文献类型：期刊文献

中文题名：酶法自茶叶中提取茶多酚工艺和口味研究

英文题名：A Study of Enzymatic Extraction of Tea Polyphenols and Taste from Tea and Tea Residue

作者：李映[1];陈佳芸[1];吴亚楠[1];闻雪畅[1];葛喜珍[1]

第一作者：李映

机构：[1]北京联合大学生物化学工程学院,北京100023

第一机构：北京联合大学生物化学工程学院

年份：2020

卷号：34

期号：3

起止页码：77-82

中文期刊名：北京联合大学学报

外文期刊名：Journal of Beijing Union University

基金：北京联合大学人才强校优选计划(BPHR2018BZ01);河北省技术创新引导计划项目——农业科技成果转化资金专项(19827103D)。

语种：中文

中文关键词：茶叶;茶叶渣;茶多酚;口味

外文关键词：Tea;Tea residue;Tea polyphenols;Taste

摘要：目的:探讨酶法对茶叶和茶叶渣中茶多酚提取效果及口味的影响。方法:设计单因素及正交试验,使用纤维素酶和果胶酶酶解茶叶和茶叶渣,紫外分光光度法和HPLC法检测茶多酚含量,HPLC法检测氨基酸含量,评价提取液口味。结果:酶法提取最佳条件为复合酶用量2.4%,料液比1∶10 g/mL,酶解pH 5.6,提取温度60℃,提取时间75 min。酶法自茶叶和茶叶渣提取茶多酚产率分别为23.36%、10.38%,与不加酶相比分别提高55.94%、15.46%;酶法自茶叶和茶叶渣提取氨基酸产率分别为4.98%、3.12%,与不加酶相比分别提高20.42%、25.32%;茶叶加酶处理得到氨基酸含量高、收敛强度和苦味弱,总体接受度与氨基酸含量一致。结论:酶法可高效提取茶叶有效成分,茶叶渣可作为原料提取茶多酚,用于食品工业。
This paper aims to explore the effect of enzymatic extraction of tea polyphenols and taste from tea and tea residue. Methods: Single factor and orthogonal experiment were designed, and cellulose and pectinase were used to digest tea and tea residue. Ultraviolet spectrophotometry and HPLC were employed to detect the content of tea polyphenols and amino acids. The taste of the extracting solution was evaluated. Results: The optimal conditions for enzymatic extraction: compound enzyme 2.4%, solid-liquid ratio 1∶10 g/mL, pH 5.6, temperature 60 ℃, and extraction time 75 min. The extraction ratio of tea-polyphenols from tea and tea residue were 23.36% and 10.38%, respectively, which increased 55.94% and 15.46% compared with control;the extraction ratio of amino acids from tea and tea residue were 4.98% and 3.12%, respectively, an increase of 20.42% and 25.32% compared with control. Treating with enzyme showed the highest content of amino acid, the weakest astringency and bitterness, and the overall acceptance was consistent with the amino acid content. Conclusion: The enzymatic method was efficient in extracting the components of tea, and tea residue was suitable as the raw materials to extract tea polyphenols for food industry.