摘要
茶多糖是一种水溶性复合多糖,在保健食品和药品发展方面具有广阔的应用前景。该试验利用超声波辅助法提取茶多糖,先考察了不同料液比、超声波功率、超声波时间和超声温度对茶多糖提取率的影响,然后利用正交试验,优化茶多糖的提取工艺,并对结果进行分析。结果显示,凤凰茶多糖最佳提取条件为料液比1∶40、超声波功率350W、超声时间20min、超声温度70℃。
Tea polysaccharides, as a kind of complex water-soluble polysaccharides, have broad application prospects on development of functional foods and medicines. Tea polysaccharides were extracted by ultrasonic extraction in this study. The effects of solid-solvent ratio, ultrasonic power, ultrasonic time and ultrasonic temperature on tea polysaccharides yield were investigated. According to orthogonal design, the optimal conditions for the extraction of Phoenix tea polysaccharide were as follows： solid-solvent ratio 1：40, ultrasonic power 350W, ultrasonic time 20min and ultrasonic temperature 70℃.
出处
《中国酿造》
CAS
北大核心
2011年第10期104-107,共4页
China Brewing
基金
2010年韩山师范学院理科团队项目(编号LT201005)
关键词
凤凰茶
多糖
超声波
提取
Phoenix tea
polysaccharide
ultrasonic
extraction
