武夷岩茶“黄片”茶多糖的提取工艺优化及其理化性质分析
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摘要
为提高武夷岩茶"黄片"茶多糖的提取率及分析其纯化后的理化性质,以茶多糖提取率为响应值,运用响应面法优化"黄片"茶多糖的提取工艺参数,并通过生化分析及红外光谱研究去蛋白纯化后的茶多糖理化性质。结果表明,"黄片"茶多糖最佳提取工艺为提取时间30.29 min、温度为71.15℃、料液比为1:25,在此条件下,茶多糖提取率的理论值为8.45%。经过纯化后的茶多糖还原糖、中性糖、蛋白质和糖醛酸质量分数分别为12.37%、18.99%、9.563%和6.358%;对茶多糖进行红外光谱分析,发现存在糖类及蛋白质的吸收峰,表明武夷岩茶"黄片"茶多糖是一种结构复杂的糖蛋白。
In order to improve the extraction rate of polysaccharides from rough and old tea leaves of Wuyi rock tea and analyze its physicochemical properties after purification, the extraction rate of polysaccharides from rough and old tea leaves was taken as the response value, the extraction process parameters of polysaccharides from rough and old tea leaves were optimized by response surface methodogy, and the physicochemical properties of the purified tea polysaccharides were studied by chemical analysis and infrared spectrum. The results showed that the best extraction method of polysaccharide was extracting time: 30.29 min, extraction temperature: 71.15 ℃, extraction material liquid ratio: 1:25, on this condition, the rough polysaccharide extraction yield of the theoretical value is 8.45%. The contents of tea polysaccharides reducing sugars, neutral sugars, proteins and glucuronic acids after purification were 12.37%, 18.99%, 9.563% and 6.358% respectively. Infrared spectrum analysis of tea polysaccharides showed that reducing sugar and proteins have absorption peaks, which indicate that the polysaccharides of rough and old tea leaves of Wuyi rock tea is a kind of glycoprotein with complex structure.
In order to improve the extraction rate of polysaccharides from rough and old tea leaves of Wuyi rock tea and analyze its physicochemical properties after purification, the extraction rate of polysaccharides from rough and old tea leaves was taken as the response value, the extraction process parameters of polysaccharides from rough and old tea leaves were optimized by response surface methodogy, and the physicochemical properties of the purified tea polysaccharides were studied by chemical analysis and infrared spectrum. The results showed that the best extraction method of polysaccharide was extracting time: 30.29 min, extraction temperature: 71.15 ℃, extraction material liquid ratio: 1:25, on this condition, the rough polysaccharide extraction yield of the theoretical value is 8.45%. The contents of tea polysaccharides reducing sugars, neutral sugars, proteins and glucuronic acids after purification were 12.37%, 18.99%, 9.563% and 6.358% respectively. Infrared spectrum analysis of tea polysaccharides showed that reducing sugar and proteins have absorption peaks, which indicate that the polysaccharides of rough and old tea leaves of Wuyi rock tea is a kind of glycoprotein with complex structure.
引文
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[4]Wu T,Guo Y,Liu R,et al.Black tea polyphenols and polysaccharides improve body composition,increase fecal fatty acid,and regulate fat metabolism in high-fat dietinduced obese rats[J].Food&Function,2016,7(5):2469.
[5]Monobe M,Ema K,Kato F,et al.Immunostimulating Activity of a Crude Polysaccharide Derived from Green Tea(Camellia sinensis)Extract[J].J Agric Food Chem,2008,56(4):1423-1427.
[6]Monobe M,Ema K,Tokuda Y,et al.Enhancement of phagocytic activity of macrophage-like cells by pyrogalloltype green tea polyphenols through caspase signaling pathways[J].Cytotechnology,2010,62(3):201-203.
[7]Yuan C,Li Z,Peng F,et al.Combination of seleniumenriched green tea polysaccharides and Huo-ji polysaccharides synergistically enhances antioxidant and immune activity in mice[J].Journal of the Science of Food&Agriculture,2015,95(15):3211-3217.
[8]Lu X,Zhao Y,Sun Y,et al.Characterisation of polysaccharides from green tea of Huangshan Maofeng with antioxidant and hepatoprotective effects[J].Food Chemistry,2013,141(4):3415-3423.
[9]Sun Y,Yang X,Lu X,et al.Protective effects of Keemun black tea polysaccharides on acute carbon tetrachloridecaused oxidative hepatotoxicity in mice[J].Food Chem Toxicol,2013,58:184-192.
[10]黄谦,朱明扬,罗林根,等.基于主成分分析法的茶叶多糖提取工艺优化[J].食品工业科技,2018,17:206-211.
[11]丁世环,张嘉杨,鲁群岷.普洱茶茶渣中茶多糖的超声波辅助提取及其抗氧化性[J].食品工业科技,2018,18:187-192.
[12]杨军国,宋振硕,陈键,等.粗茶多糖的膜-纤维素柱色谱分离过程的抗氧化活性研究[J].茶叶学报,2018,(02):71-76.
[13]刘怀坤,郭兰萍.水提法和乙醇回流法提取茶叶中多糖研究[J].甘肃农业科技,2016,(2):23-28.
[14]邵淑宏.乌龙茶多糖理化性质及抗氧化、降血糖活性研究[D].杭州:浙江大学,2015.
[15]周小玲.茶多糖的定量、定性及生物活性研究[D].青岛:中国海洋大学,2007.
[16]黄永春,马月飞,谢清若,等.超声波辅助提取茶多糖及其分子质量变化的研究[J].食品科学,2007,(07):170-173.
[17]李碧婵,马森.武夷岩茶中茶多糖的提取研究[J].南平师专学报,2007,(02):40-42.
[18]Chen H,Zhang M,Qu Z,et al.Compositional analysis and preliminary toxicological evaluation of a tea polysaccharide conjugate[J].Journal of Agricultural&Food Chemistry,2007,55(6):2256.