微波对茶多酚浸出特性的影响研究

Study on Microwave Treatment to Improve Tea-Polyphenols Leaching

以水为介质,对绿茶进行微波处理,结果表明,微波处理绿茶有利于茶多酚浸出,料液比(W/V)1∶20,时间3min,微波浸提2次,再50℃水浴浸提1次,10min,茶多酚浸出率达90.55%,高于乙醇水浸提;高效液相色谱分析结果显示,经微波处理的茶叶,茶多酚制品儿茶素组成略有变化,但酯型儿茶素EGCG和ECG的含量下降不大。

Using purified water as the solvent, Green tea was extracted by microwave treatment.The result demonstrated that microwave treatment could improve leaching tea- polyphenols. Being leached 2 times by microwave (Material- water ratio 1:20,Time 3 min),then the green tea was leached by purified water(50℃ ) 1 time in 10min.The result showed that the leaching rate of tea- polyphenols was 90.55 percent, which was higher than that of being leached by the mixture of ethyl alcohol and water. The analysis of HPLC demonstrated that among the tea- polyphenols production made from the Green tea extracted by microwave treatment, there was a little alteration in catechin composition. However, there was not so much decrease to EGCG and ECG.