超声波技术提取乌龙茶多糖工艺及其降血糖活性研究

摘要 采用超声波技术开展乌龙茶多糖提取工艺研究，以茶多糖对α-淀粉酶活性抑制率为指标，选用单因素试验探索料液比、超声时间、超声功率及超声温度对茶多糖降血糖活性影响，并在此基础上开展正交试验通过极差和方差分析对工艺条件进行优化。结果表明，各因素对乌龙茶多糖活性影响的大小顺序为：超声温度>超声时间>超声功率>料水比，四个因素对茶多糖活性都有极显著性影响。以茶多糖对α-淀粉酶活性抑制率为指标，最佳提取工艺为：料水比为1:40，超声时间为40min，超声功率160W，超声温度为30℃，验证试验中乌龙茶多糖对α-淀粉酶活性的抑制率为26.18%。

Ultrasonic extraction polysaccharide from Oloong tea and its hpyerglycemic activity

The μ Ltrasonic extraction method was used to study the extraction technique of the polysaccharide from oolong tea and its hpyerglycemic activity. A single-factor experiment with L9（34） orthogonal test was carried out to analyze the effect of solid-liquid ratio,μ Ltrasonic time,μ Ltrasonic power and μ Ltrasonic temperature on the hpyerglycemic activity of tea polysaccharides. The results showed that the four factors had significant effects on the hpyerglycemic activity of tea polyccharides. The optimal extraction conditions were as followed：solid-liquid ratio 1：40,μ Ltrasonic power 180 W,μ Ltrasonic time 40 min and μ Ltrasonic temperature 30℃. Under these conditions,the hpyerglycemic activity of tea polyccharides was up to 26.18%.