茶多酚提取优化工艺研究

Optimization of Extracting Technics on the Edible Level Tea-polyphenol from the Tea

本文研究了可食用茶多酚的提取优化工艺。萃取剂为乙醇，料液比1：15，浸提过程伴随300W超声波震荡，就乙醇的浓度、提取温度、提取时间和提取次数等因素利用正交设计筛选了茶多酚的最佳提取工艺条件，并对浸提液最佳离子沉淀方法作了比较。结果表明，茶多酚提取的最佳工艺条件为：65％的乙醇溶液作浸提剂，当浸提温度为50℃，浸提时间30min，两次超声波辐射浸提后茶多酚从粗茶叶中的提取率为20．1％。沉淀剂AlCl3和ZnSO4质量比为1：2对茶多酚的沉淀效果最佳，pH=6．0。

The optimization of extracting condition on edible tea-polyphenol （TP）from the Tea was studied in this paper. When Ethyl alcohol is extraction solvent along with shaking the ultrasonic of 300 W and ratio of solvent to material is 15：1, the best technological condition such as ethanol concentration, extracting temperature, extraction time and extracting times etc was selected with orthogonal design; and comparison on best deposition methods with hydronium. As a resuit, the optimal conditions are as follows：extraction solvent is 65 % ethanol, extraction temperature is 50 ℃, extraction time is 30 minute , and the extraction yield of tea-polyphenol from the Tea is 20.1% after two times of the extraction with ultrasnic. The best mass ratio of the precipitating agent AlCl3 and ZnSO4 is 1：2 and pH is 6.