对酶法提物茶叶水溶性膳食纤维（SDF）的工艺及其理化性能进行研究,探讨了料液比、pH值、酶添加量、温度及时间对SDF提取率的影响。在单因素试验基础上,通过L16(45)正交试验确定最佳提取工艺。结果表明：pH值对茶叶SDF提取的影响最大,其次依次为温度、酶添加量、时间、料液比;茶叶SDF提取的最佳工艺为：温度60℃、酶添加量0.08 g/g、pH值9.0、时间2.0 h、料液比1∶20,提取率达53.72%,所得SDF具有较好持水力、膨胀力和持油力,对胆固醇、胆酸钠也有一定吸附作用,为一种优质膳食纤维。
The extraction technology and properties of water soluble dietary fiber (SDF) from tea through enzymatic method were studied. The results showed that the effect of pH was the most important, followed by temperature, enzyme dosage, time and ratio of solid-liquid. Through orthogonal test, the optimum conditions of extraction were obtained on the basis of single factor test, as follows: enzyme dosage 0.08 g/g, pH9.0, time 2 h, temperature 60℃ and ratio of solid-liquid 1∶20. The yield of SDF is 53.72%. SDF from tea is a superior dietary fiber with high capacities of water holding, swelling and oil holding, as well as good absorption on cholesterol and sodium cholate.
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