摘要
探讨超临界CO2萃取绿茶中茶多酚的最佳工艺条件,通过单因素试验研究萃取过程中萃取压力、萃取温度、萃取时间、65%乙醇用量等工艺参数,再通过正交试验优化工艺条件。最终得到超临界CO2萃取法提取炒青绿茶中茶多酚的最佳工艺条件为:萃取压力27 MPa,萃取时间50 min,萃取温度55℃,65%乙醇用量100 mL。试验过程中采取分光光度法测定收集液的吸光度值反映茶多酚提取率,进而对试验结果进行分析。
This experiment focuses on the optimum conditions of extraction tea polyphenols in green tea with supercritical CO2.Through the single-factor experiments study extraction pressure,extraction temperature,extraction time,and 65 % ethanol content in the extraction process.Then through the orthogonal tests optimize processing conditions.The results that the supercritical CO2 extraction of tea polyphenols are extraction pressure at 27 MPa,extraction time for 50 min,extraction temperature at 55 ℃,65% ethanol dosage on 100 mL.During the experiments adopt spectrophotometry to measture the absorbance values of collecting fluid to reflect the extraction of tea polyphenols,and then analysis the experimental results.
出处
《食品工业》
北大核心
2011年第7期22-24,共3页
The Food Industry
基金
西华大学食品科学重点学科资助
关键词
茶多酚
超临界CO2
萃取
tea polyphenols
supercritical CO2
extraction
