茶梗可溶性膳食纤维的制备工艺优化及单糖组成和理化特性研究  

Optimization of Preparing Process of Soluble Dietary Fiber from Tea Stalks and Its Monosaccharide Composition and Physicochemical Properties

作　　者：叶秋萍 林丽霞 洪翠云[1] 林志平 YE Qiuping;LIN Lixia;HONG Cuiyun;LIN Zhiping(Fujian Key Laboratory of Subtropical Plant Physiology and Biochemistry,Fujian Institute of Subtropical Botany,Xiamen 361006,China;Xiamen Tongan Hengli Tea Co.,Ltd.,Xiamen 361100,China)

机构地区：[1]福建省亚热带植物研究所,福建省亚热带植物生理生化重点实验室,福建厦门361006 [2]厦门市同安区恒利茶叶有限公司,福建厦门361100

出　　处：《食品工业科技》2021年第18期190-196,共7页Science and Technology of Food Industry

基　　金：厦门市科技计划项目(No.3502Z20172003)。

摘　　要：为提升茶叶副产物的附加值,本文以茶梗为原料,采用发酵法制备茶梗中可溶性膳食纤维,研究绿色木霉接种量、发酵时间、发酵温度、pH对得率的影响。结果表明,通过单因素和正交试验确定最佳工艺参数为绿色木霉菌接种量为6%,发酵时间为60 h,发酵温度为30℃,pH为5.0,该条件下茶梗可溶性膳食纤维的得率为7.15%,持水率为549.20%,膨胀率为5.22 mg/L,清除DPPH自由基能力为12.41%,还原能力为14.71%,扫描电镜观测发现颗粒表面凹凸不平,成疏松多孔的结构。高效液相色谱分析表明,可溶性膳食纤维含有10种单糖,其中半乳糖醛酸、阿拉伯糖、半乳糖含量较高,分别为2766.23、2721.37、1905.82 mg/kg。该研究为茶梗的综合开发利用拓宽了渠道,为保健食品的开发提供理论参考。In order to improve the value of tea by-product,this paper used fermentation to prepare the soluble dietary fiber(SDF)of tea stalks.The yield of SDF was affected by the inoculums of Trichoderma viride,fermentation time,fermentation temperature and pH.Results showed that,the optimum parameters were determined by single factor and orthogonal tests as follows:Inoculums of Trichoderma viride 6%,fermentation time 60 h,fermentation temperature 30℃,pH5.0.Under these conditions,the yield of SDF was 7.15%,water retention rate was 549.20%,the expansion rate was 5.22 mg/L,the DPPH radical scavenging capacity was 12.41%,and the reduction capacity was 14.71%.The surface of the particles was found to be uneven and porous by scanning electron microscopy.High performance liquid chromatography showed that the SDF contained 10 monosaccharides,the contents of galacturonic acid,arabinose and galactose were higher,2766.23,2721.37,1905.82 mg/kg,respectively.The study would broaden the channel for the comprehensive development and utilization of tea stem,and provide theoretical reference for the development of health food.

关 键 词：茶梗 可溶性膳食纤维 发酵 理化品质 

分 类 号：TS201.1[轻工技术与工程—食品科学]