茶多糖提取工艺究设计优化研.doc

毕业论文 题目： 茶多糖提取工艺的优化 专 业： 药学 方 向： 药物化学 目录 茶多糖提取工艺优化 摘要 本文以粗茶为主要原材料进行茶多糖提取工艺的研究。采取水提醇沉法，对茶叶中的茶多糖进行提取分离，然后运用苯酚硫酸法测定茶多糖的含量。本文重点以H值对茶多糖提取率的影响进行了探讨，在单因素实验结果的基础上，考察了pH值、浸提温度、浸提时间以及乙醇浓度四因素对茶多糖提取率的影响，采取L9(3)4 的正交实验设计，通过极差分析，得到茶多糖提取的最佳条件组合。对茶多糖提取率影响最显著的因素为浸提温度，其次为乙醇浓度、浸提时间、H值，茶多糖的最佳提取工艺条件为H值为4、浸提温度为85°C、浸提时间为1.5h、乙醇浓度为75%，茶多糖平均含量为2.67% 。采用上述浸提工艺，既可以节省提取工艺的成本，也可以提高提取工艺的效率，并能最终为粗茶的综合利用提供社会经济效益的新途径。 关键词 茶多糖；提取；正交试验；最佳工艺条件；平均含量 Optimization Technological Extraction of Tea Polysaccharide Abstract Purpose: This text is studying the preparation procedure for extracting polysaccharide based on the rough tea. Method: To adopt water extraction alcohol precipitation method, isolate and purify the polysaccharide from the tea, and then use phenol-sulfuric acid method to determine the content of Tea polysaccharide. In this paper, pH value work on Tea polysaccharide extraction yield is studied on the key point. Based on the results of the single factor experiment, make an on-the-spot investigation of the pH value、lixiviating temperature、lixiviating time and the ethanol concentration four factors working on Tea polysaccharide extraction yieldtake L9(3)4 orthogonal design, through analysis of range, optimum technological condition combination for extracting Tea polysaccharide is obtained. Result: The most significant factors for extracting Tea polysaccharide is lixiviating temperature, followed by the ethanol concentration、lixiviating time、H value, optimum technological condition combination for extracting Tea polysaccharide is pH value for 4 、lixiviating temperature for 85 ° C lixiviating time of 1.5 h 、ethanol concentration of 75% , the average content of tea polysaccharide in the tea is 2.67%. Conclusion: With the above extracting technique , we can save the cost of the extraction process, can also improve the efficiency of extracting technique, ultimately we can provide new ways of comprehensive utilization of social and economic benefit for the crude tea