微波提取低档茶叶茶多酚的研究

Research on Extracting Polyphenols from Low-end Tea by Using Microwave

茶叶中舍有丰富的营养成分和对人体预防和治疗某些疾病的有效成分,如茶多酚类物质等。我国是全球第二大茶叶生产国,由于茶叶加工工艺的原因,在加工过程中会产生2%左右的低档茶和茶末、茶灰、茶梗等(称"下脚料"),为此,应用微波技术对低档茶提取茶多酚进行了研究,对影响微波提取的4个因素(微波辐射强度、微波辐射时间、微波辐射次数、不同茶水比)进行了实验,结果表明,利用微波技术对低档茶提取茶多酚,其生产流程简单、效率高、产品质量好,产品无溶剂和重金属残留。

Polyphenols are effective in preventing and curing some diseases. This paper explains a study of using microwave energy to extract polyphenols from low-end tea and the factors which impacted microwave extraction, including microwave intensity, sample irradiation time, microwave frequency and the proportion of various teas in water. This safe, convenient and highly efficient technique produces a continuous flow of polyphenols, with no residual solvent or heavy metals.