信阳红茶多糖的超声波提取工艺及抗氧化活性研究  

Study on Antioxidant Activity and Ultrasonic Extraction Technology of Polysaccharides from Xinyang Black Tea

作　　者：李星科[1] 刘芳丽[2] 李素云[1] 张华[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002 [2]河南大学护理学院,开封475000

出　　处：《食品工业》2014年第12期162-164,共3页The Food Industry

基　　金：郑州轻工业学院2012年博士启动基金项目;郑州市"绿色食品添加剂开发及应用"科技创新团队资助项目

摘　　要：研究了超声波法提取信阳红茶多糖的工艺条件和信阳红茶多糖体外抗氧化活性。结果表明,超声功率、超声时间和提取温度对信阳红茶多糖提取率有一定的影响,最佳提取工艺为:超声功率800 W,提取温度70℃,超声时间为30 min,多糖提取率为4.58 mg/g。与水提法提取的茶多糖相比,超声波法提取的茶多糖对DPPH自由基清除能力、羟基自由基清除能力有一定的影响,降低了体外抗氧化活性。The process of ultrasonic extraction and antioxidant activity of tea polysaccharides from Xinyang black tea was studied. Results showed that the ultrasonic power, ultrasonic time, and extraction temperature had major impact. The optimum extraction parameters were that the ultrasonic power of 800 W, the time of 30 min, the temperature of 70 ℃, and the polysaccharide extraction rate was 4.58 mg/g. Compared with the tea polysaccharide by hot water extraction, tea polysaccharide by ultrasonic extraction had a certain effect on DPPH free radical scavenging capacity and hydroxyl radical scavenging capacity, which reduced the antioxidant activity in vitro.

关 键 词：多糖 超声波提取 抗氧化 信阳红茶 

分 类 号：TS272[农业科学—茶叶生产加工] TQ281[轻工技术与工程—农产品加工及贮藏工程]