山苦茶多糖提取工艺及其部分成分分析

doi:10.7506/spkx1002-6630-201312011

食品科学

山苦茶多糖提取工艺及其部分成分分析

苏冰霞，葛会林，段云，叶海辉

中国热带农业科学院分析测试中心，海南省热带果蔬产品质量安全重点实验室，海南海口 571101

出版日期:2013-06-25 发布日期:2013-06-17

Extraction of Polysaccharides and Analysis of Ingredients in Mallotus furetianus Tea

SU Bing-xia，GE Hui-lin，DUAN Yun，YE Hai-hui

Key Laboratory of Tropical Fruit and Vegetable Quality and Safety of Hainan Province, Center of Analysis and Testing, Academy of Chinese Tropical Agricultural Sciences, Haikou 571101, China

Online:2013-06-25 Published:2013-06-17

摘要/Abstract

摘要：

设计合理的超声波辅助提取山苦茶水溶性多糖的技术路线，Sevag试剂和蛋白酶结合脱蛋白，以水溶性多糖得率为技术指标，正交试验得出最佳浸提工艺，并对样品的水分、灰分和15种元素含量进行分布分析。实验确定的最佳工艺参数为超声波功率250W、超声时间40min、超声温度60℃、液料比15:1(mL/g)、热水浸提时间30min。水溶性山苦茶多糖的得率为9.976%。影响茶多糖浸出率的因素按影响大小依次为超声波功率＞超声时间＞超声温度＞浸提时间＞液料比。蛋白质去除率为17.7%。山苦茶和茶渣等经烘箱干燥后均含有少量水分，可溶态灰分和不溶态灰分含量相差不大，重复性很好。山苦茶15种元素按含量高低为K、Ca、Mg、Na、S、P、Ba、Mn、Fe、Ni、Zn、Sc、Cu、Cr、Li。其中K、Mg、Na、Mn、Zn、S、P在可溶性多糖中含量高于茶渣的含量，而Ba、Cr、Li、Fe、Cu、Ca、Sc、Ni在茶渣中含量较高。

关键词: 山苦茶多糖, 提取工艺, 元素分布

Abstract:

This paper describes a reasonable ultrasonic-assisted extraction (UAE) techinque for water-soluble
polysaccharides (WSPs) from Mallotus furetianus tea. Crude polysaccharides were deproteinized by the combined use
of Sevag reagent and protease. The optimum process conditions for enhanced UAE extraction of WSPs were 250 W, 40
min, 60 ℃, 15:1 (mL/g) and 30 min for ultrasonic power, ultrasonication time, temperature, solid/liquid ratio and hot
water extraction time, respectively. Under these conditions, the extraction yield of WSPs was 9.976%. Five extraction
parameters in decreasing order of their importance were ultrasonic power, ultrasonication time, temperature, extraction
time and solid/liquid ratio. The resulting crude extract gave rise to a deproteinization rate of 17.7%. Both Mallotus
furetianus tea and the remaining residue after WSPs extraction contained a small amount of water and showed no obvious
differences in the contents of soluble ash or insoluble ash, with good repeatability. The 15 elements detected in Mallotus
furetianus tea were K, Ca, Mg, Na, S, P, Ba, Mn, Fe, Ni, Zn, Sc, Cu, Cr and Li in the decreasing order of content. The
contents of K, Mg, Na, Mn, Zn, S and P in the WSPs were higher than in the residue, but Ba, Cr, Li, Fe, Cu, Ca, Sc and
Ni were richer in the residue.

Key words: Mallotus furetianus tea polysaccharides, extraction process, element distribution

苏冰霞，葛会林，段云，叶海辉. 山苦茶多糖提取工艺及其部分成分分析[J]. 食品科学, doi: 10.7506/spkx1002-6630-201312011.

SU Bing-xia，GE Hui-lin，DUAN Yun，YE Hai-hui. Extraction of Polysaccharides and Analysis of Ingredients in Mallotus furetianus Tea[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201312011.

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山苦茶多糖提取工艺及其部分成分分析

Extraction of Polysaccharides and Analysis of Ingredients in Mallotus furetianus Tea

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