残茶中绿色素的微波提取工艺及其稳定性研究  

Study on Microwave Extraction Technology and Stability of Green Pigment from Abandoned Tea

作　　者：朱荣莉[1] 邰杰[1] 刘军海[1] 

机构地区：[1]陕西理工学院化学与环境科学学院,陕西汉中723001

出　　处：《食品与发酵科技》2010年第6期43-46,共4页Food and Fermentation Science & Technology

摘　　要：本文采用微波辅助法从残茶中提取茶绿色素,在单因素实验基础上,通过正交试验优化提取工艺条件。结果表明,以无水乙醇为提取剂,液料比为10:1、微波功率为600W、微波作用时间120s、提取温度65℃时,在此条件下,茶绿色素提取率可达27.48%。并对茶绿色素的稳定性进行考察,结果表明,温度对茶绿色素几乎无影响;碱性条件下茶绿色素稳定性较差;Cu2+、Zn2+、Mg2+和Al3+对茶绿色素的影响不大,而Fe3+对茶绿色素稳定性影响较大。The microwave-assisted extraction of green pigment from abandoned tea is studied in this paper,and technological conditions are optimized through orthogonal test based on single factor.The result shows that the optimum conditions are as follows： ethanol as solvent,ratio of liquor to material 10：1,microwave power 600W,microwave time 120s and extraction temperature 65℃.The extraction rate can reach to 27.48% in the optimum conditions.The stability study showed that green pigment has little relation with temperature,but can’t exist in alkaline system.Metal ions Cu2＋、Zn2＋、 Mg2＋ and Al3＋ are less effect on the stability of tea green pigment,but Fe3＋has significantly affect to stability.

关 键 词：茶 绿色素 微波 提取工艺 稳定性 

分 类 号：TS272.3[农业科学—茶叶生产加工]