五指山水满茶中茶多糖的2种提取工艺比较

采用热水浸提法和超声波辅助提取法研究海南五指山水满茶中茶多糖的提取工艺,运用单因素试验和正交试验探讨料液比、提取时间、提取温度与提取次数对水满茶中茶多糖提取率的影响,确定热水与超声波提取水满茶中茶多糖的最佳提取条件,并比较最佳提取条件下两种提取方法的多糖得率。结果表明,热水浸提法的最佳工艺条件为:料液比(g∶m L)为1∶20,浸提时间60 min,浸提温度80℃,浸提次数3次;超声波辅助提取法的最佳工艺条件为:超声温度55℃,料液比(g∶m L)为1∶15,超声时间30 min,超声次数3次;热水浸提法多糖提取率478.09 mg/g,优于超声辅助提取法245.72 mg/g。

Two Kinds of Extraction Process on Tea Polysaccharide from Wuzhishan Shuiman Tea

Taking Shuiman tea from Wuzhishan, Hannan as materials, using hot water extraction and ultrasonic assisted methods, tea polysaccharide extraction process was studied. Some effect factors such as material liquid ratio, extraction time, extraction temperature and extraction times were discussed by single factor test and orthogonal test. The results showed that the optimum process conditions of hot water extraction was as follows: material liquid ratio 1∶20, extraction time 60 min, extraction temperature 80℃, and extract 3 times. The optimum process conditions of ultrasonic assisted extraction was as follows: material liquid ratio 1∶15, ultrasonic temperature 55℃, ultrasonic time 30 min, 3 times. Under the former method, the polysaccharide extraction yield reached 478.09 mg/g, which was better than that of latter, 245.72 mg/g.