超声波提取潮州凤凰茶茶多酚的工艺研究  

STUDY ON TECHNOLOGY FOR EXTRACTION OF TEA POLYPHENOLS FROM THE FENGHUANG TEA OF CHAOZHOU BY ULTRASONIC WAVE

作　　者：马瑞君[1] 朱慧[1] 陈佳莉[1] 王乃亮[1] 

机构地区：[1]韩山师范学院生物系,广东潮州521041

出　　处：《食品研究与开发》2008年第5期86-88,共3页Food Research and Development

摘　　要：以潮州凤凰茶为原料,用超声波法提取茶多酚,通过正交试验确定最佳提取工艺。结果表明最佳提取条件为:70℃、100W超声辐射下用80%乙醇按料液比1∶10提取20min。该法与常规溶剂提取法相比,具有提取时间短,产率高,氧化损耗小等特点。Tea polyphenols from the Fenghuang tea of Chaozhou was extracted by ultrasonic wave technology with orthogonal test method in this study. The results showed optimal extraction condition are the power of supersonic wave was 100 W, the time of extraction was 20 min, the temperature of extraction was 70 ℃ ,the solid-liquid ratio was 1：10 and the solvent was 80 % ethanol.This method could shorten extraction time, improve extraction rate and lessen oxidization in comparison with normal extraction.

关 键 词：超声波法 正交实验 茶多酚 

分 类 号：TQ28[化学工程—有机化工]