马黛茶中绿原酸水提取工艺研究

Studies on Water Extraction Technology of Chlorogenic acids from Mate Tea(Ilex paraguariensis)

目的:建立马黛茶中绿原酸水提取优化工艺。方法:以加压毛细管电色谱(p CEC)法测定马黛茶水提样品中绿原酸含量,通过浸提时间、浸提水温、茶水比3因素3水平设计正交试验确定最佳工艺。结果:马黛茶的最优水提取工艺:浸提温度75℃;料液比1∶35;浸提时间15 min。在优化的提取工艺条件下,马黛茶中绿原酸平均质量分数为(4.99±1.36)mg·g-1。结论:水提马黛茶绿原酸的方法简便可行,可用于马黛茶原料中绿原酸的含量检测,有利于马黛茶的科学泡茶并提高其营养价值。

Objective：To improve water extraction technology of chlorogenic acid from Mate Tea（Ilex paraguariensis）.Methods：Using pressurized capillary electrochromatogaphy,the amount of chlorogenic acids in water extraction solution was determined and the extraction process was improved through 3 factors（extraction time,temperature and ratio of tea and water）and 3 levels orthogonal designResults：The results indicated that the optimal extraction process was as follows：extraction temperature 75 ℃,ratio of material to liquid 1∶35 and extraction time 15 minThe average content of chlorogenic acids in Mate Tea（Iparaguariensis）was 499±136 mg·g-1 under this conditionConclusion：It is feasible and simple to extract chlorogenic acid from Mate Tea by means of water extracting technology for measuring chlorogenic acid and providing the method for daily drinking tea