酶与超声波协同提取乌龙茶碎茶中水浸出物的研究

本文以乌龙茶碎茶为原料,采用酶与超声波协同进行提取,以提高水浸出物的得率。在固定超声功率为500 W、超声波提取20min和茶水料液比为1∶20时,通过单因素实验探索单一的纤维素酶和果胶酶添加量、纤维素酶和果胶酶复合酶的添加量、单一或复合酶酶解时间对茶叶水浸出物提取得率的影响。研究表明:在纤维素酶与果胶酶复配比为1∶1、复合酶添加量为1.2%、酶解时间为60 min时,利用超声波辅助提取乌龙茶碎茶中的水浸出物提取率达到28.5%。

Study on the Process of Water Extracts from Broken Oolong Tea with Enzyme Treatment in Cooperation with Ultrasonic Wave

The tea of oolong was used as raw material to extract the aqueous extract by cooperative treatment with enzyme and ultrasonic wave.The effect of adding amounts and enzymolysis time of single pectinase,celluloses and co-enzyme of pectinase and celluloses on the yield of water extracts were studied by single factor experiment based on the ultrasonic power of 500 W,the ultrasonic extraction time was 20 min and the ratio of material to liquid of 1∶20 were given.The preliminary results suggested that the extraction rate of water extract from oolong tea reached28.5%,when the ratio of pectinase and celluloses was 1∶1,adding amounts of co-enzyme was 1.2%and the extraction time was 60 min.