河南理工大学学报：自然科学版2011，Vol.30Issue(5)：625-628,4.
茶叶有效成分茶多酚的提取工艺研究
The extraltion process research on tea potyphenols
摘要
Abstract
Ferrous tartrate as the color reagent, spectrophotometric study of tea polyphenols using ultrasonic extraction and boiling organic solvent extraction and traditional extraction methods such as three kinds of extraction influenced on the extraction rate of tea polyphenols and quality. The maximum absorption wavelength of 545 nm, tea polyphenols in the 0.00 - 0.09 mg·mL^-1 range, the absorbance and concentration showed a good linear relationship. The results show that under the same conditions, ultrasonic method has characteristics of low cost, easy operation, high extraction rate, oxidation loss of small, high purity advantages of improved product quality. And the effect of extraction is better than boiling water extraction and traditional organic solvent.关键词
茶叶/茶多酚/分光光度法/酒石酸亚铁Key words
tea/tea polyphenols/spectrophotometry/ferrous tartrate分类
化学化工引用本文复制引用
斯琴格日乐,恩德..茶叶有效成分茶多酚的提取工艺研究[J].河南理工大学学报：自然科学版,2011,30(5):625-628,4.基金项目
国家自然科学基金资助项目 （）
河南省科技计划重点攻关项目（092102210360）. （）
