响应面法优化茉莉花茶酶解提取茶多酚工艺研究
摘要: 为研究纤维素酶解法提取茉莉花茶茶多酚的最优工艺,通过探讨纤维素酶添加量、酶解温度、酶解时间、液料比及反应pH值对茶多酚提取率的影响,并选择纤维素酶添加量、液料比及pH作为关键加工参数进行响应面优化试验,研究酶解提取茉莉花茶中茶多酚的最优工艺。结果表明,在酶解时间90 min、酶解温度50℃的基础上,最优茶多酚提取工艺为:酶添加量33.8 mg、液料比100∶1、pH 4.8。在此工艺条件下茶多酚提取率为15.89%,接近模型预测值。
关键词: 茉莉花茶 / 茶多酚 / 酶解 / 响应面法Abstract: In order to study the optimum extraction process of tea polyphenols from jasmine scented tea by using the cellulose enzymatic hydrolysis, the effects of cellulase addition, enzymatic hydrolysis temperature, enzymatic hydrolysis time, the ratio of liquor to material and pH value on the extraction rate of tea polyphenols were investigated. Then, the response surface optimization experiments were carried out to study the optimal process of enzymatic extraction of tea polyphenols from jasmine scented tea by selecting the cellulase addition, the ratio of liquor to material and pH value as the key processing parameters. The results showed that on the basis of the enzymatic hydrolysis time of 90 min and the enzymatic hydrolysis temperature of 50℃, the optimal extraction process of tea polyphenols was as follows: the amount of enzyme added was 33.8 mg, the ratio of liquor to material was 100∶1, and the pH value was 4.8. Under these conditions, the extraction rate of tea polyphenols was 15.89%, which was close to the model predictions.
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