信阳毛尖茶多糖微波提取工艺的优化.pdfVIP

安徽农业科学袁允燥怎则灶葬造 燥枣 粤灶澡怎蚤 粤早则蚤援 杂糟蚤援 圆园园7袁35渊17冤院5188-5189 责任编辑 王丽莉 责任校对 王淼 阳毛尖茶多糖微波提取工艺的优化 孙慕芳 袁丁 王在群 胡大军 李跃伟 阳农业高等专科学校 河南 阳 袁 袁 袁 袁 渊 袁 464000冤 摘要 利用微波技术提取 阳毛尖中的茶多糖 采用单因素试验的方法研究了浸提时间 浸提温度 料水比和提取功率 个因素对 袁 尧 尧 4 茶多糖提取率的影响 结果表明 浸提时间 浸提温度 料水比和提取功率 个因素对茶多糖提取率均达到显著影响 利用二次响应 袁 尧 尧 4 袁 面回归分析 得出微波提取茶多糖的最优工艺参数 提取时间为 提取温度为 料水比为 提取功率为 袁 院 70 min, 55 益袁 1颐10袁 650 W 关键词 阳毛尖 茶多糖 微波提取 工艺优化 曰 曰 曰 中图分类号 S571.1 文献标识码 A 文章编号 0517-6611渊 2007冤17-05188-02 Optimization of Extraction Technology for Tea Polysaccharides of Xinyangmaoji an with Microwave Technique SUN Mu fang et al (Xinyang Agricultural College, Xinyang, Henan 464000) Abstract In lab test with microwave 蛳assisted extraction, the effects of 4 extracting factors as time, temperature, ratio of tea and water, microwave oven power on extracting rate of tea polysaccharides were studied and the parameters for tea polysaccharides were obtained by using SAS software. The result showed that 4 extracting factors including time, temperature, ratio of tea and water and microwave oven power had significant effects on the extracting rate of tea polysaccharides. And the optimum parameters were extracting for 70 min at 55 益 with 1颐10 ratio of tea and water with 650W of microwave. Key words Xinyangmaoj ian; Tea polysaccharides; Microwave-assisted extraction; Technology optimization 阳毛尖茶是河南省著名的土特产之一 其品质优异 单因素试验 以水为溶剂 设定料水比 提取温度 提 袁 1.2.3 袁 尧 尧