云雾绿茶多糖提取方法的优化及Sevage法除蛋白的工艺研究  

Extraction and Sevage deproteinization of tea-polysaccharide in Yunwu green tea

作　　者：杜景东 田凤娟[1] 陈培雄[1] 周启良[1] 

机构地区：[1]长沙医学院基础医学院,长沙410000

出　　处：《中南药学》2015年第12期1281-1283,共3页Central South Pharmacy

基　　金：2014年度湖南省大学生研究性学习和创新性实验计划项目(No.545)

摘　　要：目的研究云雾绿茶多糖提取方法的优化以及Sevage法除蛋白的最佳工艺。方法采用两因素优化提取工艺,正交设计优化除蛋白工艺。结果云雾绿茶多糖提取方法的优化中,温度和溶剂对实验结果有影响,最佳条件:溶剂为蒸馏水,温度为85℃。Sevage法除蛋白工艺中除蛋白次数和试剂添加量有显著影响,V_(氯仿):V_(正丁醇)影响较小,最佳工艺:V_(试剂添加量):V_(茶多糖溶液)=1/5,V_(氯仿):V_(正丁醇)=4:1,除蛋白时间为20min。结论优化了云雾绿茶多糖的提取和除蛋白的工艺,为下一步实验奠定了基础。Objective To optimize the polysaccharides extraction in Yunwu green tea and the Sevage method for protein deproteinization. Methods Polysaccharides extraction process was optimized by two factors, while protein deproteinization was optimized by the orthogonal design. Results Temperature and solvent had obvious effect on the polysaccharides extraction. The best procedure was as follows： water as the solvent and temperature set at 85 ℃. Number of deproteinization and volume had obvious effect on the protein deproteinization. The best process was V_（adding volume） ：V_（liquor of tea polysaccharid）= 1/5, V_（chloroform） ：V_（n-butanol）= 4 ：1, and the deproteinization time lasted 20 min. Conclusion Polysaccharide extraction and the Sevage deproteinization are optimized.

关 键 词：云雾绿茶多糖 提取方法 Sevage法 除蛋白工艺 

分 类 号：R284[医药卫生—中药学]