茶渣水解工艺研究

文档编号:SW086  文档字数:12353,页数:37

摘要：随着茶饮料的发展，全国各大企业夜以继日地对茶叶的加工提取，伴随着的是茶渣大量的堆积。本文先后利用稀硫酸和醋酸对红茶的茶渣进行了水解，并采用地衣酚法和3，5-二硝基水杨酸（DNS法 )分别对茶渣中戊糖和还原糖含量的测定。研究了温度、时间、稀酸浓度、固液比对水解结果的影响。同时对醋酸和硫酸的水解能力进行了比较，最终得到的最佳温度为121℃，水解时间为60min，稀硫酸浓度为3.0﹪，稀硫酸与茶渣的固液比为20g：100ml。温度60℃时，碱液水解茶渣脱蛋白效率较好。

关键词： 茶渣；水解；地衣酚法

Research on hydrolysis of hea residue
Abstract：With the development of tea beverage, many large enterprises began study on processing and extracting of tea, along with which is the accumulation of a large number of tea residue. In this article, dilute sulfuric acid and acetic acid is used in the black tea residue's hydrolysis, using lichens phenol method and 3,5 - dinitrosalicylic acid (DNS method) on the determination of the pentose and reducing sugar in tea residue. The author studied the effect of temperature, time, sulfuric acid concentration, solid-liquid ratio on the hydrolysis results. While acetic acid and sulfuric acid hydrolysis were compared, the optimum temperature is 121 ℃, the hydrolysis time is 60min, acid concentration of 3.0%, acid and tea residue of the solid-liquid ratio of 20g: 100ml. At temperature of 60 ℃, the efficiency of tea residue deproteinization hydrolysis in alkaline is better.
 
Key words：Tea-leaf;  Hydrolysis;  Lichen phenol method

目  录
中文摘要 I
英文摘要 II
目  录 III
1  绪论 1
1.1 茶饮料的发展 2
1.2 茶渣的大量形成 2
1.3 茶渣的可利用成分和利用途径 2
 1.4 戊糖简介以及几种糖的介绍 2
2.实验部分 7
2.1 实验材料和仪器 7
2.2 实验程序 7
 2.3 实验结果 12
2.4 小结 21
3  总结与展望 21
致  谢   22
参考文献 23
附录 25

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