微波辅助萃取(MAE)绿茶的浸提动态过程研究

Study on dynamic changes of green tea extraction during microwave-assistant extraction

以绿茶作为材料,采用微波辅助萃取(MAE)技术,变化微波功率、浸提时间、浸提溶剂量、浸提溶剂4个变量因子,对浸提过程中茶汤的有效成分——茶多酚、氨基酸和咖啡碱等动态变化进行研究。比较绿茶中不同有效成分在不同条件下进行MAE过程的萃取效率,并利用SPSS软件把动态过程归结为各种模型,得到的模型分别是:Y=-10.877+0.40055×X-0.00196×X2+3.324×10-6×X3(360W);Y=-2.472+0.27910×X-0.001167×X2+1.4345×10-6×X3(540W);Y=-16.492+0.72497×X-0.00463×X2+9.061×10-6×X3(720W)。

Experiments were conducted to study the dynamic changes of the effective components of green tea such as tea polyphenols, caffeine and amino acids during Microwave-Assisted Extraction（MAE）by varying solvent, microwave power, extraction period and ratio of solvent/matrix. SPSS （Statistics Package for Social Science） was employed to model the dynamic changes of green tea extraction process.