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

郭瑜; 肖刘雨; 杜秋怡; 田野; 韩宇

doi:10.13305/j.cnki.jts.20250624.001

茶叶科学 >

2025 , Vol. 45 >Issue 5: 821 - 840

DOI: https://doi.org/10.13305/j.cnki.jts.20250624.001

研究报告

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

郭瑜 ,
肖刘雨 ,
杜秋怡 ,
田野 ,
韩宇

展开

1.湖北工业大学生命科学与健康工程学院,湖北武汉 430068;
2.湖北工程学院植物功能成分利用工程技术研究中心,湖北孝感 432000;
3.武汉生物工程学院,湖北武汉 431400

郭瑜,女,实验师,研究方向为分析化学,3552680468@qq.com。

收稿日期: 2024-10-08

修回日期: 2024-11-29

网络出版日期: 2025-10-17

基金资助

湖北省2024自然科学计划项目（2024AFB426）、湖北省教育厅科学研究计划重点项目（D20192702）

收起

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

GUO Yu ,
XIAO Liuyu ,
DU Qiuyi ,
TIAN Ye ,
HAN Yu

Expand

1. School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China;
2. Plant Functional Components Utilization Engineering Technology Research Center, Hubei University of Engineering, Xiaogan 432000, China;
3. Wuhan University of Bioengineering, Wuhan 431400, China

Received date: 2024-10-08

Revised date: 2024-11-29

Online published: 2025-10-17

Fold

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： 多糖; 青砖茶; 乳液负载; 提取; 响应面法

本文引用格式

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

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： emulsion load; extraction; polysaccharide; Qingzhuan tea; response surface method

