梵净山翠峰茶多酚回流浸提工艺研究

Reflux Extraction Process Research of Tea Polyphenols in Cuifeng Tea from Fanjing Mountain

以茶多酚的提取率为指标,以水为溶剂,采用回流浸提法对梵净山翠峰茶中茶多酚的提取工艺进行研究。考察了浸提时间、浸提温度、料液比、浸提次数的单因素试验和正交试验。结果表明,最佳工艺条件为:浸提时间50 min,浸提温度70℃,料液比1∶30,浸提次数2次,浸提率为27%。该提取工艺具有简便、经济、提取率高,值得工业推广应用。

In order to extract tea polyphenol rate as the index, with water as the solvent, the reflux extraction process of tea polyphenols from Cuifeng Tea from Fanjing Mountain was studied. The extraction time, extraction temperature, ratio of liquid to material, extraction of single factor test and orthogonal test times were explored. The results showed that the optimum conditions were extraction time 50 min, extraction temperature 70 ℃, solid - liquid ratio 1 ： 30, extraction for 2 times, and the leaching rate of 27%. The extraction process was simple, economic, extraction rate high, and was wor- thy of popularization and application in industrial.