中国食品添加剂Issue(3)：133-137,5.
从茶叶中提取茶多酚工艺的对比研究
The comparison of three process of tea polyphenols extraction from tea
摘要
Abstract
This paper compared the influence of three kinds of tea polyphenols extraction process which are hot water,ultrasonic and microwave extraction,on tea polyphenols extraction efficiency,and a series of single-factor tests were used to determine the optimum conditions for each process.The results showed that:the order of the extraction efficiency was microwave extraction ＞ ultrasound extraction ＞ hot water extraction.The optimum hot water extraction conditions were:material liquid ratio 1: 50,extraction temperature 70 ℃,time 80min;The optimum ultrasound assisted extraction conditions were:ultrasound power 200W,temperature 40℃,time 50min;The optimum microwave extraction conditions were:mid-range microwave,time 40s.Under the best conditions of each process,the tea polyphenols content extracted by microwave was the highest,which achieved 197.3mg·g-1,56.1％ and 28.2％ higher than that of hot water extraction and ultrasonic extraction yield respectively,thus,the microwave extraction will have a certain industrial popularization value.关键词
茶叶/茶多酚/热水浸提/超声波提取/微波提取Key words
tea/tea polyphenols/hot water extraction/ultrasonic extraction/microwave extraction分类
轻工纺织引用本文复制引用
高海荣,赵爱娟,陈秀丽,穆兵..从茶叶中提取茶多酚工艺的对比研究[J].中国食品添加剂,2017,(3):133-137,5.基金项目
河南省高等学校重点科研项目(15A15008420). （15A15008420）
