单因素实验设计在茶多酚水提取工艺研究中的应用

Effect of single factor experiment design on water extraction of tea polyphenol

针对普洱茶中茶多酚含量的测定,利用水提取方法提取茶叶中的茶多酚.采用单因素实验设计考察了浸提温度、浸提时间和料液比三个因素对茶多酚提取率的影响,并通过验证实验对单因素考察结果进一步确定.实验结果表明,随着浸提温度的升高,茶多酚溶解度增大,但是过高的温度不利于多酚的稳定;随着浸提时间的延长,茶多酚浸出量也随之增加,但时间过长茶多酚在溶液中发生氧化损耗;随着料液比的增大,茶多酚的浸出率总体呈现出上升趋势.最终确定最佳提取工艺条件为:浸提温度为90℃,浸提时间为40min,料液比为35倍.

In this paper, the extraction of tea polyphenol with water extraction was studied. According to single factor experimental design, the influence of three parameters on the extraction rate of tea polyphenol were investigated impor- tantly, including material/extraction solution ratio, immersing time and immersing temperature. The results show that the solubility of tea polyphenol increases with temperature elevating or immersing time lengthening or enlarging of materi- al/extraction solution ratio, but too high temperature will influent stable of polyphenol, too long time will cause oxidizing of polyphenol. The optimum extraction conditions were as follows： material/extraction solution ratio 40, immersing time 40 min, immersing temperature 90℃.