| 微波对茶叶主要活性成分咖啡碱、茶多糖结构的影响研究 |
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| 引用本文： | 汪兴平,周志,莫开菊,张家年.微波对茶叶主要活性成分咖啡碱、茶多糖结构的影响研究[J].食品科学,2003,24(3):44-46. |
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| 作者姓名： | 汪兴平 周志 莫开菊 张家年 |
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| 作者单位： | 1. 湖北民族学院园艺系,恩施,445000
2. 华中农业大学食品科技系,武汉,430070 |
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| 基金项目： | 湖北省教育厅资助项目(95(青)014) |
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| 摘 要： | 本文以中，低档绿茶为原料，称取一定量的茶叶末，用一定量的水，在解冻档微波处理3min，结合水浴浸提3次，经分离，纯化所得茶多糖，咖啡碱制品，采用紫外和红外光谱分析，研究了微波对绿茶主要活性成分－咖啡碱和茶多糖结构的影响。结果表明：微波对咖啡碱和茶多糖制品的化学结构无影响。
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| 关 键 词： | 茶叶 咖啡碱 茶多糖 结构 微波处理 |
| 文章编号： | 1002-6630(2003)03-0044-03 |
Studies on the Microwave Treatment Effect on the Structures of Caffeine and Tea－ polysaccharide in Tea |
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| Wang Xingping et al.Studies on the Microwave Treatment Effect on the Structures of Caffeine and Tea－ polysaccharide in Tea[J].Food Science,2003,24(3):44-46. |
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| Authors: | Wang Xingping |
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| Affiliation: | Wang Xingping et al |
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| Abstract: | By using mid -grade and lowgrade green tea as rawmaterial,the chemical structures of caffeine and tea -polysaccharide extracts by mic rowave treatment were studied in the paper.By using purified water as the solvent,tea was extractedunder mic rowave treatment,thenthe greentea was leached3times withpurifiedwater.The caffeine and the -polysaccharid e were separated fromthe extracted s olution and purified.The results of the analysis of UV -Vis and IRshowed that the microwave had no effecf on the chemical structures of caffeine and tea -polysaccharide. |
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| Keywords: | microwave tea caffeine tea -poly sacharide structure |
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