摘要
用酶法提取茶叶多糖。研究酶种类、添加量、温度和pH值对多糖含量的影响,并在最佳工艺基础上探讨茶多糖得率,中性糖、酸性糖含量和蛋白质含量。结果表明,质量分数为0.8%的茶叶水解酶,在pH值5.5,温度48℃的条件下,茶多糖含量最高,得率为2.01%,中性糖含量为54.27%,酸性糖含量为15.41%,蛋白质含量为7.91%。
Tea polysaccharides were extracted by enzyme hydrolysis method, the effect of concentration, pH and temperature on content of polysaccharides was studied respectively. And the yield rate, neutral tea polysaccharides, acidic tea polysaccharies and protein content were studied. The optimum process conditions of enzymatic extraction technology were determined as following： the enzyme concentration, 0.8%, pH 8.77; temperature 58.9 ℃. Under this condition, the yield rate reached to 2.01%, neutral tea polysaccharides content was 54.27%, acidic polysaccharides content was 15.41% and protein content was 7.91%.
出处
《农产品加工（下）》
2009年第4期4-7,共4页
Farm Products Processing
基金
"十一五"国家高技术研究发展计划(863计划)项目(2008AA10Z322)
上海市科技启明星项目(07QB14047)
上海崇明生态岛建设重大科技专项(07DZ12043)
上海市教委项目(06DZ018)
关键词
茶多糖
酶
提取工艺
tea polysaccharides
enzymatic
extractionprocessing