参考文献

[1] 刘湛军, 蹇丹, 李滔滔, 等. 黑茶活性成分及健康功效研究进展[J]. 湖南城市学院学报(自然科学版), 2024, 33(4): 67-72.
Liu Z J, Jian D, Li T T, et al.Research progress on active ingredients and health effects of dark tea[J]. Journal of Hunan City University (Natural Science), 2024, 33(4): 67-72.
[2] 袁旭霜, 慕妍璐, 王凡, 等. 茯茶多糖的消化特性和体外免疫调节活性比较研究[J]. 陕西科技大学学报, 2023, 41(1): 45-51, 65.
Yuan X S, Mu Y L, Wang F, et al.Comparative study on digestive properties and in vitro immunomodulatory activity of Fu brick tea polysaccharides[J]. Journal of Shaanxi University of Science, 2023, 41(1): 45-51, 65.
[3] 王凡. 陕西茯茶多糖的结构特性、免疫调节活性及其作用机制研究[D]. 西安: 陕西科技大学, 2022.
Wang F.Study on structural characteristics, immunomodulatory activity and its mechanism of Shaanxi Fuzhuan brick tea polysaccharide [D]. Xi′an: Shaanxi University of Science and Technology, 2022.
[4] 张明珠, 秦华光, 穆丹, 等. 茶多糖的抗氧化活性及对细胞氧化损伤的保护机制[J]. 植物学报, 2022, 57(4): 444-456.
Zhang M Z, Qin H G, Mu D, et al.Antioxidant activity of tea polysaccharide and its protective mechanism against oxidative damage[J]. Chinese Bulletin of Botany, 2022, 57(4): 444-456.
[5] 夏晓月, 关丽萍, 纪丽丽, 等. 富锶茶多糖提取物的抗氧化活性及其对H₂O₂诱导LO2细胞氧化损伤保护研究[J]. 食品安全质量检测学报, 2023, 14(22): 19-28.
Xia X Y, Guan L P, Ji L L, et al.Antioxidant activity of strontium-rich tea polysaccharide extract and its protection against H₂O₂-induced oxidative damage in LO2 cells[J]. Journal of Food Safety and Quality, 2023, 14(22): 19-28.
[6] Chen X Q, Zhang Y T, Han Y, et al.Emulsifying properties of polysaccharide conjugates prepared from chin-brick tea[J]. Journal of Agricultural and Food Chemistry, 2019, 67(36): 10165-10173.
[7] 张瑞刚, 王超越. 沙棘叶茶多糖提取工艺优化及体外降脂活性研究[J]. 北方园艺, 2024(1): 93-99.
Zhang R G, Wang C Y.Optimization of extraction process and in vitro lipid-lowering activity of seabuckthorn leaf tea polysaccharides[J]. Northern Horticulture, 2024(1): 93-99.
[8] Huang R, Yu H F.Extraction methods, chemical compositions, molecular structure, health functions, and potential applications of tea polysaccharides as a promising biomaterial: a review[J]. International Journal of Biological Macromolecules, 2024, 277: 134150. doi: 10.1016/j.ijbiomac.2024.134150.
[9] Zhang Q J, Shan Z Y, Zhou C X, et al.Effect of oil structure on adsorption behavior of emulsifier at the oil-polyol interface and the emulsion features[J]. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2024, 703: 135198. doi: 10.1016/j.colsurfa.2024.135198.
[10] 郑淑琳, 羽观华, 罗盛财, 等. 不同武夷名丛鲜叶茶多糖组成分析及体外抗氧化活性比较研究[J]. 中国茶叶, 2024, 46(2): 19-27.
Zheng S L, Yu G H, Luo S C, et al.Comparative study on the composition and in vitro antioxidant activity of polysaccharide in different Wuyi mingcong tea germplasms[J]. China Tea, 2024, 46(2): 19-27.
[11] Yao J M, Liu H F, Ma C Y, et al.A review on the extraction, bioactivity, and application of tea polysaccharides[J]. Molecules, 2022, 27(15): 4679. doi: 10.3390/molecules27154679.
[12] Cao M, Cao Z, Tian J J, et al.Structural characterization and in vitro antioxidant activity of a novel polysaccharide from summer-autumn tea[J]. Foods, 2024, 13(6): 821. doi: 10.3390/foods13060821.
