基于主成分分析法的茶叶多糖提取工艺优化  

Optimization of Extraction Process of Tea Polysaccharide based on Principal Component Analysis

作　　者：黄谦 朱明扬 罗林根 石浩[2] 吴少平 HUANG Qian;ZHU Ming-yang;LUO Lin-gen;SHI Hao;WU Shao-ping(Yueyang Supervision and Inspection Institute of Food Quality,Yueyang 414000,China;Hunan Agricultural University,Changsha 410000,China)

机构地区：[1]岳阳市食品质量安全监督检验中心,湖南岳阳414000 [2]湖南农业大学,湖南长沙410000

出　　处：《食品工业科技》2018年第17期206-211,287,共7页Science and Technology of Food Industry

摘　　要：以湖南当地茶叶品种(毛尖)为试材,采用硫酸-苯酚法测定茶叶多糖含量,选取影响茶叶多糖提取得率的10种单因素进行多糖提取试验,同时采用主成分分析选取影响多糖提取得率的4个主要单因素,进行4因素3水平正交试验。得出最佳茶叶多糖提取工艺参数为:提取3次,提取温度85℃、酶反应时间3.0 h、超声功率1000 W,在此条件下,茶叶多糖提取得率为5.01%±0.08%。此方法可靠,提取率高,适于茶叶中的多糖提取。The local tea variety （ Mao Jian ） in Hunan was taken as test material. The content of polysaccharide in tea was determined by sulfuric acid phenol method.10 single factors affecting the extraction yield of tea polysaccharide were selected for polysaccharide extraction.At the same time,principal component analysis was used to select the 4 main single factors affecting the extraction rate of polysaccharides,4 factors and 3 levels orthogonal tests were carried out.The optimum extraction process parameters were as follows： number of extraction was 3 times, extraction temperature was 85℃, enzyme reaction time was 3.0 h, ultrasonic power was 1000 W.Under this condition, the tea polysaccharide extraction rat in the condition was （5.01% ± 0.08% ）.This method was reliable and of high extraction rate ,which was suitable for extraction of polysaccharides in tea.

关 键 词：主成分分析法 茶叶多糖 提取工艺 

分 类 号：TS201.1[轻工技术与工程—食品科学]