论文编号:SW086论文字数: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
茶渣水解工艺研究......