夏秋茶多糖的超声波辅助提取工艺优化

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摘要 为了提升茶多糖的得率，采用响应面法优化了超声波辅助提取工艺。结果表明，夏秋茶多糖超声波辅助提取工艺最优参数为超声波功率150 W，超声时间70.93 min，液料比30∶1，超声浸提温度65.27 ℃。经验证，在该条件下茶多糖得率为1.583%。

关键词 茶多糖；超声波；提取

中图分类号 TS272.5 文献标识码 A 文章编号 0517-6611（2023）04-0174-04

doi：10.3969/j.issn.0517-6611.2023.04.042

Optimization of Ultrasound Assisted Extraction of Summer and Autumn Tea Polysaccharide

CAO Miao1，HUA Zhi-xiu2，CAO Zheng1 et al

（1.College of Tea and Food Technology， Jiangsu Polytechnic College of Agriculture and Forestry， Jurong，Jiangsu 212400;2.Jiangsu Jurong Secondary Speciallized School，Jurong，Jiangsu 212400）

Abstract In order to improve tea polysaccharide rate，the extraction process of ultrasonic wave was optimized by response surface method （RSM）. The results showed that the optimum technological parameters were：the power of ultrasound 150 W， the time of ultrasound 70.93 min， the liquid-to-material ratio 30∶1， and the temperature of ultrasound 65.27 ℃.Verifying test indicated the yield of tea polysaccharides was 1.583%.

Key words Tea polysaccharide;Ultrasound;Extraction

我国是主要茶叶生产国，茶园总面积和产量均居世界第一。（剩余5585字）