微波辅助提取安吉白茶有效成分工艺的优化  

Optimization of the Extraction Techniques of Effective Components from Anji White Tea

作　　者：刘畅[1] 马丽娜[1] 彭忠[1] 朱敏[1] 于淑池[1] 

机构地区：[1]湖州师范学院生命科学学院,浙江湖州313000

出　　处：《湖北农业科学》2012年第22期5147-5150,共4页Hubei Agricultural Sciences

基　　金：浙江省大学生科技活动计划项目(2010R42524)

摘　　要：采用微波辅助提取法,以安吉白茶茶多酚、茶多糖、咖啡因提取率为检测指标,通过单因素试验及正交试验,研究料液比、提取温度、微波功率及微波时间对安吉白茶3种有效成分提取率的影响。结果表明,安吉白茶有效成分综合提取的适宜提取条件为微波功率80 W,微波时间3 min,提取温度85℃,料液比1∶20(m/V,g∶mL)。在此条件下,茶多酚、茶多糖、咖啡因的提取率分别为13.7%、2.8%、1.9%。Tea polyphenol,tea polysaccharide and caffeine were extracted from Anji white tea using microwave assisted method.Single factor tests and orthogonal experiment were conducted to study the effects of solid to liquid ratio,extraction temperature,microwave power and microwave processing time on yield of the 3 effective components.The result indicated that the most suitable conditions for extraction of effective components from Anji white tea were,microwave power,400 W;microwave processing time,3 min;extraction temperature,85 ℃;solid to liquid ratio,1∶20(m/V,g∶mL).Under the optimized extraction conditions,the yield of tea polyphenol,tea polysaccharide and caffeine was 13.7%,2.8%,1.9% respectively.

关 键 词：安吉白茶 茶多酚 茶多糖 咖啡因 提取工艺 正交试验 

分 类 号：Q949.758.4[生物学—植物学]