响应面法考察六堡茶水溶性蛋白溶出特征
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摘要
六堡茶含丰富的水溶性蛋白,泡饮过程中溶出被人体摄入。不同浸泡条件蛋白质溶出不同。通过料液比、浸泡时间、浸泡温度单因素和响应面分析法考察,考马斯亮蓝法测定茶蛋白含量,依据Box-Benhnken中心组合实验与响应面分析,对二次多项式回归方程模型模拟,得出六堡茶水溶性蛋白溶出最佳条件为:料液比30∶1,浸泡时间2 h,浸泡温度40℃。运用响应面法可确定最佳溶出条件,为六堡茶的进一步利用提供理论依据。
Liupao Tea contains more water-soluble protein,which is dissolved in the process of soaking and absorbed by human body. The amount of protein varies with the soaking conditions. The Single factor test methods about ratio of material to liquid,soaking time,soaking temperature and response surface analysis were used to optimize conditions of extracting water-soluble tea protein. And Coomassie brilliant blue method was applied to determine,the content of tea protein based on Box-Benhnken central combination test and response surface analysis,the prediction model of quadratic polynomial regression equation was simulated. the ratio of liquid to solid was 30 ∶1,and extraction time was 2 h,and extraction time was 40 ℃ Celsius. Response surface methodology is an effective way to optimize the protein extraction factors.
Liupao Tea contains more water-soluble protein,which is dissolved in the process of soaking and absorbed by human body. The amount of protein varies with the soaking conditions. The Single factor test methods about ratio of material to liquid,soaking time,soaking temperature and response surface analysis were used to optimize conditions of extracting water-soluble tea protein. And Coomassie brilliant blue method was applied to determine,the content of tea protein based on Box-Benhnken central combination test and response surface analysis,the prediction model of quadratic polynomial regression equation was simulated. the ratio of liquid to solid was 30 ∶1,and extraction time was 2 h,and extraction time was 40 ℃ Celsius. Response surface methodology is an effective way to optimize the protein extraction factors.
引文
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[2]Hou Y,Shao W F,Xiao R,et al. Pu-erh tea aquenus extracts lower atherosclerotic risk factors in a rat hyperlipidemia model[J].Experimental Geronology,2009,44(6-7):434-439.
[3]洋田,蓉肖,徐昆龙,等.普洱茶加工过程中主要成分变化及相关性研究[J].食品科学,2010,31(11):20-24.
[4]陈智雄,齐桂年,邹瑶,等.黑茶调节脂质代谢的物质基础及机理研究进展[J].茶叶科学,2013,33(3):242-252.
[5]Yan Hou,Wanfang Shao,Rong Xiao,et al. Pu-erh tea aqueous extracts lower atherosclerotic risk factors in a rat hyperlipidemia model[J]. Experimental Gerontology,2009,44(6-7):434-439.
[6]李燕,蔡东联,夏雪君,等.茶蛋白液预防辐射引起的突变效应[J].癌变·畸变·突变,2001,13(1):32-36.
[7]活泼,黄光荣,张晓晖,等.非水溶性茶叶蛋白降血脂作用的研究[J].茶叶科学,2005,25(2):95-99.
[8]王艾平,周丽明.考马斯亮蓝法测定茶籽多糖中蛋白质含量条件的优化[J].河南农业科学,2014,43(3):150-153.
[9]蔡志宁,王春燕,梁翠金,等.茶渣蛋白提取工艺研究[J].茶叶科学,2008(4):309-312.
[10]李娟.非水溶性茶叶蛋白质提取及理化性质研究[D].乌鲁木齐:新疆农业大学,2006.
[11]黄婉玉,曹炜,李菁,等.考马斯亮蓝法测定果汁中蛋白质的含量[J].食品与发酵工业,2009(5):160-162.
[12]Henika R G. Use of response surface methodology in sensory evaluation[J]. Food Technol,2000,36(6):96-101.
[13]刘小玲,李颖,姜元欣,等.广西六堡茶主要特征成分分析[J].北京工商大学学报(自然科学版),2012,30(1):46-50.
[14]陈源,杨道富,范丽华,等.响应面法优化微波提取茂谷桔橙皮总黄酮工艺[J].中国食品学报,2013,13(4):80-85.
[15]戴喜末,熊子文,罗丽萍.响应面法优化野艾蒿多糖的超声波提取及其抗氧化性研究[J].食品科学,2011,32(8):93-97.