非商品枇杷茶中绿色素提取工艺优化及其稳定性研究  

Optimization of Extraction Process and Stability of Green Pigment in Non-commercial Pipa Tea

作　　者：张莉 尹翔东 毛鹏煜 席阳红 杨朝林 颜麟沣 ZHANG Li;YIN Xiangdong;MAO Pengyu;XI Yanghong;YANG Chaolin;YAN Linfeng(Sichuan Food Fermentation Industry Research and Design Institute,Chengdu 611130;Sichuan Province Tea Industry Group Co.,Ltd.,Yibin 644007)

机构地区：[1]四川省食品发酵工业研究设计院,成都611130 [2]四川省茶叶集团股份有限公司,宜宾644007

出　　处：《食品工业》2023年第2期77-81,共5页The Food Industry

基　　金：四川省科技计划重点研发项目“川茶营养健康评价体系研究与示范”(2020YFN0154),四川省科技计划项目“益生菌发酵制备茶食品关键技术研发与产业化应用”(2019YFN0021)。

摘　　要：以非商品枇杷茶为原料,采用超声波辅助溶剂提取法提取茶绿色素,通过单因素试验与正交试验优化提取工艺条件,并对茶绿色素稳定性进行探究。结果表明:乙醇体积分数90%、固液比1︰20(g/m L)、超声功率600 W、超声时间70 min、超声提取温度50℃时,在此工艺参数下提取茶绿色素效果最佳;该工艺条件提取的茶绿色素热稳定性较强,在酸性、中性以及弱碱性(pH≤9)环境中稳定性良好,K^(+)、Na^(+)、Zn^(2+)、Cu^(2+)、Mg^(2+)、Ca^(2+)等离子对茶绿色素影响不大,而强碱性条件及Al^(3+)、Fe^(2+)、Fe^(3+)金属离子对茶绿色素稳定性影响较大。Non-commercial loquat tea was used as raw material to extract tea green pigment by ultrasonic assisted solvent extraction.The extraction process condition was optimized by single factor experiment and orthogonal experiment,and the stability of tea green pigment was investigated.The results showed that the optimal extraction condition was as follows:ethanol volume fraction 90%,solid-liquid ratio 1︰20(g/m L),ultrasonic power 600 W,ultrasonic time 70 min and ultrasonic extraction temperature 50℃.The tea green pigment extracted by this process had strong thermal stability and good stability in acidic,neutral and weak alkaline(p H≤9)environments.The ions of K^(+),Na^(+),Zn^(2+),Cu^(2+),Mg^(2+)and Ca^(2+)had little effect on the tea green pigment,while strong alkaline condition and metal ions of Al^(3+),Fe^(2+),Fe^(3+)had great influence on the stability of tea green pigment.

关 键 词：茶绿色素 超声波提取 工艺优化 稳定性 

分 类 号：TS264.4[轻工技术与工程—发酵工程]