| 普洱茶茶多糖提取工艺研究 |
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| 引用本文： | 周增志,周斌星,王燕.普洱茶茶多糖提取工艺研究[J].安徽农业科学,2009,37(11):5117-5119. |
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| 作者姓名： | 周增志 周斌星 王燕 |
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| 作者单位： | 云南农业大学普洱茶学院,云南昆明,650201 |
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| 摘 要： | 以普洱茶为材料,采用水提醇沉法,研究了浸提温度、浸提时间、固液比、醇沉次数、醇沉时间5个因素对普洱茶茶多糖提取率的影响,并通过正交试验确定茶多糖的最佳提取工艺。结果表明,最佳提取工艺为：浸提温度60℃,浸提时间60 m in,固液比1∶20,醇沉时间60 m in,醇沉1次。
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| 关 键 词： | 普洱茶 茶多糖 提取工艺 |
Study on Extraction Technology of Tea Polysaccharide of Pu-er Tea |
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| Institution: | LI Jiao-yan et al(College of Food Science and Engineering,Jiangxi Agricultureal University,Nanchang,Jiangxi 330045) |
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| Abstract: | Pu-er tea was obtained as raw material in the extraction technique of TPS,with the ethanol precipitation method,five factors such as extraction temperature,extraction time,ratio of materials and liquid,number of ethanol precipitation and the ethanol precipitation time were selected to study the content of TPS,and the optimum extraction process of TPS was obtained with orthogonal experiment.The results showed that the optimum extraction process was that the extraction temperature was 60 ℃,the extraction time was 60 minutes,the ratio of material and liquid was1∶20,the ethanol precipitation time was 60 minutes and the number of ethanol precipitation was once. |
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| Keywords: | Pu-er tea Tea polysaccharide Extraction process |
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