Abstract: In order to improve the extration of tea polyphenols，tea polysaccharide and caffine from old tea，a single-factor test was conducted with compound neutral protease method. The optimum extraction conditions were found with the ratio of cellulase，pectase and neutral protease as 1∶1∶3 and with the total enzyme dosage 0.3 mg/g at pH 6.0 under 50 ℃ for 1h enzymolysis.

摘要： 以茶多酚、茶多糖和咖啡碱的收率为指标，通过单因素实验，对中性蛋白复合酶法提取粗老茶叶中活性成分的工艺进行了考察。实验结果表明，较佳的工艺条件为：纤维素酶、果胶酶、中性蛋白酶的质量比为1∶1∶3，酶用量相对于粗老茶为0.3 mg/g，体系pH 值为6.0，酶解温度50 ℃，酶解时间为1 h。