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中国农学通报

中国农学通报 ›› 2010, Vol. 26 ›› Issue (20): 102-105.

所属专题： 园艺

• 食品 营养 检测 安全 • 上一篇    下一篇

超声波技术提取乌龙茶多糖工艺及其降血糖活性研究

王晓琴 余岚岚   

  • 收稿日期:2010-07-05 修回日期:2010-07-26 出版日期:2010-10-20 发布日期:2010-10-20
  • 基金资助:

    华侨大学引进人才启动项目

Ultrasonic extraction polysaccharide from Oloong tea and its hpyerglycemic activity

  • Received:2010-07-05 Revised:2010-07-26 Online:2010-10-20 Published:2010-10-20

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摘要：

摘要 采用超声波技术开展乌龙茶多糖提取工艺研究，以茶多糖对α-淀粉酶活性抑制率为指标，选用单因素试验探索料液比、超声时间、超声功率及超声温度对茶多糖降血糖活性影响，并在此基础上开展正交试验通过极差和方差分析对工艺条件进行优化。结果表明，各因素对乌龙茶多糖活性影响的大小顺序为：超声温度>超声时间>超声功率>料水比，四个因素对茶多糖活性都有极显著性影响。以茶多糖对α-淀粉酶活性抑制率为指标，最佳提取工艺为：料水比为1:40，超声时间为40min，超声功率160W，超声温度为30℃，验证试验中乌龙茶多糖对α-淀粉酶活性的抑制率为26.18%。

关键词: 海南海域, 海南海域, 海洋红酵母, 分离和鉴定, 类胡萝卜素, 共生试验

Abstract:

Abstrct The ultrosonic extraction method was used to study the extraction technique of the polysaccharide from Oolong tea and its hpyerglycemic activity. A single-factor experiment with L9（34）orthogonal test was carried out to analyse the influence of solid-liquid ratio, ultrosonic time, ultrosonic power and ultrosonic temperature on the hpyerglycemic activity of tea polysaccharides. The results showed that the four factors had significant effects on the hpyerglycemic activity of tea polyccharides. the optimal extraction conditions were as follows: solid-liquid ratio 1∶40, ultrosonic power 160 W, ultrosonic time 40min and ultrosonic temperature 65℃. Under these conditions, the hpyerglycemic activity of tea polyccharides was up to 26.18%.