不同条件下沸水浸泡提取普洱茶(熟茶)茶多酚实验研究

Extracting Tea Polyphenol by Steeping Puer Ripe Tea in Boiling Water in Different Conditions

目的探讨沸水浸泡提取云南勐库大叶种普洱熟茶茶多酚及含量,为产品研发提供理论依据.方法用分光光度法测定不同条件下沸水浸泡对提取普洱熟茶茶多酚的影响.结果沸水浸泡提取茶多酚的最佳组合为料液比1:45,提取时间12 min.在优化的提取工艺条件下,测定勐库大叶种普洱熟茶茶多酚,平均含量(2.63±0.19)mg/g.结论研究结果对科学合理指导普洱茶产品研发有参考依据.

Objective To investigate the extraction technology of tea polyphenol by steeping puer ripe tea in boiling water and to determin tea polyphenol in large-leaf puer ripe tea from mengku in yunnan province. Method Spectrophotometry was used to study the effect on extracting tea polyphenol by steeping puer ripe tea in boiling water in different conditions. Results The results indicated that the optimum extraction condition was as follows： ratio of material to liquid 1：45 and extraction time 12 min. Under this condition, the average content of tea polyphenol in large-leaf puer ripe tea from Mengku in yunnan province was （2.63 ± 0. 19） mg/g. Conclusion The results can provide scientific reference for the research and development of puer tea products.