响应面法优化超声-微波协同辅助提取茶多糖工艺  

Optimization of Ultrasonic/Microwave-Assisted Extraction of Polysaccharides from Green Tea by Response Surface Methodology

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：《食品科学》2012年第4期100-103,共4页Food Science

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,粗绿茶作为原料,通过响应面优化超声-微波协同辅助提取茶多糖的最佳工艺条件,比较传统水浴浸提法和超声-微波协同辅助提取法对茶多糖得率、纯度和结构的影响。结果表明:超声-微波协同辅助提取茶多糖的最佳工艺条件为提取时间23min、料液比1:30(g/mL)、微波功率90W。与传统的水浴浸提法相比,超声-微波协同辅助提取法在较短的超声提取时间下,茶多糖的得率从2.95%提高到4.19%,纯度从70.15%提高到86.08%,两种提取方法所得的茶多糖基团基本相同。Response surface methodology was used to optimize the ultrasonic/microwave-assisted extraction of water-soluble polysaceharides from crude green tea. The traditional water extraction and ultrasonic/microwave-assisted extraction methods were compared for their effect on extraction efficiency, purity and structure of polysaccharides. The optimal ultrasonic-assisted extraction conditions were extraction time of 23 min, material-to-liquid ratio of 1：30 （g/mL） and microwave power of 90 W. The ultrasonic/microwave-assisted extraction method required shorter time and increased polysaccharide yield from 2.95% to 4.19% and polysaccharide purity from 70.15% to 86.08% compared with the traditional water extraction method. Polysaccharides extracted by the methods had basically the same groups.

关 键 词：超声-微波协同辅助提取 传统水浴浸提法 茶多糖 

分 类 号：TQ929.2[轻工技术与工程—发酵工程] TS272[农业科学—茶叶生产加工]