中国食品学报2011，Vol.11Issue(5)：120-128,9.
水浸提绿茶有效成分的工艺优化研究
Optimization of Water Extraction Technology on Active Components from Tea Leave
摘要
Abstract
The water extraction experiments were carried out in order to investigate the effect of the extraction process on the active components from green tea leave. Based on the Box-Benhnken central composite design principles, the extraction conditions of tea polyphenols optimized by the response surface analysis after the single factor experiment were that the rate of tea leave and water was 1:54.9 (W/V), the temperature of extraction was 46.2%, the time of extraction was 9.6 min, and the extraction times was 2. The effect of extraction process on caffeine and amino acids were clearly explored by auxiliary analysis. The results could be provided significant basis for separation and concentration of efficacious substances in green tea leave by the combined process of water extraction and membranes.关键词
鲜茶叶/水浸提/茶多酚/咖啡碱/氨基酸/响应面Key words
fresh tea leave/water extraction/tea polyphenols/caffeine/amino acids/response surface引用本文复制引用
蔡邦肖,段玲靓..水浸提绿茶有效成分的工艺优化研究[J].中国食品学报,2011,11(5):120-128,9.基金项目
国家科技支撑计划项目(No.2007BAD62B05) （No.2007BAD62B05）
国家农业部行业科技开发专项(No.nyhyzx07-21) （No.nyhyzx07-21）
