超微粉碎技术对绿茶主要功能成分溶出特性的影响研究

Study on dissolution rates of main function ingredient in green tea by technique of super fine crushing

为拓展超细绿茶粉的应用领域,研究超微粉碎技术对绿茶主要功能成分溶出特性的影响。结果发现,用20℃低温水浸提,超细绿茶粉中茶多酚、咖啡碱的浸出速度大于普通绿茶粉与原茶。用80℃热水浸提时,超细绿茶粉和普通绿茶粉中茶多酚、咖啡碱的浸出速度差别不显著,但高于原茶。

To extend area application of it,dissolution rates of main function ingredient in green tea by technique of super fine crushing were studied. The results showed that dissolution rates of tea polyphends and caffeine in super fine green tea particles were more faster than the conventional coarse powder and green tea in low temperature water（20 ℃）, and dissolution rates of tea polyphends and caffeine were little difference between super fine green tea particles and the conventional coarse powder in water with 80 ℃, but which were a difference as compared with the green tea.