安徽农业科学Issue(7)：4007-4009,3.
高山绿茶茶多酚提取工艺研究
Study on the Extraction Technology of Tea Polyphenols from Mountain Green Tea
王慧 1蒋莲芬 2唐超 1葛蔚 1刘永举 1王清吉3
作者信息
- 1. 青岛农业大学生命科学学院,山东青岛266109
- 2. 山东省招远市畜牧兽医工作站,山东招远265400
- 3. 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
- 折叠
摘要
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.关键词
茶多酚/醇提/超声波辅助提取Key words
Tea polyphenols/ Ethanol extraction/ Ultrasonic-assisted extraction分类
农业科技引用本文复制引用
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,(7):4007-4009,3.
