Food and Fermentation Industries >

2011 , Vol. 37 >Issue 11: 121 - 124

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2011.11.037

Food and Fermentation Industries

Purification of Polysaccharides from Changshu Shajiabang Green Tea

  • Chen Yi-yong~ ,
  • Dou Xiang-long~ ,
  • Huang You-ru~ ,
  • Zhu Dong-xing~ ,
  • Yu Da~
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Online published: 2011-11-25

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Abstract

Crude green tea chang shu shajiabang was used as raw material to prepare tea polysaccharides.It then were purified by deproteinization and decolorization.The result showed that polyamide adsorption was the best purification (deproteinization and decolorization ) methods.The optimum decolorization technology was:The content of polyamide was 6 times of crude polysaccharides,and the polyamide column was eluted with 1.5 column volumes of deionized water at flow rate of 1.5mL/min.Under this technology,the protein removing rate was 95.8%.

Key words： tea polysaccharides;;purification;;decolorization

Cite this article

Chen Yi-yong~ , Dou Xiang-long~ , Huang You-ru~ , Zhu Dong-xing~ , Yu Da~ . Purification of Polysaccharides from Changshu Shajiabang Green Tea[J]. Food and Fermentation Industries, 2011 , 37(11) : 121 -124 . DOI: 10.13995/j.cnki.11-1802/ts.2011.11.037

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