云南勐库大叶种普洱茶(熟茶)茶多酚提取工艺研究及含量测定

Study on extraction technology and determination of tea polyphenol in puer ripe tea from Mengku in Yunnan province

采用L9(34)正交实验和分光光度法,确立云南勐库大叶种普洱熟茶中茶多酚的最佳提取工艺及其含量测定。结果表明,水提取普洱熟茶茶多酚的最佳组合为浸提温度85℃,料液比1∶25,水浴20min。在优化的提取工艺条件下,云南勐库大叶种普洱茶熟茶茶多酚,平均含量(5.20±0.09)mg/g。水提普洱茶茶多酚方法简便可行。

This study was aim to investigate the water extracting technology and determination of tea polyphenol in puer ripe tea from Mengku in yunnan province. The water extracting technology of tea polyphenol in puer ripe tea has been studied by means of orthogonal test L9（3^4）. The results indicated that the optimum extraction process was as follows： extraction temperature 85 ℃, ratio of material to liquid 1：25 and extraction time 20 min. Determined by spectrophotometry, the average content of tea polyphenol in ripe large-leaf puer tea from Mengku in yunnan province was （5.20±0.09） mg/g under this condition. It is feasible and simple to extract tea polyphenol from puer ripe tea by means of water extracting technology.