基于离子液体与超声波辅助提取普洱茶茶多酚的工艺优化

Optimization of Extraction Technology of Tea Polyphenols From Pu-erh Tea Based on Ionic Liquid and Ultrasonic Wave

本试验利用新型绿色环保溶剂离子液体(1-丁基-3-甲基咪唑溴盐,[BMIM]Br)为提取溶剂,采用超声波辅助提取普洱茶中茶多酚。在以[BMIM]Br浓度、提取时间、提取率及料液比为单因素的试验基础上,进行响应面法优化普洱茶茶多酚的提取工艺。确定最佳提取工艺为:[BMIM]Br浓度0.3 mol/L,料液比1:30,提取时间20 min,超声波功率590 W。在此条件下,普洱茶茶多酚的提取率为8.40%。离子液体与超声波协同作用有效提升了普洱茶茶多酚的提取率,为茶叶中茶多酚的提取工艺提供了新的参考。

In this experiment,a new green solvent ionic liquid(1-butyl-3-methylimidazolium bromide,[BMIM]Br)was used as the extraction solvent to extract tea polyphenols from Pu-erh tea by using ultrasonic-assisted method.Based on the single factor experiments of[BMIM]Br concentration,extraction time,extraction rate and solid-liquid ratio,response surface methodology was used to optimize the extraction process of tea polyphenols from Pu-erh tea.The optimum extraction conditions were as follows:[BMIM]Br concentration 0.3 mol/L,solid-liquid ratio 1:30,extraction time 20 min,ultrasonic power 590 W.Under these conditions,the extraction rate of tea polyphenols from Pu-erh tea was 8.40%.The synergistic effect of ionic liquid and ultrasonic can effectively improve the extraction rate of tea polyphenols from Pu-erh tea,which provides a new reference for the extraction process of tea polyphenols.