摘要
采用微波提取技术提取武夷岩茶茶叶中的黄酮,研究微波控制条件对黄酮提取率的影响,并在单因素的基础上进行正交试验。研究结果表明:微波提取可以有效缩短茶叶黄酮提取的时间并提高得率,微波提取时间和微波功率对微波提取影响达到极显著水平(P<0.01),液料比的影响达到显著水平(0.01<P<0.05),微波提取茶叶黄酮的最佳工艺为微波功率600W,提取时间2min,料液比为1∶20。
Microwave technology was used to the extract flavonoid in WuYi Rock Tea leaves, and the influencing factors of flavonoid extraction rate were studied through the single factors and orthogonal test. Results showed that microwave technology could reduce the extracted time and increase the extracted rate effeciontly and the microwave power （p〈0.01）, extracted time （P〈0.01）and feed-liquid rate （0.01 〈P〈0.05 ） had significant effects on flavonoid extraction. The optimal microwave conditions were available in flavonoid extraction of tea leaves as follows： the microwave power was 600 W, the extracted time was 2 min and the feed-liquid rate was 1：20.
出处
《食品研究与开发》
CAS
北大核心
2008年第2期15-18,共4页
Food Research and Development
基金
福建省科技厅重点项目“栅栏抑杀菌技术在冻茶生产上的应用示范”(2006S0043)
宁德师专科研资助项目(2006Y001)
关键词
武夷岩茶
黄酮
微波
提取工艺
WuYi Rock Tea
flavonoid
microwave
extraction processing
