茶叶总黄酮的提取工艺研究

Research on extraction technology of flavonoids from tea

黄酮类物质是茶叶的重要组成成分。本试验采用乙醇热提法提取茶叶中黄酮,结合正交试验设计研究时间、温度、乙醇浓度以及固液比4个因素对茶叶黄酮提取得率的影响。结果表明:各个因素对茶叶黄酮提取得率影响的主次顺序为乙醇浓度>固液比>温度>时间,茶叶黄酮的最佳提取条件为提取时间1h、提取温度80℃、乙醇浓度70%、固液比(g/ml)1:20。

Flavonoids are important components of tea. Hot ethanol extraction method was used to extract flavonoids from tea in the experiment. The impact of time, temperature, ethanol concentration and the ratio of solid to liquid on the rate of tea flavonoids extraction was studied using orthogonal experiment. The results indicated that： The influence of these four factors on the rate of tea flavonoids was orderd as following： ethanol concentration〉solid-liquid ratio〉temperature〉time and the best condition of tea flavonoids extraction was：time 1 h, temperature 80 ℃, 70% ethanol, solid-liquid ratio（g/ml） for 1 ： 20.