常熟“沙家浜”绿茶多糖的纯化  

Purification of Polysaccharides from Changshu Shajiabang Green Tea

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：《食品与发酵工业》2011年第11期121-124,共4页Food and Fermentation Industries

基　　金：常熟市2010年农业科技计划项目(CN201014)

摘　　要：以"沙家浜"粗绿茶为原料制取茶多糖,并对茶多糖进行脱蛋白和脱色纯化研究。结果表明:聚酰胺吸附柱层析法作为茶多糖纯化(脱蛋白、脱色)的最佳方法,其脱色的适宜工艺条件为,聚酰胺用量为粗多糖质量的6倍,聚酰胺柱用1.5倍柱体积的去离子水以1.5mL/min的流速进行洗脱,在此工艺条件下,蛋白质脱除率达到95.8%。Crude green tea chang shu shajiabang was used as raw material to prepare tea polysaccharides.It then were purified by deproteinization and decolorization.The result showed that polyamide adsorption was the best purification （deproteinization and decolorization ） methods.The optimum decolorization technology was：The content of polyamide was 6 times of crude polysaccharides,and the polyamide column was eluted with 1.5 column volumes of deionized water at flow rate of 1.5mL/min.Under this technology,the protein removing rate was 95.8%.

关 键 词：茶多糖 纯化 脱色 

分 类 号：TS201.2[轻工技术与工程—食品科学]