高山绿茶茶多酚提取工艺研究

目的]研究高山绿茶茶多酚的提取工艺,并优选其提取工艺。方法]以高山绿茶为原料,通过单因素试验和正交试验,对茶多酚进行乙醇溶液提取和超声波辅助提取。结果]高山绿茶茶多酚的醇提最佳条件为乙醇浓度50%,浸提温度为60℃,浸提30 min,料液比为1∶20,此时茶多酚的提取率为24.72%。超声波辅助提取最佳条件为乙醇浓度40%,浸提温度为60℃,浸提30 min,浸提1次,此时茶多酚的提取率为25.36%。结论]高山绿茶茶多酚的超声波辅助提取率稍高于醇提,但差别不大。

Study on the Extraction Technology of Tea Polyphenols from Mountain Green Tea

Objective]The research aimed to study the extraction technology of tea polyphenols from Mountain Green Tea,and optimize its extraction process.Method] Tea polyphenols from Mountain Green Tea were extracted with ethanol extraction and ultrasonic-assisted extraction.The extraction conditions were optimized by single factor and orthogonal experiment in this study.Result] The optimal extraction conditions of ethanol solution were as following: ethanol concentration of 50%,extraction temperature of 60 ℃,extraction time of 30 min,material-liquid ratio of 1∶ 20.Under the conditions,the extraction of tea polyphenols was 24.72%.The optimal extraction conditions of ultrasonic-assisted extraction were as following: ethanol concentration 40%,extraction temperature 60 ℃,extraction for 30 min.Under the conditions,the extraction of tea polyphenols was 25.36%.Conclusion] No big difference between these two extraction methods,with better extraction ratio of ultrasonic-assisted extraction of tea polyphenols from Mountain Green Tea than that of ethanol.