高压脉冲电场技术提取茶汤的工艺研究

Process of Tea Soup Extracted by Pulsed Electric Field

为了获得高压脉冲电场(PEF)提取生产绿茶汤的最佳工艺条件,以茶多酚提取率为指标,用PEF提取技术生产绿茶汤,分别研究电场场强、脉冲个数、脉冲频率和料液比等因素对茶多酚提取率的影响。在得出单因素适宜范围的基础上,利用Design Expert软件设计响应面实验,进行响应面分析,得出PEF提取生产绿茶汤的最优条件如下:电场强度37 kV/cm、脉宽2.5μs、料液比为1∶30、脉冲个数10个、脉冲频率2700 Hz.

In order to get the most suitable experiment tea soup production, Polyphenols extraction rate was inv conditions of pulsed electric field （PEF） technology on estigated as the index when green tea soup was extracted by PEF. The effects of electric field strength, pulse number and pulse frequency on the extraction rate of tea polyphenols were researched under the conditions that solid-liquid ratio 1 ： 30, pulse width 2.5 μs. On the basis of the most suitable single factor experiments, response surface methodology was used to optimize experiment scheme. The most suitable experiment conditions for PEF extraction were electric field strength merely 37 kV/cm, pulse number 10 and pulse frequency 2700 Hz under the conditions that solid-liquid ratio 1：30, pulse width 2.5 μs.