超声波辅助提取苦荆茶中多酚类物质的研究  

Studies on extraction process of polyphenols substance from kujingcha by ultrasound wave

作　　者：屈平[1] 胡传荣[1] 

机构地区：[1]武汉工业学院食品科学与工程学院,湖北武汉430023

出　　处：《食品与机械》2007年第2期15-17,共3页Food and Machinery

基　　金：湖北省科技厅2004年科技攻关项目(项目编号:2004A201C08)

摘　　要：对超声波辅助提取苦荆茶中多酚类物质的工艺进行研究,讨论了各实验因素对实验结果的影响。经优化得到的工艺条件为:乙醇浓度60%、超声波功率为160W、乙醇:苦荆茶为12∶1、浸提时间25min。在此条件下进行实验,苦荆茶多酚类物质的得率为12.8%,纯度为63.5%。Study on the extraction of Polyphenols Substance（PS） from Kujingcha was carried out by ultrasound wave and the effects of experimental factors on experimental results were discussed. Optimal technological conditions were as follows： concentration of ethanol 60%, ultrasound wave power 160W, solvent ： tea 12 ： 1 ,extraction time 25 min. In the condition, the final results were that recovery of TP12.8%, purification of TP 63.5%.

关 键 词：苦荆茶 多酚类物质 超声波 性能 

分 类 号：TS272[农业科学—茶叶生产加工]