超声提取绿茶茶多酚研究  

Study on extraction process of tea-polyphenols substance from green tee by ultrasound wave

作　　者：郭树琴[1] 吴胜举[1] 牛春玲[1] 刘亚慧[1] 李岱[1] 

机构地区：[1]陕西师范大学物理学与信息技术学院,陕西西安710062

出　　处：《陕西师范大学学报（自然科学版）》2009年第1期36-38,共3页Journal of Shaanxi Normal University：Natural Science Edition

基　　金：国家自然科学基金资助项目(20572067;10474061)

摘　　要：在单因素基础上,通过正交实验,研究超声提取法对绿茶茶多酚提取率的影响,并优选出提取工艺的最佳条件.结果表明,超声波作用15 min提取率为10.710%,而水提浸作用1 h的提取率仅为10.638%,表明超声提取缩短了时间.正交实验的结果给出超声提取的最佳提取工艺为料液比1∶45,时间为15 min,功率为480 W.This article researched the effects of ultrasonic extraction on tea polyphenol extraction rate by the orthogonal design based on the single factor,and optimized the optimum extraction conditions of this extraction process.The result shows that the extraction rate of tea polyphenol was 10.710% be extracted 15 min cy ultrasound,while the extraction rate of tea polyphenol was 10.638% be extracted 1 h by the traction water.The ultrasonic extraction shortened the time and saved the energy.The optimal conditions ...

关 键 词：超声波提取法 茶多酚 正交试验 

分 类 号：TS272[农业科学—茶叶生产加工]