茶渣水解工藝研究

生物工程論文編號:SW086  論文字數:12353,頁數:37

目  錄
中文摘要 I
英文摘要 II
目  錄 III
1  緒論 1
1.1 茶飲料的發展 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徑 2
 1.4 戊糖簡介以及幾種糖的介紹 2
2.實驗部分 7
2.1 實驗材料和儀器 7
2.2 實驗程序 7
 2.3 實驗結果 12
2.4 小結 21
3  總結與展望 21
致  謝   22
參考文獻 23
附錄 25

摘要：隨著茶飲料的發展，全國各大企業夜以繼日地對茶葉的加工提取，伴隨著的是茶渣大量的堆積。本文先后利用稀硫酸和醋酸對紅茶的茶渣進行了水解，并采用地衣酚法和3，5-二硝基水楊酸（DNS法 )分別對茶渣中戊糖和還原糖含量的測定。研究了溫度、時間、稀酸濃度、固液比對水解結果的影響。同時對醋酸和硫酸的水解能力進行了比較，最終得到的最佳溫度為121℃，水解時間為60min，稀硫酸濃度為3.0﹪，稀硫酸與茶渣的固液比為20g：100ml。溫度60℃時，堿液水解茶渣脫蛋白效率較好。

關鍵詞： 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