热浸提法提取茶叶中茶多酚的方法优化

Optimization of Hot Extraction Method for Extracting Tea Polyphenols from Tea Leaves

为探究热浸提法提取立顿绿茶中茶多酚的最佳工艺条件,以乙醇为溶剂,选取液固比、溶剂浓度、浸提时间和提取温度4个指标为影响因素,以茶多酚的提取率为考察指标,采用正交试验设计表L16(45)设计试验条件,对提取工艺进行了优化.结果表明,各因素对茶多酚提取率的影响大小依次为液固比>溶剂浓度>浸提温度>提取时间,最佳的提取工艺条件为:液固比120∶1、提取温度80℃、浸提时间30 min、乙醇浓度75%,在该条件下茶多酚的提取率可达茶叶质量的17.23%.

In order to explore the best process conditions of the thermal extraction to extract polyphenols of the green tea,the extraction process was optimized by orthogonal design of experiment table L16(4^(5))design test conditions.In this process,the liquid-solid ratio,solvent concentration,extracting time and extracting temperature were chosen as the influence factors of the extraction rate of tea polyphenols and the examining index.Ethanol was used as the extraction solvent.The results showed that the influence of various factors on the extraction yield of tea polyphenols was the liquid-solid ratio>the concentration of the solvent>extraction temperature>extraction time.The optimal extraction conditions were as follows:liquid-solid ratio 120∶1,extraction temperature 80℃,extraction time 30 min,ethanol concentration 75%.Under these conditions,the extraction yield of tea polyphenols can reach 17.23%of the mass of tea.