[13] Wang S N, Yang J J, Shao G Q, et al.Soy protein isolated-soy hull polysaccharides stabilized O/W emulsion: effect of polysaccharides concentration on the storage stability and interfacial rheological properties[J]. Food Hydrocolloids, 2020, 101: 105490. doi: 10.1016/j.foodhyd.2019.105490.
[14] 韩宇. 绿茶水提茶多糖和碱提茶多糖的乳化活性研究[D]. 武汉: 湖北工业大学, 2019.
Han Y.Emulsification activity for the polysaccharide conjugates water-extracted and alkali-extracted from green tea [D]. Wuhan: Hubei University of Technology, 2019.
[15] 李焱, 林泳峰, 刘文美, 等. 茶多糖研究的现状与发展趋势[J]. 茶叶科学, 2023, 43(4): 447-459.
Li Y, Lin Y F, Liu W M, et al.Present status and development trends of research on tea polysaccharides[J]. Journal of Tea Science, 2023, 43(4): 447-459.
[16] 周宇波, 李霞飞, 高岳芳, 等. 水热法提取龙井长叶中茶多糖工艺优化研究[J]. 西北林学院学报, 2018, 33(1): 207-210, 240.
Zhou Y B, Li X F, Gao Y F, et al.Optimization of extraction technology of polysaccharides by hydrothermal method from Longjing-changye (Camellia sinensis)[J]. Journal of Northwest Forestry University, 2018, 33(1): 207-210, 240.
[17] Wei Y, Shao J, Wei K, et al.Influence of Qingzhuan tea polysaccharides on F-adsorption: molecular structure, binding behavior, and in vitro and in vivo digestion and metabolism[J]. Journal of Agricultural and Food Chemistry, 2024, 72(47): 26384-26403.
[18] 杨许花, 张竞文, 刘红海, 等. 藏柳茶多糖的提取、结构解析及抗氧化活性分析[J]. 现代食品科技, 2022, 38(12): 318-328.
Yang X H, Zhang J W, Liu H H, et al.Extraction, structure, and antioxidant activity analysis of polysaccharides from sibiraea angus tata[J]. Modern Food Science and Technology, 2022, 38(12): 318-328.
[19] 黄秀红, 刘丽辰, 阮怿航, 等. 响应面优化低共熔溶剂提取乌龙茶多糖的研究[J]. 食品研究与开发, 2020, 41(11): 96-103.
Huang X H, Liu L C, Ruan Y H, et al.Optimization of deep eutectic solvents extraction of polysaccharides from oolong tea by response surface methodology[J]. Food Research and Development, 2020, 41(11): 96-103.
[20] 杨宇平, 许良, 徐春娜, 等. 响应面法优化提取安吉白茶多糖工艺[J]. 山西农业科学, 2019, 47(9): 1653-1658.
Yang Y P, Xu L, Xu C N, et al.Study on optimization of polysaccharide extraction from Anji white tea by response surface method[J]. Journal of Shanxi Agricultural Sciences, 2019, 47(9): 1653-1658.
[21] 琚晶晶, 胡飞阳, 赵保堂, 等. 当归多糖提取方法对其提取率及理化性质的影响[J]. 食品科技, 2024, 49(2): 195-202.
Ju J J, Hu F Y, Zhao B T, et al.Effects of extraction methods on the extraction rate and physicochemical properties of angelica sinensis polysaccharides[J]. Food Science and Technology, 2024, 49(2): 195-202.
[22] 庞一帆. 海藻酸钠活性包装膜的开发及其在水产品保鲜中的应用[D]. 大连: 大连海洋大学, 2024.
Pang Y F.Development of the active packaging film based on sodium alginate and the application in aquatic products preservation [D]. Dalian: Dalian Ocean University, 2024.
[23] 罗艳华, 王全杰, 陈沛海. 乌氏粘度计测定废革屑水解液粘均分子量的研究[J]. 皮革与化工, 2017, 34(1): 10-14.
Luo Y H, Wang Q J, Chen P H., et al.Study on the determination of viscosity average molecular weight of the leather hydrolyzed chip with unbeholden viscometer[J]. Leather and Chemicals, 2017, 34(1): 10-14.
[24] 张召, 易阳, 彭凯迪, 等. 莲藕多糖的碱法提取工艺优化与抗氧化活性评价[J]. 食品安全质量检测学报, 2023, 14(2): 256-263.
Zhang Z, Yi Y, Peng K D, et al.Optimization of alkaline extraction technology and evaluation of antioxidant activity of Nelumbo nucifera Gaertn. polysaccharide[J]. Journal of Food Safety and Quality, 2023, 14(2): 256-263.
[25] 刘小敏, 易陈颖, 彭有娃, 等. 铁皮石斛抗氧化活性及抑制亚硝化作用研究[J]. 广东化工, 2020, 47(12): 11-14.
