绿茶下脚料中茶多酚微波辅助提取工艺优化

[目的]为绿茶生产过程中下脚原料的综合利用寻求有效途径。[方法]采用响应曲面法,研究了微波辅助提取时微波功率、时间、进料量及其交互作用对绿茶下脚料中茶多酚提取效果的影响。[结果]确定了微波辅助提取茶多酚的工艺参数：微波功率500W,进料量800ml,微波处理时间190s。模型预测可获得茶多酚的提取率为16.32%,验证实际提取率为16.29%。[结论]响应曲面法优化的微波辅助提取工艺切实可行,远高于目前报道的其他工艺获得的提取率。

Optimization of Conditions to Extract Tea Polyphenol from Green Tea Leftover by Microwave-assisted Water Extraction Method Using Response Surface Methodology

[Objective]The research aimed to provide an effective approach for comprehensive utilization of green tea leftover.[Method] Response surface methodology (RSM) was employed to optimize conditions of microwave-assisted extraction of tea polyphenol from green tea leftover.Effects of microwave power,time,feed rate and their interaction on the extraction ratio of tea polyphenol during the processing were investigated.[Result]The optimum processing parameters were as follows:microwave power 500 W,microwave time 190 s and feed rate 800ml.The extraction ratio of tea polyphenol based on predictive model was 16.32% ,and practical yield rate verified as 16.29% .[Conclusion]A microwave-assisted extraction method has potential in extracting tea polyphenol from green tea leftover.