贵定云雾贡茶中茶多糖提取工艺优化  

Optimization of Extraction Technology of Tea Polysaccharides from Guiding Tribute Tea

作　　者：姚佳 陈开琴[2] 余凤 YAO Jia;CHEN Kaiqin;YU Feng(College of Biological Science and Agriculture,Qiannan Normal University for Nationalities,Duyun,Guizhou 558000,China;College of Biology Science and Agriculture,Zunyi Normal University,Zunyi,Guizhou 563006,China)

机构地区：[1]黔南民族师范学院生物科学与农学院,贵州都匀558000 [2]遵义师范学院生物与农业科技学院,贵州遵义563006

出　　处：《农产品加工》2022年第11期33-37,共5页Farm Products Processing

基　　金：贵州省教育厅自然科学研究项目(黔教合KY字[2014]315);黔南州科技计划项目(黔南科合[2018]6号);贵州省普通高校都匀毛尖茶工程研究中心开放基金项目(黔教合KY字[2016]020-04);贵州省高等学校教学改革项目(2019177);黔南民族师范学院教学改革项目(2019XJG0513)。

摘　　要：为提高农产品贵定云雾贡茶的附加值,对贵定云雾贡茶夏秋茶进行茶多糖的提取,并对提取工艺进行优化,为了不破坏茶多糖的结构,采用超声波辅助提取,在单因素试验的基础上,以茶多糖为响应值,进行响应面优化设计,对超声功率、超声温度、超声时间、料液比等工艺条件进行优化。结果表明,茶多糖最佳提取工艺为超声功率180 W,超声温度69℃,超声时间100 min,料液比1∶118(g∶mL),茶多糖平均得率为9.21%±0.25%,与预测值8.6%接近,该优化工艺稳定可行,适合贵定云雾贡茶中茶多糖的提取。To increase the added value of the agricultural product guiding tribute tea,the ultrasound-assisted extraction was employed to extract the tea polysaccharides(TPS)of summer and autumn Guiding Tribute Tea;further,the response surface methodology(RSM)was utilized to optimize the extraction technology.On the basis of a single-factor experiment,the response surface optimization design where TPS was taken as the response value was carried out to optimize technological conditions like ultrasonic power,temperature,time and material-to-liquid ratio.The results showed that the optimal tec-hnological conditions for TPS extraction were as follows:ultrasonic power 180 W,ultrasonic temperature 69℃,ultrasonic time 100 min,material-to-liquid ratio 1∶118(g∶mL),average yield 9.21%±0.25%,which was approximate to the estimated value of 8.6%.The optimization technology was thus stable,feasible and suitable for extracting TPS from Guiding tribute tea.

关 键 词：云雾贡茶 茶多糖 提取 工艺 

分 类 号：TS272[农业科学—茶叶生产加工]