茶渣中不溶性膳食纤维提取工艺研究

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中图分类号：S571.1；TS102.2文献标识码：A

文章编号：1000-3150（2025）12-51-6

Abstract：Inthis paper，greentearesidues were employedtoassess theefectsofalkaliconcentration，solid-to-liquidratio， extraction temperature，and extraction time ontheinsoluble dietary fiber（IDF）by measuring the extract yield，waterholding capacity，and swelling capacity.Orthogonal test suggested that alkaliconcentration was the mostsignificant factor，the secondofsolid-liquid ratio，and the least ofextraction temperatureand extraction time.For further study by analysisofvariance，theresults showed that the influences were significantlyexhibited byalkali concentration and the solid-to-liquidratio in the processofIDFfromtearesidues.Theoptimalextractingconditions withalkali forthehighfunction characteristics of IDF were as follows： 20 times liquid to solid， extracted at 80∘C for 20min with 0.8mol/L alkali，and provided the theoretical base for its application and industrial production.

Keywords： tea residues，insoluble dietary fiber， extraction process， water holding capacity，swelling capacity

随着社会经济的不断发展，人们的生活水平越来越高，精细食品与过量能量摄入成为常态化，导致糖尿病、高血压、高血脂、心脑血管疾病等“现代文明病”发病率大大增加，膳食结构亟待改善。（剩余6203字）