复合酶解辅助乙醇提取茶多酚工艺研究  

Study on Composite-enzymolysis Assisted Ethanol Extraction of Tea Polyphenols

作　　者：谢蓝华[1] 肖南[1] 张嘉怡[1] 江东文[1] 杜冰[1] 杨公明[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《茶叶科学》2013年第1期27-33,共7页Journal of Tea Science

基　　金：广东省产学研结合项目(2011B090400071);广东省教育部产学研结合项目"低值单枞茶深加工及综合利用"(2009B090300138)

摘　　要：以单枞茶为实验材料,研究复合酶解辅助乙醇提取茶多酚的工艺条件,考察酶解温度、酶添加量、酶解pH、酶解时间、乙醇质量分数、料液比、提取时间、提取温度8个单因素对茶多酚提取率的影响。在单因素实验的基础上,通过正交实验优化提取工艺参数。结果表明:酶解温度60℃、酶添加量3.5%、酶解pH4.8的条件下酶解预处理3 h后,在乙醇质量分数为60%、提取温度为70℃、料液比为1︰50的条件下提取1.5 h,茶多酚的提取率达25.82%,与传统水提法相比,茶多酚提取率提高了69.87%。Composite-enzymolysis assisted ethanol extraction of tea polyphenols from Danzong-tea was optimized in this investigation. The effects of factors including enzymolysis temperature, enzyme content, enzymolysis pH, enzymolysis time, ethanol concentration, solid-to-liquid ratio,extraction temperature, extraction time on the extraction rates of tea polyphenols were explored by single-factor and orthogonal test. The results showed that the optimal extraction conditions were after enzyming pretreatment in the conditions of enzymatic content 3.5%, enzymolysis temperature 60℃, enzymolysis pH 4.8, enzymolysis time 3 h, then 60% ethanol to extract for 1.5 h with extraction temperature70℃ and solid-to-liquid ratio 1 ： 50, tea polyphenols extraction in Danzong-tea was up to 25.82% and ncreased 69.87% compared with the traditional water extraction.

关 键 词：茶多酚 复合酶解 醇提 

分 类 号：TQ914[化学工程]