果胶酶对茶多酚萃取体系传质效果的影响

【摘要】 应用果胶酶对茶水中的果胶类物质酶解处理后。可显著改善食品抗氧化剂茶多酚萃取体系的茶水的溶液性质，从而成倍增加萃取体系的萃取速率和传质系数，提高茶多酚得率。上升液滴法试验表明，果胶酶对茶水比为１：２０的萃取水相作用的最佳条件是作用量０．０５％，ｐＨ５．６，作用温度４５℃，作用时间３ｈ更多还原

【Abstract】 Adding pectinase to tea water, can markedly’ improve its system characteristic in extracting Tea Polyphenols(TP) from green tea. so as to enhance extraction ratio and mass transfer coefficient. and increase TP yield. Applicationof fluid Globelet,Ascending (FGA) indicated that optimum operation , conditions of adding pectinase to 1:20 teawater’ were:Keeping 0.05%pectinascectillasc addition concentration. adjusting to PH5 .6, and maintaining 3 hours underconstant: temperature of 45 .更多还原