超声波法与传统醇提法提取茶叶总黄酮的比较研究

Comparative Research on Total Flavonoids Extracted from Tea by Ultrasound Extraction and Traditional Ethanol Extraction

采用正交试验设计,对超声波法提取茶叶中总黄酮的工艺条件进行了优化,并与传统醇提法进行比较。结果表明:超声波提取法可以明显提高茶叶总黄酮得率,乙醇浓度和提取次数对超声波提取影响达到极显著水平(P<0.01),液固比的影响达到显著水平(0.01<P<0.05),超声波提取茶叶总黄酮的最佳工艺为乙醇浓度90%,提取次数2次,液固比40∶1。与传统醇提法相比,茶叶总黄酮得率提高了11.9%。

The conditions for the ultrasound-extraction technology of total flavonoids from tea was optimized by orthogonal experimental designs, and compared with the traditional ethanol extraction method. Results showed that ultrasonic method could increase the rate of total flavonoids from tea efficiently, and ethanol concentration（P 〈 0.01 ）, extraction times（P 〈 0.01 ）and ratio of liquid to solid（0.01 〈 P 〈 0.05 ）has significant effects on flavonoids extraction. The optimal ultrasonic conditions were available in flavonoids extraction from tea as follows： ethanol concentration 90%, extraction times 2 and ratio of liquid to solid 40 ： 1. Comparing with the traditional ethanol extraction method, the rate of total flavonoids is increased by 11.9%.