茶渣中蛋白质提取方法研究进展  

Research progress of protein extraction method from tea residue

作　　者：罗发美 谭文翰 刀仕强 李绍仙 张俊雄 李艳 周恩蔡德 LUO Fa-Mei;TAN Wen-Han;DAO Shi-Qiang;LI Shao-Xian;ZHANG Jun-Xiong;LI Yan;ZHOUEn-Cai-De(National Pu’er Tea Product Quality Supervision and Inspection Center,Pu’er 665099,China)

机构地区：[1]国家普洱茶产品质量监督检验中心,普洱665099

出　　处：《食品安全质量检测学报》2020年第13期4291-4297,共7页Journal of Food Safety and Quality

基　　金：云南省科学技术厅基础研究青年项目(2016FD133)。

摘　　要：中国是茶叶生产与消费大国,每年在生产茶多酚、茶饮料、速溶茶等产品的同时,产生大量的剩余残渣,这些茶渣中残留多种营养成分,其中蛋白质含量高达20%左右,绝大部分是非水溶性蛋白质的谷蛋白和醇溶性蛋白,同时研究发现茶蛋白具备降血脂、抗氧化、消除自由基及预防辐射等积极的作用;但茶蛋白结构复杂,对茶渣中茶蛋白的提取、纯化等均有一定的技术难度,本文主要针对茶蛋白提取方法(碱法提取、酶法提取、复合提取法)、茶蛋白纯化及茶蛋白的特性等进行阐述,并对存在的问题进行了讨论,以期为茶渣中蛋白质的研究提供参考。China is a major tea production and consumption country,and produces a large amount of residual residues every year while producing tea polyphenols,tea beverages,instant tea and other products.These tea leaves contain a variety of nutrients,among which protein content is as high as 20%,most of which are glutenin and alcohol soluble protein of non water soluble protein.At the same time,the study fiunds that tea protein has positive effects of lowering blood lipid,antioxidant,eliminating free radicals and preventing radiation.However,the structure of tea protein is complex,and there are certain technical difficulties in the extraction and purification of tea protein from tea residue.This article focused on tea protein extraction methods(alkaline extraction,enzymatic extraction,composite extraction),tea protein purification and tea protein characteristics,etc,and discussed the existing problems,so as to provide a reference for the study of protein in tea residue.

关 键 词：茶渣 蛋白质 碱法提取 酶法提取 复合提取法 纯化 

分 类 号：TS272[农业科学—茶叶生产加工] TS209[轻工技术与工程—农产品加工及贮藏工程]