复合酶法提取红茶粗多糖的工艺优化研究  

Optimal extraction of coarse polysaccharides from black tea by composite enzymes method

作　　者：王昕[1] 李新生[1,2,3] 付静[1,2,3] 韩豪[1,2] 赵璇[1] 米桂[1] 

机构地区：[1]陕西理工学院生物科学与工程学院,汉中723000 [2]陕西省资源生物重点实验室,汉中723000 [3]陕西理工学院秦巴红茶研究所,汉中723000

出　　处：《食品安全质量检测学报》2015年第8期2924-2930,共7页Journal of Food Safety and Quality

基　　金：陕西省教育厅项目(11JS031)~~

摘　　要：目的提高茶叶中粗多糖的提取率。方法以汉中红茶为原料,采用复合酶(纤维素酶、果胶酶)法提取粗多糖。在单因素试验的基础上,通过L9(34)正交试验优化了复合酶添加量,提取温度,p H值和料液比等工艺参数。结果影响粗多糖得率的因素依次为提取温度(B)>复合酶添加量(A)>p H值(C)>料液比(D),最佳提取工艺参数为复合酶(果胶酶:纤维素酶=2:1)添加量0.8%,提取温度50℃,p H值4.0,料液比1:25。在此条件下粗多糖的平均得率为5.97%,是水提法的2.61倍。结论该研究优化的工艺参数具有提取效率高、提取温度低的特点。Objective To improve the extraction rate of the coarse polysaccharides. Methods Coarse polysaccharides were extracted from Hanzhong black tea by using composite enzymes (cellulose enzyme and pectinase). Based on the single factor experiments, the optimum conditions of the amount of composite enzymes, the extracting temperature, the pH and the solid-liquid ratio were optimized by orthogonal design L9(34). Results The impact factors were as follows: the extracting temperature(B)>the amount of composite enzymes(A)>the pH(C)>the solid-liquid ratio(D). The optimized process parameters were the amount of composite enzymes 0.8%, the extracting temperature 50 ℃, the pH 4.0, the solid-liquid ratio 1:25. Under the above conditions, the extraction rate of coarse polysaccharides reached to 5.97%, which was 2.61 times compared with the extraction by water. Conclusion The optimized process parameters have the characteristics of the higher efficiency and the lower extracting temperature.

关 键 词：红茶 粗多糖 复合酶法 工艺优化 

分 类 号：TQ464.1[化学工程—制药化工]