现代农业科技
現代農業科技
현대농업과기
XIANDAIHUA NONGYE
2012年
7期
335-336,339
,共3页
卢金珍%孙金龙%任俊%熊汉国
盧金珍%孫金龍%任俊%熊漢國
로금진%손금룡%임준%웅한국
绿茶%茶多糖%提取工艺%优化
綠茶%茶多糖%提取工藝%優化
록다%다다당%제취공예%우화
green tea%tea polysaccharide%extraction process%optimization
绿茶茶多糖（TPS）水法优化提取工艺的研究结果表明,对茶多糖得率影响最大的因素是温度,其次是时间、提取次数及料液比,其最佳提取工艺条件为：料液比1∶10,温度85℃,时间90 min,次数为2次。
綠茶茶多糖（TPS）水法優化提取工藝的研究結果錶明,對茶多糖得率影響最大的因素是溫度,其次是時間、提取次數及料液比,其最佳提取工藝條件為：料液比1∶10,溫度85℃,時間90 min,次數為2次。
록다다다당（TPS）수법우화제취공예적연구결과표명,대다다당득솔영향최대적인소시온도,기차시시간、제취차수급료액비,기최가제취공예조건위：료액비1∶10,온도85℃,시간90 min,차수위2차。
The optimal extracting conditions of tea polysaccharide in green tea were studied in this paper.The results showed that the first affecting factor of the extracted rate was temperature,the second was time,the third was extraction times,and the last was ratio of tea to water.The optimal parameters were as follows：tea-water ratio was 1∶10,extraction temperature was 85 ℃ extraction time was 90 minutes,extraction times were 2 times.