Liu X M, Yi C Y, Peng Y W, et al.Study on antioxidant activity and inhibition of nitrosation effects of dendrobium officinale[J]. Guangdong Chemical Industry, 2020, 47(12): 11-14.
[26] 李朋泰, 张家培, 刘亚慧, 等. 枯草芽孢杆菌发酵法制备鸡骨抗氧化肽的工艺优化[J]. 食品研究与开发, 2024, 45(21): 108-117.
Li P T, Zhang J P, Liu Y H, et al.Fermentation condition optimization of chicken bone with bacillus subtilis for production of antioxidant peptides[J]. Food Research and Development, 2024, 45(21): 108-117.
[27] Wang J Y, Xie Y A, Feng Y, et al.(-)Epigallocatechin gallate induces apoptosis in B lymphoma cells via caspase-dependent pathway and Bcl-2 family protein modulation[J]. International Journal of Oncology, 2024, 65(4): 95. doi: 10.3892/ijo.2024.5683.
[28] 王君文. 银耳多糖为乳化剂的槲皮素微乳制备及固化研究[D]. 上海: 上海海洋大学, 2021.
Wang J W.Study on preparation and solidification of quercetin microemulsion with tremella polysaccharide as emulsifier [D]. Shanghai: Shanghai Ocean University, 2021.
[29] Chen X Q, Xie J C, Huang W, et al.Comparative analysis of physicochemical characteristics of green tea polysaccharide conjugates and its decolored fraction and their effect on HepG2 cell proliferation[J]. Industrial Crops and Products, 2019, 131: 243-249. doi: 10.1016/j.indcrop.2019.01.061.
[30] Chen X Q, Han Y, Meng H, et al.Characteristics of the emulsion stabilized by polysaccharide conjugates alkali-extracted from green tea residue and its protective effect on catechins[J]. Industrial Crops and Products, 2019, 140: 111611. doi: 10.1016/j.indcrop.2019.111611.
[31] Chen X Q, Han Y, Zhou T F, et al.Emulsification of Scutellaria baicalensis Georgi polysaccharide conjugate and its inhibition on epigallocatechin (EGC) oxidation[J]. LWT-Food Science & Technology, 2021, 143: 111175. doi: 10.1016/j.lwt.2021.111175.
[32] 冯振华. 西洋参多糖乳液的制备、表征及其应用研究[D]. 济南: 齐鲁工业大学, 2024.
Feng Z H.Preparation, Characterization and application of panax quinquefolia’s polysaccharide emulsion [D]. Jin′an: Qilu University of Technology, 2024.
[33] 王宇安. 功能油脂-EGCG纳米乳液的制备及应用[D]. 杭州: 浙江农林大学, 2024.
Wang Y A.Preparation and application of functional oil-EGCG nano emulsion [D]. Hangzhou: Zhejiang A & F University, 2024.
[34] 李姿坤. 牛血清白蛋白-普鲁兰多糖-儿茶素纳米颗粒的制备及其在Pickering乳液的应用研究[D]. 烟台: 烟台大学, 2024.
Li Z K.Preparation of bovine serum albumin-pullulan-catechin nanoparticles and its application in pickering emulsion [D]. Yantai: Yantai University, 2024.
[35] 王鑫宇. WPI-EGCG复合物稳定的Pickering乳液体系构建及应用[D]. 长春: 吉林大学, 2024.
Wang X Y.Construction and application of WPI-EGCG complex stabilized pickering emulsion system [D]. Changchun: Jilin University, 2024.
[36] 张晓娜, 李云波, 黄滢洁, 等. 响应面法优化银杏叶多糖碱提工艺的研究[J]. 粮食与油脂, 2021, 34(4): 87-89, 103.
Zhang X N, Li Y B, Huang Y J, et al.Optimization of alkali extraction process conditions of polysaccharides from Ginkgo biloba L. leaf with response surface methodology[J]. Cereals & Oils, 2021, 34(4): 87-89, 103.
[37] 曹淼, 化志秀, 曹正, 等. 夏秋茶多糖的超声波辅助提取工艺优化[J]. 安徽农业科学, 2023, 51(4): 174-177.
Cao M, Hua Z X, Cao Z, et al.Optimization of ultrasound assisted extraction of summer and autumn tea polysaccharide[J]. Journal of Anhui Agricultural Sciences, 2023, 51(4): 174-177.
[38] 李密转, 李名立, 陈宏燕, 等. 贵州锌硒茶茶多糖的超声辅助提取工艺优化[J]. 贵州农业科学, 2022, 50(4): 125-131.
