复合酶法提取红茶粗多糖的工艺优化研究

Research onoptimal extraction of coarse polysaccharides from black tea by compound enzymes method

中文关键词:  红茶  粗多糖  复合酶法  工艺优化

英文关键词:black tea  polysaccharides  composite enzymes method  optimization of process

中文摘要:

      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, pH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)>pH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 ℃, pH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。

英文摘要:

      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.