食品研究与开发
食品研究與開髮
식품연구여개발
Food Research and Development
2015年
21期
60-62
,共3页
木瓜蛋白酶%浸提%白茶%茶多酚
木瓜蛋白酶%浸提%白茶%茶多酚
목과단백매%침제%백다%다다분
papain%extraction%white tea%tea polyphenols
通过对浸提温度、浸提时间、酶添加量进行单因素和正交试验,探讨木瓜蛋白酶辅助浸提法对白茶茶多酚浸提含量的影响.结果表明,影响白茶茶多酚浸出量的主次顺序为浸提温度、浸提时间、酶添加量;最佳工艺为浸提温度65℃,浸提时间为40 min,酶添加量为3%,此条件下白茶茶多酚浸出量为8.31 g/kg.
通過對浸提溫度、浸提時間、酶添加量進行單因素和正交試驗,探討木瓜蛋白酶輔助浸提法對白茶茶多酚浸提含量的影響.結果錶明,影響白茶茶多酚浸齣量的主次順序為浸提溫度、浸提時間、酶添加量;最佳工藝為浸提溫度65℃,浸提時間為40 min,酶添加量為3%,此條件下白茶茶多酚浸齣量為8.31 g/kg.
통과대침제온도、침제시간、매첨가량진행단인소화정교시험,탐토목과단백매보조침제법대백다다다분침제함량적영향.결과표명,영향백다다다분침출량적주차순서위침제온도、침제시간、매첨가량;최가공예위침제온도65℃,침제시간위40 min,매첨가량위3%,차조건하백다다다분침출량위8.31 g/kg.
In this study, the effects on the extractive content of white tea polyphenols was investigated by adding papain, changing extraction temperature and time. The factors which had influenced on the extraction content of tea polyphenols was studied by single factors and orthogonal experiment. The results showed that the sequence of influencing factors was as follows: extraction temperature, extraction time, papain dosage; The optimum process was as follows:extraction temperature 65 ℃, extraction time 40 min, papain dosage 3 %. Under this condition, the extractive content of white tea polyphenols was up to 8.31 g/kg.
