梵净山绿茶和发酵茶中氨基酸提取工艺及含量比较  

Study on Extraction Technology of Green Tea from Fanjingshan by Response Surface Optimization

作　　者：王云洋 陈仕学 马永慧 何来斌 周仙 邢明明 Wang Yunyang(School of Material and Chemical Engineering,Tongren University,Tongren 554300,China)

机构地区：[1]铜仁学院材料与化学工程学院

出　　处：《安徽农学通报》2019年第24期16-19,共4页Anhui Agricultural Science Bulletin

基　　金：铜仁学院大学生创新创业项目(TRUCX20170023);贵州省高层次创新型人才培养，2017-(2015)-015

摘　　要：以氨基酸的提取率为考察指标,以乙醇体积分数、超声提取时间、超声温度、超声功率4个因素进行单因素、正交优化实验,对梵净山绿茶氨基酸的提取工艺进行了优化。结果表明:提取氨基酸的工艺优化条件为:乙醇体积分数20%、超声时间20min、超声温度35℃、超声功率325W,在此条件下,绿茶氨基酸的提取率为1.974%,红茶(发酵茶)的提取率为2.221%;该优化方案表明超声辅助提取梵净山绿茶氨基酸时间短,耗能低,提取率高。比较氨基酸的含量可知,绿茶和发酵茶有所不同,红茶中氨基酸含量较高,可作为人体补充氨基酸的食物来源,具有较高的开发价值。Taking the extraction rate of amino acids as the investigation index,the optimization experiment of single factor,orthogonal and response surface was carried out with four factors including ethanol volume fraction,ultrasonic extraction time,ultrasonic temperature and ultrasonic power.Extraction of amino acids,the optimal solution for:the volume fraction of 20%ethanol,ultrasonic time for20 min,ultrasonic temperature of 35℃,under the condition of the ultrasonic power is 325 W,amino acid extract was 1.974%.Under the optimized conditions,the fermented tea(black tea)extraction yield of 2.221%this optimization scheme shows that ultrasonic assisted extraction fanjing mountains green tea amino acid have the characteristics of short time low consumption higher extraction yield and the amino acid content in the fermented tea black tea is used in the comparison,the result of green tea and fermented tea(black tea)in two kinds of different amino acids,amino acid content in black tea is higher,can be used to supplement the human body amino acids source of food,has high development value.

关 键 词：梵净山绿茶 发酵茶(红茶) 超声波辅助提取 氨基酸含量比较 

分 类 号：TS272[农业科学—茶叶生产加工]