摘要
研究以红茶叶末为原料,对红茶提取物的复合酶解-回流萃取法制备工艺进行优化,并采用气相色谱-质谱联用(GC-MS)技术对红茶提取物进行成分分析。优化结果表明,60℃酶解温度,2h酶解时间,纤维素酶:果胶酶:蛋白酶=3∶2∶5(m/m/m)的复合酶配比,0.4%复合酶添加量,75%乙醇浓度,90℃回流萃取温度,1∶15(m/V)固液比以及2h回流萃取时间为复合酶解-回流萃取法的最佳条件,且在此条件下红茶提取物提取率比直接回流萃取法提高33.4%。另外,GC-MS分析表明,红茶提取物主要含有咖啡因、α-亚麻酸和棕榈酸等活性成分以及2,3-二氢-3,5-二羟基-6-甲基-4H-吡喃-4-酮和苯乙醛等风味成分,且复合酶解-回流萃取法与直接回流萃取法分别制备的红茶提取物组分存在差异。
In this study,the optimal preparation of black tea extract using compound enzymolysis-reflux extraction was investigated,and compositional analysis of the extract was performed by gas chromatography-mass spectrometry(GC-MS).The optimization results showed that the highest extraction rate of black tea extract,which was 33.4% greater than that by direct reflux extraction,was obtained via 60℃ enzymolysis temperature,2h enzymolysis time,compound enzymatic ratio of cellulose:pectinase:protease=3∶2∶5(m/m/m),0.4% compound enzyme addition,75% ethanol concentration,90℃ reflux temperature,1∶15(m/V)solid-to-liquid ratio,and 2h reflux extraction time.Besides,the GC-MS analysis indicated that the black tea extract mainly contained active ingredients of caffeine,α-linolenic acid and palmitic acid,and flavor ingredients of 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-ketone and phenylacetaldehyde.Compositional differences in black tea extract were also observed between compound enzymolysis-reflux and direct reflux extractions.
作者
李旭娇
王凡
夏永军
高昊峰
朱虎健
吴艳
LI Xu-jiao;WANG Fan;XIA Yong-jun;GAO Hao-feng;ZHU Hu-jian;WU Yan(Shanghai Engineering Research Center of Food Safety,School of Agriculture and Biology,Shanghai Jiaotong University,Shanghai 200240,China;School of Medical Instrument and Food Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China;Viginia Dare Flavors&Fragrances(Shanghai)Co.,Ltd.,Shanghai 201108,China)
出处
《上海交通大学学报（农业科学版）》
2019年第5期30-37,共8页
Journal of Shanghai Jiaotong University(Agricultural Science)
基金
上海市闵行区产学研合作计划项目(2015MH179)
上海市科委项目(19DZ2284200)
