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茶多酚、茶多糖和茶氨酸的联合提取工艺研究 总被引:1,自引:0,他引:1
以日照绿茶为实验原料,利用水溶剂提取法,通过正交实验及单因素平行实验的方案,分析了料液质量比、浸提时间和浸提温度对茶多酚、茶多糖和茶氨酸联合萃取效果的影响;通过对萃取剂选择以及离子交换树脂的吸附性能研究,确定了茶多酚、茶多糖和茶氨酸联合分离提取的工艺。实验结果表明:该工艺可有效地从茶叶中提取茶多酚、茶多糖和茶氨酸,茶多酚的提取率为13.85%;茶多糖的提取率为1.76%;茶氨酸的提取率为0.19%。 相似文献
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茶叶活性成分综合提取过程研究 总被引:13,自引:0,他引:13
以低档绿茶为原料,研究了茶多酚、咖啡碱和茶多糖的提取、分离、纯化等工艺条件,探索出一条综合提取新工艺。研究表明,以纤维素酶和果胶酶为主体的复合酶解提取,可提高茶叶中各有效成分的提取率,并可降低其活性损失;通过超滤膜过滤酶提液不但精制了料液而且利用膜浓缩液可方便地制备茶多糖;采用H-600树脂吸附阶段洗脱层析法分离茶多酚咖啡碱,解决了传统工艺中使用有毒溶剂脱除咖啡碱的难题。文章计算了吸附柱的传质区高度和总传质系数,为放大设计奠定了基础。 相似文献
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研究刺儿茶的营养成分。仿照茶叶加工工艺制备刺儿茶,按相关国标与方法测定其茶多酚、咖啡因、多糖、粗蛋白质、粗脂肪、粗纤维、维生素、氨基酸及矿质元素等含量。结果显示:刺儿中茶多酚、咖啡因、多糖、粗蛋白质、粗脂肪及粗纤维含量分别为11.3%、7.8%、6.1%、5.6%、2.1%、14.4%,茶多酚、咖啡因、多糖含量均高于绿茶中含量。其含有8种必需氨基酸中以色氨酸含量最高(1.22 g/100 g),必需氨基酸占总氨基酸的47.80%。刺儿茶中所含维生素以V_C含量最高(19.13 mg/100 g),含量略高于绿茶中Vc含量(18.60 mg/100 g),其V_(B1)(1.32mg/100g)含量显著高于绿茶中V_(B1)(0.02 mg/100 g)含量。但刺儿茶V_E、V_(B2)、V_(B3)、V_(B6)含量低于绿茶中V_E、V_(B2)、V_(B3)、V_(B6)的含量。矿质元素中Se含量丰富(6.2μg/100 g)为绿茶Se含量(3.1μg/100 g)的2倍。刺儿茶有较高的营养价值。 相似文献
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为提高大孔吸附树脂对油茶多酚的吸附性能,采用不同极性的大孔树脂复配的方法,对油茶籽饼粕中提取的多酚物质进行吸附纯化。研究表明,90%(wt)D101-1/10%(wt)DM301复配对油茶多酚的吸附效率最高、达83.75%,且高于单一树脂对油茶多酚的吸附。在温度为298~315 K,三种模型的非线性拟合结果表明复配树脂对油茶多酚吸附平衡数据符合Langmuir等温吸附模型;对吸附焓、自由能、吸附熵的计算进一步验证了复配树脂对油茶多酚的吸附是放热自发的物理吸附。在此基础上进一步研究了298 K下复配树脂对油茶多酚的吸附动力学,结果表明Pseudo-second-order动力学模型能够很好地描述该吸附过程。 相似文献
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茶叶中一般含有20%-30%的多羟基酚类化合物,茶多酚可用作食品抗氧化剂。常用离子沉淀提取法、树脂吸附分离法、有机溶剂萃取法提取。采用酒石酸铁比色法测定茶多酚含量。 相似文献
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Cold brew tea was prepared using explosion puffing drying at variable temperature and pressure. The influences of moisture content of predried tea leaves, freezing pretreatment times at ?18°C, and puffing temperature on water extracts content of cold brew tea were studied according to the orthogonal experiments of processing of cold brew tea based on single factors. The biochemistry ingredients of cold brew tea and hot air–dried green tea were determined and compared. The optimum processing conditions of cold brew tea were obtained as follows: predried tea leaf moisture content 50%, freezing pretreatment three times, puffing temperature 105°C. Under these optimized processing conditions, cold brew tea was obtained. When cold brew tea was soaked in cold water for 30 min at 20°C, the water extracts content, caffeine, tea polyphenols, and free amino acids of cold brew tea reached 18.21, 0.88, 11.86, and 1.02%, respectively. High-performance liquid chromatography (HPLC) analysis showed that the amount of tea catechins in cold brew tea and hot air–dried green tea were 11.74 and 11.47%, respectively. The caffeine in cold brew tea was 3.06%, equal to that in hot air–dried green tea. Experimental results showed that biochemistry ingredients of cold brew tea prepared by explosion puffing drying at variable temperature and pressure difference were easy to extract by low-temperature water. This research provides theory and technical support for industrialized production of cold brew tea. 相似文献
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茶多糖的纯化工艺研究 总被引:1,自引:0,他引:1
实验研究了茶多糖的提取纯化工艺,主要考察醇沉、除蛋白、脱色工艺条件,得适宜的纯化工艺:提取液浓缩至1/4倍体积后,加入4倍体积95%乙醇沉淀6h,离心得茶多糖粗品。多糖粗品溶于水,并用Sevag法去除蛋白质,多糖溶液与Sevag试剂比为4:1,析出的蛋白质离心除去。清液最后经非极性大孔吸附树脂ADS-8脱色,冷冻干燥得到茶多糖制品,多糖含量65%,产率2.05%。 相似文献
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Green tea is a rich source of catechins, which when purified have a high economic value as they can be used as a supplement in several products, to increase their health benefits. Catechins are regarded as desired components with several applications in a variety of areas such as foods, cosmetics and pharmaceuticals. A multicomponent sorption model has been developed for the separation of catechins from liquid tea streams, with macroporous resins in a packed bed column. Two commercially available food grade resins were considered: Amberlite XADHP and Diaion HP20. For the desorption step, two food grade solvents are used: water and ethanol. The adsorption and desorption behaviour is subsequently mathematically described with one-dimensional axial dispersed plug flow model that can accurately simulate the dynamics of the solvent swing sorption columns. The model parameters were regressed from experimental data. Five components are modelled in the competitive sorption: the main four catechins present in green tea and caffeine. The model was used for the process design and optimization for the recovery of catechins from green tea. 相似文献
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将有机溶剂提取法这一技术应用于提取绿茶的有效成分---茶多酚.采用正交实验法优化茶多酚的最佳提取条件,选择浸提温度、浸提次数、浸取时间和有机溶剂的浓度作为考察因素,以茶多酚的提取率为评价指标,通过单因素试验的考察,每个因素选取4个水平.得出最佳的提取工艺为:温度65℃,洗提次数3次,有机溶剂提取时间35 min,有机溶剂浓度55%.在这种条件下从绿茶中提取的茶多酚的收率为最高.并采用红外波谱法对提取出的产品进行定性分析,检测得出绿茶提取物的主要成分为茶多酚. 相似文献