夏秋茶多糖的超声波辅助提取工艺优化  

Optimization of Ultrasound Assisted Extraction of Summer and Autumn Tea Polysaccharide

作　　者：曹淼[1] 化志秀[2] 曹正[1] 宣文芳 王林 CAO Miao;HUA Zhi-xiu;CAO Zheng(College of Tea and Food Technology,Jiangsu Polytechnic College of Agriculture and Forestry,Jurong,Jiangsu 212400;Jiangsu Jurong Secondary Speciallized School,Jurong,Jiangsu 212400)

机构地区：[1]江苏农林职业技术学院茶与食品科技学院,江苏句容212400 [2]江苏省句容中等专业学校,江苏句容212400

出　　处：《安徽农业科学》2023年第4期174-177,共4页Journal of Anhui Agricultural Sciences

基　　金：江苏农林职业技术学院院级科研项目(2019kj031);江苏省高校自然科学基金面上项目(19KJD350001);2022江苏省青蓝工程项目。

摘　　要：为了提升茶多糖的得率,采用响应面法优化了超声波辅助提取工艺。结果表明,夏秋茶多糖超声波辅助提取工艺最优参数为超声波功率150 W,超声时间70.93 min,液料比30∶1,超声浸提温度65.27℃。经验证,在该条件下茶多糖得率为1.583%。In order to improve tea polysaccharide rate,the extraction process of ultrasonic wave was optimized by response surface method(RSM).The results showed that the optimum technological parameters were:the power of ultrasound 150 W,the time of ultrasound 70.93 min,the liquid-to-material ratio 30∶1,and the temperature of ultrasound 65.27℃.Verifying test indicated the yield of tea polysaccharides was 1.583%.

关 键 词：茶多糖 超声波 提取 

分 类 号：TS272.5[农业科学—茶叶生产加工]