茶树花中茶多酚和茶皂素综合提取技术研究  

Study on comprehensive extraction of tea polyphenol and tea saponin from tea flowers

作　　者：卢雯静[1] 宁井铭[1] 方世辉[1] 江山[1] 韦欢[1] 

机构地区：[1]安徽农业大学,教育部,农业部茶叶生物化学与生物技术重点实验室,安徽合肥230036

出　　处：《食品工业科技》2012年第11期296-299,317,共5页Science and Technology of Food Industry

基　　金：农业部现代农业产业体系(农科教发[2008]10号项目)

摘　　要：为了实现对茶树的综合利用,以茶树的花为实验材料,在单因素实验的基础上,采用正交实验方法对茶树花中茶多酚和茶皂素的综合提取工艺进行优化。分析了浸提时间、料液比、浸提温度、乙醇浓度和超声波功率对浸出率的影响。结果表明,乙醇浓度70%,超声波功率350W,浸提温度60℃,浸提时间10min,料液比1∶30g/mL时,茶多酚和茶皂素的综合得率最高,分别达到了28.38%和23.69%。In order to accomplish the comprehensive utilization of tea trees ,tea flowers were selected as material, the orthogonal experiments was conducted to optimize the technological parameters of the comprehensive extraction of polyphenols and tea saponins from tea flowers, based on the single factor experiments. By means of orthogonal test,the effects of extracting factors including extraction time,ratio of solid to solution,extraction temperature, ethanol concentration and ultrasonic power were investigated.The results showed that the optimum factors affecting extraction yields of tea polyphenol and tea saponin were as follows：70% ethanol concentration, 350W ultrasonic power, 60~C extraction temperature, 1：30g/mL ratio of solid to solution for 10rain extraction time. Under the above mentioned conditions,the highest extraction rate was obtained,the yields of tea polyphenol and tea saponin was up to 28.38% and 23.69%.

关 键 词：茶树花 茶皂素 茶多酚 提取 

分 类 号：TS201.1[轻工技术与工程—食品科学]