酶解-回流萃取法制备红茶提取物工艺优化及组分分析
投稿时间:2018-12-07    点此下载全文
引用本文:李旭娇,王凡,夏永军,高昊峰,朱虎健,吴艳.酶解-回流萃取法制备红茶提取物工艺优化及组分分析[J].《上海交通大学学报》(农业科学版),2019,(5):30-37
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作者单位E-mail
李旭娇 上海交通大学 农业与生物学院,上海食品安全工程技术研究中心,上海 200240 lixujiao1990@163.com 
王凡 上海交通大学 农业与生物学院,上海食品安全工程技术研究中心,上海 200240  
夏永军 上海理工大学 医疗器械与食品学院,上海 200093  
高昊峰 味易威德香精香料上海有限公司,上海 201108  
朱虎健 味易威德香精香料上海有限公司,上海 201108  
吴艳 上海交通大学 农业与生物学院,上海食品安全工程技术研究中心,上海 200240  
基金项目:上海市闵行区产学研合作计划项目(2015MH179);上海市科委项目(19DZ2284200)
中文摘要:研究以红茶叶末为原料,对红茶提取物的复合酶解-回流萃取法制备工艺进行优化,并采用气相色谱-质谱联用(GC-MS)技术对红茶提取物进行成分分析。优化结果表明,60 ℃酶解温度,2 h酶解时间,纤维素酶:果胶酶:蛋白酶=3∶2∶5(m/m/m)的复合酶配比,0.4%复合酶添加量,75%乙醇浓度,90 ℃回流萃取温度,1∶15(m/V)固液比以及2 h回流萃取时间为复合酶解-回流萃取法的最佳条件,且在此条件下红茶提取物提取率比直接回流萃取法提高33.4%。另外,GC-MS分析表明,红茶提取物主要含有咖啡因、α-亚麻酸和棕榈酸等活性成分以及2,3-二氢-3,5-二羟基-6-甲基-4H-吡喃-4-酮和苯乙醛等风味成分,且复合酶解-回流萃取法与直接回流萃取法分别制备的红茶提取物组分存在差异。
中文关键词:红茶提取物  酶解法  回流萃取  气质联用
 
Process optimization of preparing black tea extract by enzymolysis- reflux extraction and its components analysis
Abstract:In this study,the optimal preparation of black tea extract using compound enzymolysis-reflux extraction was investigated,and compositional analysis of the extract was performed by gas chromatography-mass spectrometry(GC-MS).The optimization results showed that the highest extraction rate of black tea extract,which was 33.4% greater than that by direct reflux extraction,was obtained via 60 ℃ enzymolysis temperature,2 h enzymolysis time,compound enzymatic ratio of cellulose:pectinase:protease=3∶2∶5(m/m/m),0.4% compound enzyme addition,75% ethanol concentration,90 ℃ reflux temperature,1∶15(m/V) solid-to-liquid ratio,and 2 h reflux extraction time.Besides,the GC-MS analysis indicated that the black tea extract mainly contained active ingredients of caffeine,α-linolenic acid and palmitic acid,and flavor ingredients of 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-ketone and phenylacetaldehyde.Compositional differences in black tea extract were also observed between compound enzymolysis-reflux and direct reflux extractions.
keywords:black tea extract  enzymolysis  reflux extraction  GC-MS
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