摘要
以提取油脂之后的茶叶籽粕为原料,研究从茶叶籽粕中提取茶多糖的工艺,对提取工艺中液料比、乙醇浓度、浸提时间和浸提温度分别进行了单因素实验,以考察各因素对多糖得率的影响。利用4因素3水平的响应面法(RSM)建立二次回归模型,对4因素进行优化组合,同时对各因素和因素交互作用进行方差分析,从而确定茶叶籽粕提取茶多糖的最佳工艺条件为液料比12∶1、乙醇浓度64%、浸提温度50℃,浸提时间1.25h。实际得率为6.43%。优化后工艺茶多糖浸出得率高、安全可靠,可为茶多糖在食品方面的开发与应用提供理论基础。
Using the degreased teaseed meal as raw material after oil extraction,the extracting process of tea polysaccharide from the teaseed meal was studied,the experiments were carried out to test the yield of tea polysaccharide affected by different factors which including the ratio of liquid to material,concentration of ethanol,extraction time and temperature. Then,the quadratic regression model was established by 4-variable 3-level RSM to optimize the four factors. At the same time,ANOVA about the different factors and interaction between them was also tested so as to optimize extraction technology,The optimal conditions to extract tea polysaccharide from the teaseed meal were as follows：the ratio of liquid to material 12：1 ,the concentration of ethanol 64%, the extraction temperature 50℃ and the extraction time 1.25h, under these conditions, the extraction yield of tea polysaccharide was 6.43%. The tea polysaccharide yield of the optimization technology was high, and the technology was safe,reliable,the technology provided the theoretical basis for the development and application of tea polysaccharide in food industry.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第6期230-234,共5页
Science and Technology of Food Industry
基金
国家公益性科技支撑计划项目(201313012-03)
关键词
茶多糖
茶叶籽粕
提取工艺
优化
响应面分析
tea polysaccharide
teaseed meal
extraction process
optimization
response surface methodology
