摘要
采用热水浸提法提取日照绿茶中的α-淀粉酶抑制剂。通过单因素试验研究固液比、提取时间、提取温度对α-淀粉酶抑制剂提取效果的影响,并通过正交试验优化提取条件。研究结果表明,α-淀粉酶抑制剂最佳提取条件为固液比为1∶20(g/m L),提取时间为1 h,提取温度为100℃。热水浸提法是提取绿茶中α-淀粉酶抑制剂的一种有效方法。
In this study, α-amylase inhibitor was extracted from rizhao green tea with hot water. The effect of solid-liquid ratio,extraction time and temperature on extraction of α-amylase inhibitor were studied through single factor test. Extraction conditions of α-amylase inhibitor were optimized by orthogonal experiment. The results showed that the optimum extraction of α-amylase inhibitor was solid-liquid ratio of 1 ∶ 20（g/m L）, the extraction time of 1 h, extraction temperature of 100 ℃. Hot water extraction is an effective method for extraction of α-amylase inhibitor from green tea.
出处
《食品研究与开发》
CAS
北大核心
2015年第21期63-65,共3页
Food Research and Development
基金
齐齐哈尔大学青年教师科研启动支持计划项目(2014kM27)
黑龙江省教育厅科学技术研究面上项目(12521605)
关键词
日照绿茶
淀粉酶抑制剂
热水浸提
工艺优化
Rizhao green tea
amylase inhibitor
hot water extraction
process optimization
作者简介
作者简介：王岩（1982一），男（汉），讲师，博士，研究方向：天然产物化学及功能食品。
