超声波辅助提取安化黑茶中茶多酚的工艺研究

Research on Extraction Process of Tea Polyphenols in Anhua Black Tea with Ultrasonic Wave

为了探索超声波辅助法提取安化黑茶茶多酚的工艺条件,以乙醇为溶剂,利用正交试验法优化茶多酚的提取工艺。结果显示,当超声功率为100 W时,安化黑茶茶多酚提取的最佳工艺参数为料液比1∶10(g/mL)、乙醇体积分数50%、提取温度70℃、提取时间60 min,超声波协助提取提高了茶多酚和儿茶素的提取效率,为安化黑茶精深加工提供了重要的理论依据。

Taking the Anhua black tea as experiment materials,ethanol as extraction solvent,the extraction process of tea polyphenols was improved with orthogonal optimization method to explore extraction technology of tea polyphenols with ultrasonic wave.As a result,the optimal technological condition at 100 W of the ultrasonic power were as followings：ratio of liquor and material was 1：10（g/mL）,the concentration of ethanol was 50%,extraction temperature was 70 ℃,extraction time was 60 min.The extraction process with ultrasonic wave has highly efficiency and it provides an important theoretical basis for the deep processing of Anhua black tea.