取的最佳工艺条件为:提取温度80℃,提取时间3h,料液比1:30(g/mL),在最佳条件下,多糖得率为2.95%,红外光谱分析表明提取的茶多糖具有多糖的特征吸收.Water was used as extraction solvent.Crude green tea named Changshu Shajiabang was used as raw material.The effect of time,temperature,material-liquid ratio and extraction times on extraction recovery of polysaccharides from tea were investigated.Based on a single experiment,extraction technology of polysaccharides from tea was optimized by the analysis of orthogonal experiment.Characteristic absorbance of polysaccharides was verified by the analysis of infrared spectra.The optimum technology conditions for water extraction of polysaccharides from tea were determined as follows：the extraction temperature was 80℃,the extraction time was 3h,the material-liquid ratio was 1：30（g/ml）.Under the optimum technology conditions,the extraction rate of polysaccharides was 2.95%.The result of analysis of infrared spectra showed that polysaccharides from tea had characteristic absorbance of polysaccharides.

关 键 词：水浴浸提法 茶多糖 红外光谱 

分 类 号：TS201.2[轻工技术与工程—食品科学]