夏秋茶多糖的超聲波輔助提取工藝優(yōu)化

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摘要 為了提升茶多糖的得率，采用響應(yīng)面法優(yōu)化了超聲波輔助提取工藝。結(jié)果表明，夏秋茶多糖超聲波輔助提取工藝最優(yōu)參數(shù)為超聲波功率150 W，超聲時間70.93 min，液料比30∶1，超聲浸提溫度65.27 ℃。經(jīng)驗證，在該條件下茶多糖得率為1.583%。

關(guān)鍵詞 茶多糖；超聲波；提取

中圖分類號 TS272.5 文獻標識碼 A 文章編號 0517-6611（2023）04-0174-04

doi：10.3969/j.issn.0517-6611.2023.04.042

Optimization of Ultrasound Assisted Extraction of Summer and Autumn Tea Polysaccharide

CAO Miao1，HUA Zhi-xiu2，CAO Zheng1 et al

（1.College of Tea and Food Technology， Jiangsu Polytechnic College of Agriculture and Forestry， Jurong，Jiangsu 212400;2.Jiangsu Jurong Secondary Speciallized School，Jurong，Jiangsu 212400）

Abstract In order to improve tea polysaccharide rate，the extraction process of ultrasonic wave was optimized by response surface method （RSM）. The results showed that the optimum technological parameters were：the power of ultrasound 150 W， the time of ultrasound 70.93 min， the liquid-to-material ratio 30∶1， and the temperature of ultrasound 65.27 ℃.Verifying test indicated the yield of tea polysaccharides was 1.583%.

Key words Tea polysaccharide;Ultrasound;Extraction

我國是主要茶葉生產(chǎn)國，茶園總面積和產(chǎn)量均居世界第一。（剩余5585字）