文献类型：期刊文献

中文题名：超声波提取金花茶多糖的工艺研究

英文题名：Study on tea polysaccharide from the leave of Camellia chrysantha(Hu) Tuyama by the ultrasonic extraction process

作者：韦璐[1];秦小明[1];黄日秋[1];黄映仪[1];刘志新[2]

机构：[1]广东海洋大学食品科技学院,湛江524088;[2]广西富新科技股份有限公司,防城港538021

年份：2007

卷号：32

期号：11

起止页码：100

中文期刊名：食品科技

外文期刊名：Food Science and Technology

收录：北大核心2004、北大核心

基金：广西科学研究与技术开发计划项目(桂科攻0424004-3D)

语种：中文

中文关键词：金花茶;多糖;超声波提取

外文关键词：Camellia chrysantha（Hu） Tuyama;polysaccharide;ultrasonic extraction

中文摘要：通过单因素和正交实验对超声波提取金花茶多糖的工艺进行了研究,探讨了料液比、提取温度、提取时间及超声波频率这4个影响因素,确定了金花茶多糖的最佳提取工艺条件为料液比1∶50、温度80℃、时间1.0h、超声波频率为53.2kHz,在该条件下多糖的得率为3.1%。同时将超声波法与传统浸提法进行比较,结果表明采用超声波提取法提高了茶多糖的得率1.0%。

外文摘要：In this article, the ultrasonic extraction process of tea polysaccharide from the leave of Camellia chrysantha（Hu） Tuyama was discussed by using a single factor and an orthogonal test. The effects of the ratio of water to raw material, extraction temperature, extraction time and ultrasonic frequency were researched and the optimum parameters were deduced. The ratio of water to raw material was 1：50, and extraction time was 1 hour at 80℃ with 53.2 kHz. At this condition, the yield of polysaccharide was 3.1%. The contrast between ultrasonic extraction and the traditional extraction method had been done, and the result suggested that the former could increase 1.0% of the yield of tea polysaccharide.