超声波技术在绿茶浸提中的应用研究

Application of Ultrasonic Wave Technology on Extraction of Green Tea

以古丈绿茶为原料,在比较研究绿茶超声波辅助浸提对品质成分的浸出率高于传统水提的基础上,从品质成分浸出率角度对超声波辅助浸提绿茶的浸提时间、温度、茶水比和次数进行了优化筛选,得到了一套适合于绿茶的超声波辅助浸提技术参数。结果表明,采用茶水比1∶15、95℃水温、两次浸提(第一次、第二次水量分别为总水量的8/15、7/15)、每次15 min的超声波辅助浸提技术参数,氨基酸、水溶性蛋白质、茶多酚、水溶性碳水化合物、咖啡碱、简单儿茶素、酯型儿茶素、水浸出物的浸出率分别比传统水提提高23.13%、36.92%、14.88%、24.40%、19.24%、26.45%、10.12%1、2.27%,同时,每次浸提的时间比传统水提缩短15 min。

By using Guzhang green tea as raw material, the ultrasonic wave-assisted extracting experiment on optimizing and screening the parameter of extracting time, temperature, the ratio of tea with water and times was carried out from the aspect of tea quality coroponent, which was based on the research that the extracted rate of tea quality component by ultrasonic wave-assisted extraction was higher than that by traditional water extraction, and a set of suitable parameter of ultrasonic wave-assisted extraction for green tea was gained. The results show that by using the ultrasonic wave-assisted extraction parameters that are 1 ： 15 of tea with water,95 ℃ water temperature, two times extracting（ the amount of the first time is 8/15 of the total water, and the amount of the second time is 7/15）and 15 rain every time, the extracted rate of amino acid , water soluble protein, pelyphenol, water soluble carbohydrate, caffeine, simple catechin, estered catechin and water extracts can increase by 23.13% ,36.92%, 14.88% ,24.40%, 19.24% ,26.45%, 10.12% and 12.27% in sequence A. at the stone time, the extracting time can be shorten by 15 min comparing to traditional water extraction.