武夷岩茶“黄片”茶多糖的提取工艺优化及其理化性质分析  

Optimization on extraction process of tea polysaccharides from rough and old tea leaves of Wuyi rock tea and analysis of physicochemical properties

作　　者：雷郑延 王煌伟 曾文治[1] 杨江帆[1] 吴仲[1,2] LEI Zhengyan;WANG Huangwei;ZENG Wenzhi;YANG Jiangfan;WU Zhong(College of Horticulture,Fujian Agriculture and Forestry University,Fuzhou 350002;College of Pharmacy,Fujian University of Traditional Chinese Medicine,Fuzhou 350122)

机构地区：[1]福建农林大学园艺学院,茶学福建省高等学校重点实验室,福州350002 [2]福建中医药大学药学院,福州350122

出　　处：《食品科技》2019年第5期188-193,共6页Food Science and Technology

基　　金：福建省科技厅引导性项目(2016Y0052)

摘　　要：为提高武夷岩茶"黄片"茶多糖的提取率及分析其纯化后的理化性质,以茶多糖提取率为响应值,运用响应面法优化"黄片"茶多糖的提取工艺参数,并通过生化分析及红外光谱研究去蛋白纯化后的茶多糖理化性质。结果表明,"黄片"茶多糖最佳提取工艺为提取时间30.29min、温度为71.15℃、料液比为1:25,在此条件下,茶多糖提取率的理论值为8.45%。经过纯化后的茶多糖还原糖、中性糖、蛋白质和糖醛酸质量分数分别为12.37%、18.99%、9.563%和6.358%;对茶多糖进行红外光谱分析,发现存在糖类及蛋白质的吸收峰,表明武夷岩茶"黄片"茶多糖是一种结构复杂的糖蛋白。In order to improve the extraction rate of polysaccharides from rough and old tea leaves of Wuyi rock tea and analyze its physicochemical properties after purification, the extraction rate of polysaccharides from rough and old tea leaves was taken as the response value, the extraction process parameters of polysaccharides from rough and old tea leaves were optimized by response surface methodogy, and the physicochemical properties of the purified tea polysaccharides were studied by chemical analysis and infrared spectrum. The results showed that the best extraction method of polysaccharide was extracting time: 30.29 min, extraction temperature: 71.15 ℃, extraction material liquid ratio: 1:25, on this condition, the rough polysaccharide extraction yield of the theoretical value is 8.45%. The contents of tea polysaccharides reducing sugars, neutral sugars, proteins and glucuronic acids after purification were 12.37%, 18.99%, 9.563% and 6.358% respectively. Infrared spectrum analysis of tea polysaccharides showed that reducing sugar and proteins have absorption peaks, which indicate that the polysaccharides of rough and old tea leaves of Wuyi rock tea is a kind of glycoprotein with complex structure.

关 键 词：武夷岩茶 黄片(粗老茶叶) 茶多糖 提取工艺 理化性质 

分 类 号：R284.2[医药卫生—中药学]