摘要
为探讨茶叶鲜叶与成茶中总黄酮含量的变化，首先对提取条件：乙醇浓度、提取温度、提取时间、pH值等进行研究，以确定最佳提取条件。在最佳提取条件下，对龙井43、龙井长叶、白毫早、乌牛早4个品种的鲜叶和成茶中总黄酮含量进行分析。结果表明：最佳提取条件为pH4，提取温度80～90℃，乙醇浓度60％，提取时间4h。4个品种中鲜叶黄酮类含量都显著高于成品茶。
In order to study the change of the flavonoids content between fresh tea and tea products, at first, extracting conditions as ethanol concentration, extracting temperature, extracting time, pH value ect are studied for the optimum extracting conditions. Then we research at Longjing 43, Longjingchangye, Baihaozao and Wuniuzao on the best method basis. As the results, the determination is better effect when pH4, temperature 80-90 ℃, ethanol 90% and extracting time 4 hours; the flavoniods content of fresh tea is much higher than tea products.
出处
《食品科技》
CAS
北大核心
2009年第9期184-186,共3页
Food Science and Technology
基金
河南省科技攻关项目(991020207)
关键词
茶叶
黄酮类
提取条件
含量
tea
flavonoids
extracting conditions
content
