【摘要】 采用二次回归正交旋转组合设计方法研究温度、时间、料液比、p H值对绿茶、乌龙茶、红茶等茶多糖 (TPS)提取率及活性的影响。结果表明 ,各因子对三类茶 TPS提取率影响的大小依次为 p H值、温度、时间、料液比 ;对 TPS活性影响最大的是 p H值 ,在酸性或碱性环境下提取的 TPS活性都最低。建立的回归模型显著性检验均达极显著水平 ,无失拟因素存在 ,模型较好的拟合了 TPS提取率与各因子之间的关系。结合 TPS提取率及活性测定 ,利用期望函数途径进行模拟选优 ,并进行验证 ,得到 TPS提取率的优化条件为温度 0～ 1水平 ,时间 0～ 1水平 ,料液比 0～ 0 .5水平 ,p H值 -0 .95水平左右。更多还原

【Abstract】 The effects of temperature, heating time, ratio of tea to water and pH value on extraction rate and activities of Oolong tea, Green tea and Black tea polysaccharides(TPS) were studied. The results showed that extraction rate of TPS was noticeably affected by pH, temperature, heating time and ratio of tea to water in significant order. It was concluded that pH was the main factor affecting activity of TPS, since activity of TPS extracted on the condition of acidity or alkalinity was very low. The model of extraction rate (Y) showed no significant lack of suitability at 5%, but it was statistically significant at 1%. The model was appropriate to express response variables. Considering high extraction rate and activity of TPS, the extracting condition was optimized by using expectant function approach for simultaneous optimization of several variable levels, these were 0~1 temperature, 0~1 heating time, 0~0.5 ratio of tea to water and -0.95 pH.更多还原