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| 绿茶茶多糖提取工艺优化研究 | |
| 引用本文： | 卢金珍,孙金龙,任俊,熊汉国. 绿茶茶多糖提取工艺优化研究[J]. 现代农业科技, 2012, 0(7): 335-336,339 |
| 作者姓名： | 卢金珍 孙金龙 任俊 熊汉国 |
| 作者单位： | 1. 武汉生物工程学院生物工程系,湖北武汉,430415 2. 马应龙药业股份有限公司 3. 华中农业大学食品科学技术学院 |
| 摘 要： | 绿茶茶多糖(TPS)水法优化提取工艺的研究结果表明,对茶多糖得率影响最大的因素是温度,其次是时间、提取次数及料液比,其最佳提取工艺条件为:料液比1∶10,温度85℃,时间90 min,次数为2次。 |
| 关 键 词： | 绿茶 茶多糖 提取工艺 优化 |
Optimization of Extracting Process of Tea Polysaccharide in Green Tea |
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| LU Jin-zhen,SUN Jin-long,REN Jun,XIONG Han-guo. Optimization of Extracting Process of Tea Polysaccharide in Green Tea[J]. Modern Agricultural Sciences and Technology, 2012, 0(7): 335-336,339 | |
| Authors: | LU Jin-zhen SUN Jin-long REN Jun XIONG Han-guo |
| Affiliation: | 1 Department of Bioengineering,Wuhan Bioengineering Institute,Wuhan Hubei 430415;2 Mayinglong Pharm;3 College of Food Science & Technology,Huazhong Agricultural University) |
| Abstract: | The optimal extracting conditions of tea polysaccharide in green tea were studied in this paper.The results showed that the first affecting factor of the extracted rate was temperature,the second was time,the third was extraction times,and the last was ratio of tea to water.The optimal parameters were as follows:tea-water ratio was 1∶10,extraction temperature was 85 ℃ extraction time was 90 minutes,extraction times were 2 times. |
| Keywords: | green tea tea polysaccharide extraction process optimization |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |