外源纤维素酶对苦丁茶浸提效果影响的研究

[目的]了解外源纤维素酶对苦丁茶浸提效果的影响。[方法]在温度55℃、pH值4.8保持不变的条件下,以纤维素酶浓度、茶水比和浸提时间为因素、苦丁茶内含物浸出的含量为指标,进行单因素试验,研究合适的苦丁茶浸提方法。[结果]随着纤维素酶浓度的增加,苦丁茶中氨基酸、水溶性糖、水浸出物的含量上升,纤维素含量下降,0.30%为最佳纤维素酶浓度。随着茶水比的增加,苦丁茶中氨基酸、水溶性糖和水浸出物的含量增加,黄酮含量减少,茶水比1∶40时浸提效果较佳。苦丁茶中氨基酸、水溶性糖、黄酮的含量受浸提时间的影响不大。[结论]当纤维素酶浓度为0.30%,茶水比为1∶40,浸提时间为40 min时,苦丁茶的浸提效果较佳。

Study on Influence of Exogenous Cellulase on Extracting Effect of Kuding Tea

[Objective] The aim was to understand the influence of exogenous cellulase on extracting effect of Kuding tea.[Method] Under the invariant condition of temperature of 55 ℃ and pH value of 4.8,with the cellulase concn.,the ratio of tea to water and the extracting time as factors and the content of the extracted Kuding tea inclusion as index,the single factor experiment was taken to study the appropriate extracting method of Kuding tea.[Result] The content of the amino acid,the soluble sugar and the water extracts in the Kuding tea were increased and the cellulose content was decreased with the increasing of the cellulase concn.,and 0.30% was the optimum cellulase concn.The content of the amino acid,the soluble sugar and the water extracts in the Kuding tea were increased and the flavone content was decreased with the increasing of the ratio of tea to water and the extracting effect was best when the ratio of tea to water was 1∶40.The influence of the extracting time on the amino acid content,soluble sugar content and the water extract content in the Kuding tea was little.[Conclusion] The extracting effect of Kuding tea was best when the cellulase was 0.30%,the ratio of tea to water was 1∶40 and the extracting time was 40 min.