现代食品科技2012，Vol.28Issue(9)：1161-1165,5.
低值单枞茶中茶多酚提取的比较研究
The Comparison Study of Different Methods to Extract Tea Polyphenols from Low Value Dancong Tea
摘要
Abstract
The research aimed to comparation study the extraction processes of tea polyphenol like hot water extraction, enzyme extraction, ultra-high pressure extraction, enzyme extraction combined with ethanol and enzyme extraction assisted with high pressure. Taking low value Dancong Tea as raw material and the yield of tea polyphenols as index, and comparing the the components of Catechin and antioxidant capacity of crude extracts by the five extraction methods. The results showed that the method of combined-enzyme extraction assisted with UHP get the highest extraction rate of 31.07%. Moreover, the antioxidation of the extra by this way was significantly higher than other methods and had the strongest ability to eliminate OH.关键词
单枞茶/茶多酚/提取Key words
dancong tea/ tea polyphenol/ extraction引用本文复制引用
江东文,江绮晴,黄佳佳,杨公明,杜冰..低值单枞茶中茶多酚提取的比较研究[J].现代食品科技,2012,28(9):1161-1165,5.基金项目
广东省教育部产学研项目(2009B090300138)、(2011B090400071) （2009B090300138）
