普洱茶茶渣中茶多糖的超声波辅助提取及其抗氧化性  

Ultrasonic Assisted Extraction and Antioxidant Activity of Tea Polysaccharides from Pu'er Tea Residue

作　　者：丁世环[1] 张嘉杨 鲁群岷[1] DING Shi-huan;ZHANG Jia-yang;LU Qun-min(Chongqing Energy college,Chongqing 40226)

机构地区：[1]重庆能源职业学院,重庆402260

出　　处：《食品工业科技》2018年第18期187-192,200,共7页Science and Technology of Food Industry

摘　　要：为了解决普洱茶茶渣所带来的环保问题,本研究探讨了普洱茶茶渣中茶多糖超声波提取的优化工艺,并研究了最佳提取工艺条件下的茶多糖的抗氧化性。在单因素实验基础上进行响应面试验,制定了茶多糖超声波辅助提取工艺的4因素3水平响应面法试验设计方案。研究结果表明,普洱茶茶渣中茶多糖超声波提取的最佳试验因素组合为:浸提温度为100℃、浸提时间为120 min、料液比为1∶30 g/m L,超声波功率为420 W。在此条件下,茶多糖得率为2.29%。该工艺所得茶多糖对羟基自由基以及超氧离子自由基均具有较强的清除能力:当茶多糖浓度为3.2 mg/m L时,茶多糖对羟基自由基的清除率达到最高,为60.37%;当茶多糖浓度为2.4 mg/m L时,茶多糖对羟基自由基的清除率达到最高,为53.91%。In order to solve the environmental problems caused by the Pu ＇er Tea tea residue,this research explored the optimization technology of tea polysaccharide ultrasonic-assisted extraction process in Pu＇er Tea tea residue,and researched about oxidation resistance of tea polysaccharide that was extracted by optimum process conditions.Response surface test in the research was on the basis of single factor experiment,then the 4 factors and 3 levels response surface methods were designed for the ultrasonic assisted extraction process of tea polysaccharides. The results showed that the best combination of experimental factors of tea polysaccharide ultrasonic-assisted extraction process in Pu＇er tea-leaves were extraction temperature 100 ℃,extraction time 120 min,ratio of solid to liquid 1 ∶ 30,ultrasonic power 420 W. Under this condition,tea polysaccharide extraction yield was 2.29%. The tea polysaccharides obtained by this process have strong scavenging capacity for hydroxyl radicals and superoxide free radicals： when the concentration of tea polysaccharide was 3.2 mg/mL,the scavenging rate of tea polysaccharide on hydroxyl radical got the highest,which was 60.37%; when the concentration of tea polysaccharide was2.4 mg/mL,the scavenging rate of tea polysaccharide on hydroxyl radical got the highest,which was 53.91%.

关 键 词：响应面法 普洱茶茶渣 茶多糖 超声波提取 抗氧化性 

分 类 号：TS201.1[轻工技术与工程—食品科学]