速溶红茶茶多酚提取工艺优化及因子效应分析

Extraction Technology Optimum of Polyphenols in Instant Black Tea and Factor Effect Analysis

通过正交旋转回归试验获得高茶多酚得率的速溶红茶制作最佳提取条件:茶叶颗粒为1 mm、料液比为1∶20(g/mL)、浸提温度为60℃、超声波功率为300 W、浸提时间为40 min,速溶红茶的茶多酚得率为34.52%。因子效应分析结果表明,不同提取因子对速溶茶茶多酚得率的贡献值表现为超声波功率>茶粉细度>料液比>浸提时间>浸提温度。

The quadratic orthogonal rotation combination design was used to research optimum extraction con-ditions of higher polyphenols in instant black tea, which included tea particle at 1 mm, solvent to solid ratios at 1：20（g/mL）, extraction temperature at 60℃, ultrasonic power at 300 W, extraction time for 40 min, and the tea polyphenols yield reached to 34.52%. Factor effect analysis indicated that contribution vaule from different factors to polyphenols yield manifested ultrasonic power〉tea particle〉solvent to solid ratios〉extraction time〉extraction temperature.