单 位：
黄冈师范学院生命科学与工程学院;江南大学食品学院;华中科技大学生命科学与技术学院
摘 要：
选用大别山产苦荆茶鲜叶为材料,添加外源纤维素酶和果胶酶提取茶汁,分析了单一酶和不同配比的组合酶对茶汁提取的效果;采用组合酶提取方法,利用L9(34)正交设计试验研究了提取的最适工艺条件。结果表明,外加酶对茶汁提取率影响较大,其影响大小的顺序为组合酶>果胶酶>纤维素酶;单一用纤维素酶和果胶酶作外加酶,达到最适提取效果时酶的添加量分别为0.12/和0.08/;组合酶(0.08/果胶酶+0.08/纤维素酶)提取效果最好,最适提取工艺条件为温度40℃、pH值5.5、酶解时间3h。
译 名：
Study on the Extracting Conditions of Tea Juice from Fresh Kujing Tea Leaves in Dabie Mountains by Enzyme Method
作 者：
XIANG Jun1,2,WANG Xiao-ling3,FANG Yuan-ping2,ZHONG Yu-lin2 (1.College of Life Science and Technology, Huazhong University of Science and Technology,Wuhan 430074, China; 2.College of Life Science and Engineering, Huanggang Normal University, Huangzhou 438000,Hubei,China; 3.College of Food Science and Technology,Southern Yangtze University,Wuxi 214036,Jiangsu,China)
关键词：
Kujing tea; exogenous enzymes; extract
摘 要：
The addition of exogenous enzymes during the extraction of tea juice from fresh Kujing tea leaves in Dabie Mountains was investigated. The effect in the Kujing tea extracts with single enzyme and the combination of enzymes was analyzed,and the technological parameters of the combination of exogenous enzymes was studied by L9(34) orthogonal experiment. The results showed that the effect of the combination of exogenous enzymes (0.08% pectase +0.08% cellulose) was better than cellulose or pectase, and the optimum parameters for extracting Kujing tea were as follows: 50℃, pH 5.5,3h.
