超滤膜分离对绿茶茶水处理效果的影响

Study on the influence of ultrafiltration membrane separation on the result of green tea processing

研究了超滤膜对绿茶茶水的分离效果 ,为超滤分离技术应用于绿茶饮料和茶多酚的工业生产提供了有关依据。研究结果表明 ,截留分子量小于 2 0 0 0 0的超滤膜 ,对茶水中的固形物、茶多酚的截留率分别高达 89%、 87% ;截留分子量高于 10 0 0 0 0的超滤膜可有效截留茶水中的大分子蛋白质和果胶类物质 ,改善了茶水的溶液特性 ,有利于茶多酚的工业生产 ;操作温度对茶水的超滤效果有显著影响。

In this paper,the effect of ultrafiltration membrane separation on green tea processing was studied with a view of providing some references for the application of the technology to the industrial production of green tea drinks and tea polyphenols.The results showed that the ultrafiltration membrane whose molecular weight cut-off (MWCO) was less than 20000 could cut off total solids and tea polyphenols by up to 89% and 87%,respectively,and that the membrane with MWCO more than 100000 was able to effectively cut off macromolecules such as proteins and pectic substances,which improved the characteristics of tea solution and favoured the industrial production of tea polyphenols.The study also indicated that operation temperature had a marked influence on the ultrafiltration of tea liquor.