红茶茶渣制备还原糖预处理工艺优化  

Optimization of Pretreatment Technology for Preparing Reducing Sugar from Black Tea Residue

作　　者：蒙翠怡 朱泳光 程缘 高晓惠 程谦伟[1] 陈通 孟陆丽[1] MENG Cuiyi;ZHU Yongguang;CHENG Yuan;GAO Xiaohui;CHENG Qianwei;CHEN Tong;MENG Luli(College of Biological and Chemical Engineering,Guangxi University of Science and Technology,Liuzhou 545006,Guangxi,China)

机构地区：[1]广西科技大学生物与化学工程学院,广西柳州545006

出　　处：《食品研究与开发》2025年第4期68-73,共6页Food Research and Development

基　　金：国家自然科学基金项目(32360634);广西自治区大学生创新创业训练计划项目(202110594093)。

摘　　要：该研究以红茶茶渣为原料,利用超声波联合碱性双氧水对红茶茶渣进行预处理,探究超声时间、双氧水体积分数、超声温度、NaOH质量浓度对酶解茶渣制备还原糖的影响。研究表明,在超声时间30 min、超声温度80℃、NaOH质量浓度0.5%、H_(2)O_(2)体积分数0.2%的条件下对红茶茶渣进行预处理而后进行酶解,此条件下还原糖的产率为19.63%。因此利用超声波联合碱性双氧水对红茶茶渣进行预处理可以有效提高酶解红茶茶渣制备还原糖的产率。In this study,black tea residue was used as the raw material and was pretreated using ultrasound waves combined with alkaline hydrogen peroxide.The effects of ultrasound time,volume fraction of hydrogen peroxide,ultrasound temperature,and NaOH mass concentration on the enzymatic hydrolysis of the tea residue to prepare reducing sugar were investigated.The results showed that under the conditions of ultrasound time of 30 min,ultrasound temperature of 80℃,NaOH mass concentration of 0.5%,and H_(2)O_(2) volume fraction of 0.2%,the black tea residue was pretreated and then enzymatically hydrolyzed,resulting in a reducing sugar yield of 19.63%.The application of ultrasound waves combined with alkaline hydrogen peroxide to pretreat black tea residue could effectively improve the yield of reducing sugar prepared by enzymatic hydrolysis of black tea residue.

关 键 词：红茶 茶渣 还原糖 超声波 预处理 

分 类 号：TS209[轻工技术与工程—食品科学]