大山村野茶茶多酚提取工艺研究

Study on the Extraction of Tea Polyphenols from Wild Tea in the Mountain Village

[目的]研究大山村野茶茶多酚提取工艺。[方法]以安徽大山村野茶为原料,采用传统方法与超声波辅助提取茶多酚,通过单因素试验和正交试验优化提取条件。[结果]在相同条件下,超声波辅助提取的茶多酚得率明显高于传统方法。野茶茶多酚最佳超声波辅助提取条件:浓度60%乙醇,料液比为1∶20,提取温度60℃,提取时间45min,超声波功率320W。该条件下,野茶茶多酚提取得率为11.28%,含量为89.81%。[结论]该研究为大山村野茶的进一步开发利用提供了理论依据。

[Objective]The extraction of tea polyphenols from wild tea in the mountain village was studied.[Method] Tea polyphenols from wild tea in the mountain village of Anhui Province were extracted by traditional method and ultrasonic-assisted extraction method.The extraction conditions were optimized by single factor and orthogonal experiment in this study.[Result] Under the same conditions,the yield of tea polyphenols by ultrasonic-assisted extraction method was obviously higher than that by traditional method.The optimal extraction conditions were as following：60%（ V/V ）ethanol,solid-liquid ratio of 1：20,temperature of 60 ℃,extraction time of 45 min and ultrasonic power of 320 W.Under these conditions,the yield of tea polyphenols from wild tea was 11.28% and the content was 89.81%.[Conclusion]The research provided certain theoretical basis for the development and utilization of wild tea in the mountain village.