青海黑枸杞茶叶中茶多酚含量的测定

目的]考察青海黑枸杞茶叶中荼多酚含量的较优提取工艺.方法]以青海黑枸杞茶为原料,水为浸提溶剂,采用AlCl3为沉淀剂对茶叶中茶多酚的提取进行了研究,探讨了沉淀剂用量、溶剂用量、浸提温度、浸提时间4个因素对茶叶中茶多酚提取的影响.结果]试验表明,以A1C13为沉淀剂,沉淀剂∶茶叶的质量比为0.9∶2.5、茶叶∶水的料水比为1∶32 g/nl、浸提温度为80℃、浸提时间50 rain时,茶多酚的提取率最高,为6.42％.结论]研究可为青海黑枸杞茶叶的进一步开发利用提供参考依据.

Determination of Tea Polyphenols in Qinghai Black Wolfberry Tea

Qbjective ] To investigate the optimal extraction conditions for tea polyphenols in Qinghai black wolfberry tea. Method ] TakingQinghai black ,olfberry tea as raw material, water as solvent, using A1C13 as the precipitant, extraction of tea polyphenols were studied. Theeffects of precipitant dosage, solvent dosage, temperature, time on the extraction of tea polyphenols were discussed. Result ] The results showedthat, with A1C13 as the precipitant, M （ precipitation agent） M （tea） = 0.9： 2.5, M （tea） ： V （water） = 1 ： 32 g/ml, extraction temperature 80℃, extraction time 50 rain, the extraction rate of tea polyphenols is the highest of 6.42%. Conclusion] The study can provide reference basisfor further development and utilization of Qinghai black woltberry tea.