Poor thermal stability of tea polysaccharide, when the extraction temperature is too high, some of which ingredients to make the macromolecular polysaccharide polysaccharide glycosidic bond breakage caused partial loss of ¨ \ u8230X. Xiu-Ping Wang, etc. ¨ \ u24341X single factor test showed that 70 to 80 ℃. Last but not least, do not blindly seek after the beautiful shape for china green tea, as tea is a kind of natural plant, and it has been picked and roasted.
Extraction temperature is conducive to the kind of tea, tea polysaccharide and its activity play, the temperature is too high tea polysaccharides rates have declined. Sun Qiuxiang the four. Single-factor test also shows that the dragon well tea polysaccharide production in 60-70 ℃ at a higher, rather than the temperature the higher the better. Naturally, the longjing shoots won’t be so neat.
Huang Jiedeng the old one, single factor test in the extraction rate of tea polysaccharide extension with the extraction time increased, there has been no decline in the yield of the phenomenon, which may be related to the choice of the extraction temperature is lower. The study in the other conditions being equal, changes in extraction time, found that when the extraction time of 3 h when the tea polysaccharide extraction rate of up to 3.227%. Tea is a living necessity to us. West Lake longjing is well received by people.
When the solid-liquid ratio of l: 40 Longjing tea polysaccharide extraction rate when 3.437%. Liquid is large, solid-liquid phase concentration of active ingredient difference is too small, the extraction process in the mass transfer is slow, less the amount of polysaccharides dissolved in the solvent; with the solid-liquid ratio decreases, the concentration difference by two-phase large mass transfer speed, spread to the polysaccharide in the solvent increases. The mountains surrounding the West Lake, together with the warm climate and abundant rainfall, have given birth to the special glamour of the West Lake longjing.
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