茶叶高活性天然抗氧化剂的制备工艺

本文提出了用超滤和反渗透膜分离法制备茶叶抗氧化剂的新工艺。考察了膜分离过程中的操作条件如压力、温度、茶汁浓度等对透过流速及茶汁中化学成分的影响。实验表明，经果胶酶预处理和超滤处理后能得到澄清的茶汁，可供反渗透浓缩。再经喷雾干燥便可制得色泽、溶解性及颗粒均匀度俱佳的茶叶抗氧化剂。通过对猪油的油脂氢化抑制率的测定表明，膜分离新工艺制得的茶叶抗氧化剂具有比传统工艺制品更高的活性。

Technology of the Preparation of Highly-active Antioxidant From Tea

A technology of preparing tea antioxidant using ultrafiltration(UF) and reverse osmosis(RO) mem-brance separation was establishe.Effect of technical conditions such as pressure,temperature and tea infu-sion concentration etc,on the permeating rate and the components in the infusion was investigated.The clearinfusion obtained by pretreating with pectinase and by ultrafiltrating was concentrated by reverse osmois, andthe concentrated infusion was used to produce the tea antioxidant by spray drying. Compared with that pro-duced by the orthodox process,the antioxidant produced by the membrance separation technology possessed abetter appearane at color and evenness,a stronger water solubility and a more effective antioxidative efficien-cy.