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  修订日期:2019-05-07  点此下载全文
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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 lixujiao1990@163.com 
王凡 上海交通大学农业与生物学院  
夏勇军 上海理工大学医疗器械与食品学院  
高昊峰 味易威德香精香料上海有限公司 上海  
朱虎健 味易威德香精香料上海有限公司 上海  
吴艳 上海交通大学农业与生物学院 wuy@sjtu.edu.cn 
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(16DZ2281400)
中文摘要:本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(w/w/w)的复合酶配比,0.4%(w/w)复合酶添加量,75%乙醇浓度,90℃回流萃取温度,1:15(w/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高了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°C enzymolysis temperature, 2 h enzymolysis time, compound enzymatic ratio of cellulose : pectinase : protease = 3:2:5 (w/w/w), 0.4% (w/w) compound enzyme addition, 75% ethanol concentration, 90°C reflux temperature, 1:15 (w/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-one 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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