安徽农业科学2016，Vol.44Issue(13)：80-82,109,4.
绿茶中茶多酚的超声波法提取工艺及HPLC法测定
The Extraction Conditions with Ultrasound and the HPLC Mensuration of Tea Polyphenols
摘要
Abstract
[Objective] The aim was to optimize extraction technique of tea polyphenols and determine its content. [Method] Taking Zhejiang green tea as raw material, the extraction of tea polyphenols by ultrasonic assisted method was studied. The content of tea polyphenols under the optimal conditions was determined by HPLC method, and was compared with the results determined by spectrophotometry. [Result] Through sin-gle factor and orthogonal experiments the optimal conditions of soaking tea polyphenols were determined as follows:70% ethanol concentration as solvent, ultrasonicwave extraction temperature at 70 ℃, extraction time of 25 min and the ultrasonicwave power with 60%(150 W), and the yield of tea polyphenols was 20. 87%. The content of tea polyphenols was 18. 17% by HPLC method after purification. [ Conclusion] The study can provide a reference for improvement of green tea in extraction technique and application of tea polyphenols in natural hangover drug.关键词
茶多酚/超声波/高效液相色谱Key words
Tea polyphenols/Ultrasonic/HPLC分类
农业科技引用本文复制引用
李慧,李溪,胡婕,周崇松..绿茶中茶多酚的超声波法提取工艺及HPLC法测定[J].安徽农业科学,2016,44(13):80-82,109,4.基金项目
湖南省教育厅科学研究项目(13C897) （13C897）
湖南省大学生研究性学习及创新性实验项目(湘教通[2014]248号,484) （湘教通[2014]248号,484）
国家级大学生创新创业训练计划项目(教高司函[2014]58号,8778)。 （教高司函[2014]58号,8778）