Li M Z, Li M L, Chen H Y, et al.Optimization of extracting polysaccharides from Guizhou zinc-selenium tea by ultrasonic-assisted methodology[J]. Guizhou Agricultural Sciences, 2022, 50(4): 125-131.
[39] 汪咪娜, 王迪, 张静, 等. 响应面法优化生物酶法提取滇红茶多糖工艺技术研究[J]. 中国食品添加剂, 2023, 34(5): 168-175.
Wang M N, Wang D, Zhang J, et al.Optimization of enzyme extraction of tea polysaccharides from Yunnan black tea by response surface methodology[J]. China Food Additives, 2023, 34(5): 168-175.
[40] 罗兰心, 张静, 刘洋, 等. 响应面法优化酶法提取宁红茶多糖工艺[J]. 食品研究与开发, 2023, 44(2): 66-72.
Luo L X, Zhang J, Liu Y, et al.Optimization of enzymatic extraction of tea polysaccharides from Ninghong black tea by response surface methodology[J]. Food Research and Development, 2023, 44(2): 66-72.
[41] 刘舜慧, 吕淑珍, 李少华, 等. 响应面法优化乌龙茶提取茶多糖的工艺研究[J]. 鞍山师范学院学报, 2024, 26(2): 43-49.
Liu S H, Lü S Z, Li S H, et al.Optimization of extraction process of tea polysaccharide from oolong tea based on response surface methodology[J]. Journal of Anshan Normal University, 2024, 26(2): 43-49.
[42] 陈小强. 不同方法提制的绿茶多糖理化特性及生物学活性研究[D]. 杭州: 浙江工商大学, 2015.
Chen X Q.Study on physicochemical properties and biological activities of green tea polysaccharides extracted by different methods [D]. Hangzhou: Zhejiang Gongshang University, 2015.
[43] Fan M H, Zhu J X, Qian Y L, et al.Effect of purity of tea polysaccharides on its antioxidant and hypoglycemic activities[J]. Journal of Food Biochemistry, 2020, 44(8): 13277. doi: 10.1111/jfbc.13277.
[44] 石曾卉, 刘丽阳, 洪慧丽, 等. 山芹菜多糖的分离纯化,结构分析及抗氧化活性比较[J]. 现代食品科技, 2022, 38(10): 124-132.
Shi Z H, Liu L Y, Hong H L, et al.Isolation, purification, structure analysis and comparison of antioxidant activity of the polysaccharides from Ostericum sieboldin[J]. Modern Food Science and Technology, 2022, 38(10): 124-132.
[45] Huang J Q, Wang M Y, Wang Y, et al.Preparation, characterization and in vitro antioxidant activities of a homogeneous polysaccharide from Prunella vulgaris[J]. Fitoterapia, 2025, 181: 106371. doi: 10.1016/j.fitote.2024.106371.
[46] Luo Y, Zhao Z J, Chen H J, et al.Dynamic analysis of physicochemical properties and polysaccharide composition during the pile-fermentation of post-fermented tea[J]. Foods, 2022, 11(21): 3376. doi: 10.3390/foods11213376.
[47] 陈薛, 左欣欣, 徐安安, 等. 不同茶树品种鲜叶多糖的理化性质和抗氧化活性比较研究[J]. 茶叶科学, 2022, 42(6): 806-818.
Chen X, Zuo X X, Xu A A, et al.Comparative study on the physicochemical characteristics and antioxidant activity of the polysaccharides from fresh leaves of different tea cultivars[J]. Journal of Tea Science, 2022, 42(6): 806-818.
[48] Pan H H, Jiao W J, Wang F L, et al.Fabrication, characterization, and dihydromyricetin-loaded bioavailability of Pickering emulsions stabilized by Ampelopsis grossedentata polysaccharide-fish collagen peptide composite nanoparticles[J]. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2024, 701: 134987. doi: 10.1016/j.colsurfa.2024.134987.
[49] Xu Y, Wang S N, Xin L W, et al.Exploring the influence of different enzymes on soy hull polysaccharide emulsion stabilization: a study on interfacial behavior and structural changes[J]. Food Chemistry, 2025, 463: 141147. doi: 10.1016/j.foodchem.2024.141147.

Options

文章导航

模态框（Modal）标题

摘要

本文引用格式

Abstract

参考文献