CAJ | 학술논문

目的：提高茶叶中粗多糖的提取率。方法以汉中红茶为原料,采用复合酶(纤维素酶、果胶酶)法提取粗多糖。在单因素试验的基础上,通过L9(34)正交试验优化了复合酶添加量,提取温度, pH值和料液比等工艺参数。结果影响粗多糖得率的因素依次为提取温度(B)>复合酶添加量(A)>pH 值(C)>料液比(D),最佳提取工艺参数为复合酶(果胶酶：纤维素酶=2：1)添加量0.8%,提取温度50℃, pH值4.0,料液比1：25。在此条件下粗多糖的平均得率为5.97%,是水提法的2.61倍。结论该研究优化的工艺参数具有提取效率高、提取温度低的特点。
목적：제고다협중조다당적제취솔。방법이한중홍다위원료,채용복합매(섬유소매、과효매)법제취조다당。재단인소시험적기출상,통과L9(34)정교시험우화료복합매첨가량,제취온도, pH치화료액비등공예삼수。결과영향조다당득솔적인소의차위제취온도(B)>복합매첨가량(A)>pH 치(C)>료액비(D),최가제취공예삼수위복합매(과효매：섬유소매=2：1)첨가량0.8%,제취온도50℃, pH치4.0,료액비1：25。재차조건하조다당적평균득솔위5.97%,시수제법적2.61배。결론해연구우화적공예삼수구유제취효솔고、제취온도저적특점。
Objective To improve the extraction rate of the coarse polysaccharides. Methods Coarse polysaccharides were extracted from Hanzhong black tea by using composite enzymes (cellulose enzyme and pectinase). Based on the single factor experiments, the optimum conditions of the amount of composite enzymes, the extracting temperature, the pH and the solid-liquid ratio were optimized by orthogonal design L9(34). Results The impact factors were as follows: the extracting temperature(B)>the amount of composite enzymes(A)>the pH(C)>the solid-liquid ratio(D). The optimized process parameters were the amount of composite enzymes 0.8%, the extracting temperature 50 ℃, the pH 4.0, the solid-liquid ratio 1:25. Under the above conditions, the extraction rate of coarse polysaccharides reached to 5.97%, which was 2.61 times compared with the extraction by water. Conclusion The optimized process parameters have the characteristics of the higher efficiency and the lower extracting temperature.