青砖茶水提多糖与茶渣碱提多糖综合提取工艺优化及乳液负载体系研究

doi:10.13305/j.cnki.jts.20250624.001

摘要/Abstract

摘要： 以湖北已渥堆未压砖的青砖茶为对象,采用响应面法优化水提与碱提工艺并获得两种类型的茶多糖,比较分析这两种茶多糖的理化特性,并明确其在乳液10 d储存期间的稳定性和负载效果。结果表明,水提茶多糖最佳提取工艺组合为提取温度60 ℃、超声功率367 W、料液比1:40,多糖提取率为（5.019±0.130）%;而利用水提茶渣进行碱提多糖的最佳提取工艺组合为提取温度85 ℃、料液比1:40、pH为9.0,多糖提取率为（1.101± 0.034）%。水提多糖的分子质量、抗氧化自由基清除率、单糖组分含量、粒径和电位大小、乳液稳定性以及负载能力比碱提多糖高。茶多糖乳液在为期10 d的储存期内展现出良好的稳定性,作为负载材料有着广泛的应用前景。

关键词: 青砖茶, 多糖, 提取, 响应面法, 乳液负载

Abstract: Qingzhuan tea is a regional iconic product of Hubei Province. This study used Hubei-specific, pile-fermented (unpressed) Qingzhuan tea as a sample to optimize the water and alkali extraction processes via response surface methodology. The study then compared the physicochemical properties of two tea polysaccharides (TPS) and clarified their emulsion stability and loading effect over 10 days of storage. The results show that the optimal conditions for water extraction were 60 ℃, 367 W of ultrasonic power, a solid-to-liquid ratio of 1:40 and an extraction rate of (5.019±0.130)%. The optimal conditions for alkali extraction from the water-extracted tea residue were 85 ℃, a solid-to-liquid ratio of 1:40, pH 9.0 and an extraction rate of (1.101±0.034)%. The molecular weight, free radical scavenging rate for antioxidant activity, monosaccharide content, particle size, zeta potential, emulsion stability and loading capacity of water extracted TPS were higher than those of alkali-extracted TPS. TPS emulsions show good stability during the storage period of 10 days, and has a broad application prospect as a load material.

Key words: Qingzhuan tea, polysaccharide, extraction, response surface method, emulsion load

中图分类号:

郭瑜, 肖刘雨, 杜秋怡, 田野, 韩宇. 青砖茶水提多糖与茶渣碱提多糖综合提取工艺优化及乳液负载体系研究[J]. 茶叶科学, 2025, 45(5): 821-840. doi: 10.13305/j.cnki.jts.20250624.001.

GUO Yu, XIAO Liuyu, DU Qiuyi, TIAN Ye, HAN Yu. Study on Comprehensive Optimization of the Extraction Process and Emulsion Loading System of Water-extracted Polysaccharides from Qingzhuan Tea and Alkali-extracted Polysaccharides from Tea Residue[J]. Journal of Tea Science, 2025, 45(5): 821-840. doi: 10.13305/j.cnki.jts.20250624.001.

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