超声辅助提取都匀毛尖绿茶与红茶中茶多酚的工艺研究

Ultrasound-assisted Extraction of Tea Polyphenols from Duyun Maojian Green Tea and Black Tea Study of Technologies

以乙醇作为溶剂,用超声波辅助提取都匀毛尖红茶和都匀毛尖绿茶中茶多酚,从超声提取的时间、提取温度、乙醇的提取浓度、固液比四个因素研究其对茶多酚提取率的影响。通过单因素试验的结果,利用正交试验对各因素进行分析。结果显示,都匀毛尖红茶与绿茶中茶多酚提取优化后的工艺条件为:红茶固液比为1∶30,用质量分数为60%的乙醇,在70℃条件下超声波辅助提取50 min,茶多酚的提取率可达14.98%;绿茶固液比为1∶40,用质量分数为40%的乙醇,在70℃条件下超声波辅助提取50 min,茶多酚的提取率可达24.93%。

Tea polyphenols in Duyun Maojian Black Tea and Duyun Maojian Green Tea were extracted with ethanol as solvent,and the effects on the extraction rate of tea polyphenols were studied from extraction time,extraction temperature,extraction concentration of ethanol and solid-liquid ratio.The orthogonal test was used to analyze the factors via the single factor test results.The results showed that the optimum extraction conditions of tea polyphenols in Duyun Maojian black tea and green tea were as follows:For the black tea,the extraction rate of tea polyphenols could reach 14.98%when the solid-liquid ratio of black tea was 1:30,the extracting solution was 60%ethanol-water solvent,the extraction time was 50 minutes,and extraction temperatureat was 70℃.For the green tea,the extraction rate of tea polyphenols could reach 24.93%when the solid-liquid ratio of black tea was 1:40,the extracting solution was 40%ethanol-water solvent,the extraction time was 50 minutes,and extraction temperatureat was 70℃.