茶叶微波超声波耦合动态逆流浸提工艺

Combined Dynamic Countercurrent Extraction Technology with Microwave Ultrasonic-wave Extraction for Tea

应用设计的微波超声波耦合动态逆流浸提机,以水为溶剂,茶鲜叶为原料,进行了茶叶有效成分的浸提试验。研究了浸提功率、料液比和浸提时间3因素对茶叶主要有效成分浸提率的影响,并通过L9(34)正交试验设计,对浸提工艺进行优化。结果显示,该设备的最佳浸提工艺参数为:浸提时间6 min(微波)+6 min(超声波),料液比1∶20,浸提功率1.0 kW(微波)+1.0 kW(超声波)。茶多酚、氨基酸、咖啡碱的浸出率均高于常规的水浸提,而浸提时间是常规浸提的1/5,浸提次数是常规浸提的1/2,浸提温度是常规浸提的1/2。

The combined dynamic countercurrent extraction equipment by microwave and ultrasonic-wave was investigated.The structural composition,working principle and technical characteristics of the equipment were introduced.The experiment of extracting more effective components of tea with the combination dynamic countercurrent extraction process by using microwave and ultrasonic-wave was tried with setting water as solvent and fresh tea leaves as raw materials.The rate of extracting effective composition in tea by using different extraction powers,extraction ratios of solid-liquid and extraction time were investigated.And the extraction process was optimized by L9（34） orthogonal experimental design.The experimental results showed that the optimal extraction process parameters of the device were extraction time microwave 6 min ＋ ultrasonic-wave 6min,solid-liquid ratio 1∶20,extraction power microwave 1.0kW ＋ ultrasonic-wave 1.0kW.The extracting rate of tea polyphenol,amino acids and caffeine was higher than the normal extraction,and the extraction time,the extracting times and the extraction temperature were 1/5,1/2 and 1/2 of the normal extraction,respectively.