高山绿茶茶多酚提取工艺研究 |
| |
引用本文: | 王慧,蒋莲芬,唐超,葛蔚,刘永举,王清吉. 高山绿茶茶多酚提取工艺研究[J]. 安徽农业科学, 2012, 0(7): 4007-4009 |
| |
作者姓名: | 王慧 蒋莲芬 唐超 葛蔚 刘永举 王清吉 |
| |
作者单位: | 青岛农业大学生命科学学院,山东青岛,266109;山东省招远市畜牧兽医工作站,山东招远,265400;青岛农业大学生命科学学院,山东青岛266109;山东省高校植物生物技术重点实验室,青岛农业大学,山东青岛266109 |
| |
摘 要: | [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。
|
关 键 词: | 茶多酚 醇提 超声波辅助提取 |
Study on the Extraction Technology of Tea Polyphenols from Mountain Green Tea |
| |
Affiliation: | WANG Hui et al(College of Life Science,Qingdao Agricultural University,Qingdao,Shandong 266109) |
| |
Abstract: | [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. |
| |
Keywords: | Tea polyphenols Ethanol extraction Ultrasonic-assisted extraction |
本文献已被 CNKI 万方数据 等数据库收录! |
|