非水溶茶叶蛋白的提取工艺优化

论文编号:SW011  论文字数:8900,页数:22

摘 要：据一些零星的文献初步研究报道，茶叶蛋白和茶多酚一样具有一定的保健功能，而且茶叶蛋白既营养又保健。本文采用微量凯氏定氮法测得茶渣中含有22.99%的非水溶性茶叶蛋白质。用稀碱液提取茶渣中的蛋白质，测得提取后的粗茶叶蛋白质纯度达到40.97%。经过实验优化提取工艺后，提取后的茶渣中的非水溶性茶叶蛋白质含量仅剩0.020 g/100ml—0.035g/100ml，同时减少提取所用稀碱液的量,为一次性提取所需的洗碱液量的2/3，并且相对一次性提取，还稍微提高了非水溶性茶叶蛋白质的提取率。这些研究为茶叶的综合利用和开发新蛋白质资源作了初步探索。为茶叶保健食品的开发和茶叶食品的加工工艺和生产技术提供理论依据。
关键词：非水溶性茶叶蛋白；提取工艺；优化

Optimization the extraction technology of Water insoluble tea protein

Abstract: Some report showed that tea protein, as well as tea polyphenols, has certain health-caring function. In this paper, trace Kjeldahl Chazha measured by the presence of 22.99 percent of non-tea water-soluble protein. Chazha dilute alkali used in the extraction of protein, measured after the extraction of crude protein purity of tea reached 40.97 percent. After optimization of extraction technology, the Chazha extraction of non-water-soluble protein content of tea only 0.020 g/100ml-0.035g/100ml, while reducing the extract used dilute the amount of alkali, to extract the required one-time washing base Solution of the 2 / 3, and relatively one-time extraction, is also a slight increase in non-tea water-soluble protein extraction rate.These studies have made an initial research for the comprehensive utilization of tea and the development of new protein resources. And they also have provided the theoretical basis for the development of health food and the tea food processing and production techniques.

Keywords：Water insoluble tea protein; extraction technology

目  录
中文摘要 I
英文摘要 II
目录 III
1. 绪论 1
 1.1 茶渣问题 1
 1.2 茶叶蛋白质的提取方法 2
 1.3国内外现状及课题研究的内容和意义 2
2. 实验部分 3
 2.1 实验材料与仪器试剂 3
 2.2茶渣的组成成分测定 5
 2.3非水溶茶叶蛋白质的提取 7
 2.4茶叶蛋白质的提取率 7
 2.5优化非水溶性茶叶蛋白提取工艺 8
3. 结果与讨论 9
 3.1 茶渣组成成分分析  9
 3.2茶叶蛋白质的提取 11
 3.3提取工艺的优化 12
4．总结与展望 15
致谢 16
参考文献 17

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