超声-微波辅助联合提取茶多酚和茶多糖工艺研究

Optimization of Ultrasonic Microwave Assisted Extraction Technology of Theanine and Polysaccharides from Tea

以常熟"沙家浜"粗绿茶为原料,水为提取溶剂,研究提取时间、料液比和微波功率对茶多酚和茶多糖得率的影响,通过正交试验优化茶多酚和茶多糖的超声-微波辅助联合提取工艺.确定茶多酚和茶多糖的超声-微波辅助联合提取工艺为:提取时间40 min,液料比1:30(g/mL),微波功率80 W,固定超声功率50 W,在最佳工艺条件下,茶多酚得率为10.57%,茶多糖得率为3.25%.

Crude green tea named Changshu Shajiabang was used as raw materials. Water was used as extrac-tion solvent. The effect of extraction time,ratio of solid to water and microwave power on yield of theanine and polysaccharides from tea were investigated. Ultrasonic microwave assisted extraction technology of theanine and polysaccharides from tea are optimized by the orthogonal test. The optimum technology conditions for ultrasonic microwave assisted extraction of theanine and polysaccharides from tea were determined as follows： the extrac-tion time was 40 min,the ratio of solid to water was 1：30（g/mL）,microwave power was 80 W and ultrasonic power was 50 W. Under the optimum conditions,yield of theanine and polysaccharides from tea was 10.57% and 3.25%, respectively.