日照绿茶中α-淀粉酶抑制剂提取工艺的研究  

Extraction of Alpha Amylase Inhibitors from Rizhao Green Tea

作　　者：王岩[1] 王伟[1] 薄力影[1] 裴世春[1] 李欢[2] 郑永杰[2] 郭怡璠[3] 

机构地区：[1]齐齐哈尔大学食品与生物工程学院,黑龙江齐齐哈尔161006 [2]齐齐哈尔大学化学与化学工程学院,黑龙江齐齐哈尔161006 [3]黑龙江省农业科学院育种研究所,黑龙江哈尔滨150086

出　　处：《食品研究与开发》2015年第21期63-65,共3页Food Research and Development

基　　金：齐齐哈尔大学青年教师科研启动支持计划项目(2014kM27);黑龙江省教育厅科学技术研究面上项目(12521605)

摘　　要：采用热水浸提法提取日照绿茶中的α-淀粉酶抑制剂。通过单因素试验研究固液比、提取时间、提取温度对α-淀粉酶抑制剂提取效果的影响,并通过正交试验优化提取条件。研究结果表明,α-淀粉酶抑制剂最佳提取条件为固液比为1∶20(g/m L),提取时间为1 h,提取温度为100℃。热水浸提法是提取绿茶中α-淀粉酶抑制剂的一种有效方法。In this study, α-amylase inhibitor was extracted from rizhao green tea with hot water. The effect of solid-liquid ratio,extraction time and temperature on extraction of α-amylase inhibitor were studied through single factor test. Extraction conditions of α-amylase inhibitor were optimized by orthogonal experiment. The results showed that the optimum extraction of α-amylase inhibitor was solid-liquid ratio of 1 ∶ 20（g/m L）, the extraction time of 1 h, extraction temperature of 100 ℃. Hot water extraction is an effective method for extraction of α-amylase inhibitor from green tea.

关 键 词：日照绿茶 淀粉酶抑制剂 热水浸提 工艺优化 

分 类 号：TS272.51[农业科学—茶叶生产加工]