摘要
以水作为提取溶剂,粗绿茶作为原料,通过响应面优化超声-微波协同辅助提取茶多糖的最佳工艺条件,比较传统水浴浸提法和超声-微波协同辅助提取法对茶多糖得率、纯度和结构的影响。结果表明:超声-微波协同辅助提取茶多糖的最佳工艺条件为提取时间23min、料液比1:30(g/mL)、微波功率90W。与传统的水浴浸提法相比,超声-微波协同辅助提取法在较短的超声提取时间下,茶多糖的得率从2.95%提高到4.19%,纯度从70.15%提高到86.08%,两种提取方法所得的茶多糖基团基本相同。
Response surface methodology was used to optimize the ultrasonic/microwave-assisted extraction of water-soluble polysaceharides from crude green tea. The traditional water extraction and ultrasonic/microwave-assisted extraction methods were compared for their effect on extraction efficiency, purity and structure of polysaccharides. The optimal ultrasonic-assisted extraction conditions were extraction time of 23 min, material-to-liquid ratio of 1：30 （g/mL） and microwave power of 90 W. The ultrasonic/microwave-assisted extraction method required shorter time and increased polysaccharide yield from 2.95% to 4.19% and polysaccharide purity from 70.15% to 86.08% compared with the traditional water extraction method. Polysaccharides extracted by the methods had basically the same groups.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第4期100-103,共4页
Food Science
基金
常熟市2010年农业科技计划项目(CN201014)
关键词
超声-微波协同辅助提取
传统水浴浸提法
茶多糖
ultrasonic/microwave-assisted extraction
traditional water bath extraction
polysaccharides from green tea
