信阳毛尖茶多酚提取工艺研究  

Study on Extraction of Tea Polyphenol from Xinyang Maojian tea

作　　者：韩艳霞[1] 陈金峰[1] 

机构地区：[1]开封大学化学工程学院,河南开封475004

出　　处：《化学世界》2011年第6期321-322,326,共3页Chemical World

摘　　要：研究温度、料液比、浸取时间三个因素对信阳毛尖中茶多酚提取率的影响,并设计L9(33)正交试验进行提取工艺优化研究。结果表明:水提取信阳毛尖中茶多酚的最佳工艺条件为A3B1C1,即温度为95℃,料液比1∶25,提取时间20 min,茶多酚提取率为13.99%。Effects of temperature,material-solution ratio and extraction time on extraction rate of the tea polyphenol from Xinyang Maojian tea were studied,and the extraction technology was optimized by orthogonal test L9（3^3）.The results showed that the optimal extraction conditions were： temperature,95 ℃;material solution ratio,1∶25;and extraction time,20 min.Under the conditions,the extraction rate of tea polyphenol was 13.99%.

关 键 词：信阳毛尖 茶多酚 正交实验法 

分 类 号：TS201.1[轻工技术与工程—食品科学]