红茶和绿茶中茶多酚提取工艺研究

以红茶茶叶和绿茶茶叶为原料,考察浸提温度、时间、固液比、溶剂浓度对茶多酚提取的影响,并对其提取率进行了研究。结合正交试验,确定出了溶剂法提取茶多酚的最佳工艺条件。结果表明:红茶较优的提取工艺条件为固液比1︰80,乙醇浓度60%,浸提温度50℃,浸提时间30 min,此时茶多酚的提取率为20.35%;绿茶较优的提取工艺条件为固液比1︰80,乙醇浓度50%,浸提温度50℃,浸提时间40 min,此时茶多酚的提取率为25.44%。

Studies on Extraction Technologies of Tea Polyphenols from Different Types of Tea

Selecting the black tea and green tea leaves as the raw materials, the extraction techniques of tea polyphenols were investigated in the high-grade tea named as Puer. In the study, ethanol was used as the solvent, and the four factors： extraction temperature, ratio of solid-to-liquid, extraction time and the solvent concentration were selected at three levels to investigate the influences on the extraction of tea polyphenols. The results show that the optimum techniques of the black tea were that the extraction temperature was 50 ℃, the extraction time was 30 rain, the ratio of solid-to-liquid was 1 ： 80, the extraction ethanol concentration was 60% and thus the ratio of the extraction was 20.35%. The optimum techniques of the green tea were that the extraction temperature was 50 ℃, the extraction time was 40 min, the extraction ethanol concentration was 50%, the ratio of solid-to-liquid was 1 ： 80, and thus the ratio of the extraction was 25.44%.