微波技术辅助浸提乌龙茶多糖工艺的研究

采用微波技术开展乌龙茶多糖提取工艺研究．选用单因素试验分别考察料水比、微波功率、微波时问、浸提温度等因素对茶多糖得率的影响，在此基础上，开展正交试验进一步对提取工艺进行优化。结果表明，四因素对茶多糖得率影响排序为微波功率〉微波时间〉浸提温度〉料水比：最佳提取工艺条件为微波功率420W、微波时间40min、浸提温度65℃、料水比1：50，验证试验乌龙茶多糖得率为3．14％。

Microwave Extraction of Polysaccharides from Oolong Tea

The microwave extraction method was used to study the extraction technique of the polysaccharides fi＇om Oolong tea. A single-factor experiment was carried out to analyze the influence of solid-liquid ratio, microwave power, microwave time and infusion temperature on the extraction rate of tea polysaccharides. The results showed that the four factors had significant effects on the extraction rate of tea polysaccharides. The order of effects is as follows： microwave power 〉microwave time 〉infusion temperature 〉solid-liquid ratio. The optimal extraction conditions were as follows： solid-liquid ratio 1 ： 50, infusion temperature 65℃, microwave power 420 W and microwave time 40 rain. Under these conditions, the extraction rate of tea polysaccharides was up to 3.14%.