| 陈仕学， 杨 芳， 陈美航.石阡苔茶多糖的提取工艺及稳定性研究[J].广东农业科学,2015,42(5):69-73 |
|
查看全文
HTML
石阡苔茶多糖的提取工艺及稳定性研究 |
| Extraction technology and stability of Shi-qian Tai tea polysaccharide |
| |
| DOI： |
| 中文关键词: 石阡苔茶 多糖 提取工艺 稳定性研究 |
| 英文关键词: Shi-qian Tai tea polysaccharide extraction process stability study |
| 基金项目: |
|
| 摘要点击次数: 1826 |
| 全文下载次数: 726 |
| 中文摘要: |
| 通过单因素和正交试验研究石阡苔茶多糖的最佳提取工艺条件和该茶多糖在不同条件下的稳定
性‘结果表明：石阡苔茶多糖的最佳提取工艺条件为乙醇体积分数 40%、料液比 1颐55（g/mL‘W/V）、浸提时间 2.5
h、浸提温度 70益‘该条件下茶多糖的提取率为 2.87%；茶多糖受光照、氧化的影响较大‘对糖类有较好的稳定
性；在金属离子条件下‘Cu2+
和 Fe3+
的影响最显著。 |
| 英文摘要: |
| In order to study the stability of the optimal extraction conditions of Shi-qian Tai tea polysaccharides
and tea polysaccharide in different conditions, the single factor and orthogonal test were conducted. The results
showed as follows: the best extraction conditions of Tai tea polysaccharides were 40% ethanol volume fraction, the
ratio of material to liquid was 1颐55 (g/mL, W/V), the extracting time was 2.5 h, and the temperature was nearly 70益,
thus the extraction rate in these conditions was 2.87%; In addition, a preliminary study on the stability of Shi-qian
Tai tea polysaccharides was carried out, as the results showed that the polysaccharides of the tea had good stability
as it was strongly influenced by the light and reductant-oxidant; Under the conditions of different metal ions, Cu2+
and Fe3+ had the greatest impact. |
|
查看/发表评论 下载PDF阅读器 |
