【摘要】 研究了温度、时间、茶水比、pH值对茶多糖(TPS)提取率及活性的影响。结果表明,各因子影响TPS提取率的重要程度依次为pH值、温度、时间、茶水比,影响TPS活性的主要因子是pH值,在酸性或碱性环境下提取的TPS糖含量和蛋白质含量低,活性最低。回归模型的显著性检验达极显著水平(F>F0.01(14,21)),失拟性检验不显著(F<F0.05(10,11)),无失拟因素存在,说明模拟较好地拟合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0.85水平,时间0.60水平,茶/水比0.40水平,pH值-0.95水平。更多还原

【Abstract】 The effects of extracting temperature, heating time, ratio between tea and water and pH on extraction rate and activity of tea polysaccharides(TPS) were studied. The results showed that extraction rate of TPS was affected obviously in the successive order of pH, temperature, heating time and ratio between tea and water . The model of extraction rate(Y)showed no significant lack of fit at 5%(F<F0.05(10,11)),but it was statistically significant at 1%(F>F0.01(14,21)). The model was appropriate to express response variables. It aslo revealed that pH was the main factor affecting the activity of TPS because contents of sugar and protein of TPS extracted during acidity or basicity were very low, which resulted in lowest activity of TPS. Considering high extracted rate and activity of TPS, the extracting conditions were optimized by using desirability function approach for simultaneous optimization of several variables levels that were 0.85 temperature,0.60 heating time, 0.40 ratio between tea and water and -0.95 pH.更多还原