安吉白茶茶多酚提取工艺的研究  

Studies on Extraction Technology of Tea Polyphenols from Anji White Tea

作　　者：于淑池[1] 马丽娜[1] 王乘慧[1] 刘畅[1] 朱敏[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：《安徽农业科学》2011年第12期7116-7118,共3页Journal of Anhui Agricultural Sciences

基　　金：浙江省大学生科技创新活动计划项目(新苗人才计划2010R425024)

摘　　要：[目的]研究安吉白茶茶多酚的提取工艺,为安吉白茶茶多酚的工业化生产提供理论指导。[方法]以安吉白茶为原料,以茶多酚得率为指标,通过单因素试验和正交试验,对离子沉淀法、醇提法、微波辅助提取法3种提取方法进行了比较。[结果]离子沉淀法在沉淀比为3∶20、沉淀pH为6、浸提时间为2.5 h、浸提温度为80℃的条件下茶多酚得率为20.8%;醇提法在浸提温度为80℃、料液比为1∶25、浸提时间为2 h、乙醇浓度为70%的条件下茶多酚得率为15.9%;微波辅助提取法在浸提温度为70℃、料液比为1∶25、微波时间为40 s、微波功率为80 W的条件下茶多酚得率为20.7%。[结论]微波辅助提取法是茶多酚工业化生产较理想的一种提取工艺。[Objective] The aim wwas to study the extraction technology of tea polyphenols from Anji white tea in order to provide some theoretical guidance for the industrial production of tea polyphenols from Anji white tea.[Method] Taking Anji white tea as raw material and the yield of tea polyphenols as index,three kinds of extraction processes like ion precipitation,ethanol extraction and microwave assisted method were compared by single factor experiments and orthogonal tests.[Result] As for ion precipitation,the yield of tea polyphenols reached 20.8% under extraction conditions of sedimentation ratio 3∶20,precipitation pH 6,extraction time 2.5 h and extraction temperature 80 ℃.As for ethanol extraction,the yield of tea polyphenols reached 15.9% under extraction conditions of extraction temperature 80 ℃,liquid ratio 1∶25,extraction time 2 h and ethanol concentration 70%.As for microwave assisted method,the yield of tea polyphenols reached 20.7% under extraction conditions of extraction temperature 70 ℃,liquid ratio 1∶25,microwave time 40 s and microwave power 80 W.[Conclusion] Microwave assisted method is an relatively ideal extraction technology for the industrial production of tea polyphenols.

关 键 词：茶多酚 离子沉淀法 醇提法 微波辅助提取法 

分 类 号：TB553[理学—物理]