微波、超声波对茶叶主要化学成分浸提效果的研究

浸提工艺是影响茶饮料品质的关键环节之一。如何在低温短时浸提条件下保持茶叶良好的品质和较高的内含成分浸出率，是茶饮料生产工艺急待解决的难题。尝试将微波、超声波应用于茶饮料浸提过程中，研究了两种浸提方法对茶叶主要化学成分浸出的影响，结果显示微波、超声波对茶多酚、氨基酸、咖啡碱的浸出率与常规浸提法相当,对蛋白质、果胶等大分子物质的浸出有抑制作用。分析了不同浸提方式茶汤中主要儿茶素的含量，结果表明超声波浸提茶汤中主要儿茶素的含量高于其它浸提方式。微波、超声波处理适合于茶饮料的浸提。

Effects of microwave and ultrasound assisted extraction of main chemical components of tea

The extraction of tea is one of the most important technologies in the production of tea beverage and affects the quality of tea beverage. How to maintain the extracting rates of main chemical components in tea infusions and the quality of tea beverage under lower temperature and for a shorter time would be a key objective of the production of tea beverage. The effects of microwave and ultrasound on the extraction of main chemical components of tea were studied. The results showed that both extracting methods had better effects on the extraction of the main chemical components of tea. The contents of tea polyphenols, amino acid and caffeine in tea infusions produced by using both extracting methods reached those of normal extracting method. Both extracting methods had retaining effects on the extraction of protein and pectin. Main kinds of catechins in tea infusions extracted by different extracting methods were analyzed by HPLC. The results showed that catechin content extracted by using ultrasound from tea infusions was higher than those extracted by other methods from tea infusions. It was concluded that both ultrasound and microwave were suitable for the extracting process in the production of tea beverage.