粗老茶叶中茶氨酸的超声辅助提取工艺研究  

Ultrasound-assisted Extraction Technology of L-Theanine from Coarse Tea

作　　者：林素英[1] 陈华[1] 童丽华[1] 戴建华[1] 沈爱慧[1] 

机构地区：[1]莆田学院环境与生命科学系,福建莆田351100

出　　处：《莆田学院学报》2012年第5期49-52,共4页Journal of putian University

基　　金：福建省大学生创新项目(2011610)

摘　　要：以粗老茶叶为原料,超声辅助提取其中的茶氨酸,用分光光度法测试含量,考察超声提取温度、超声作用时间和浸提剂的用量对提取率的影响。正交试验表明,以水为浸提剂,在温度60℃、时间30min、固液比为1:50时浸提效果最好,浸提率为1.91%。该方法具有简便、有效和节约能耗等特点。Ultrasound-assisted extraction technology was used to extract L-Theanine from coarse tea. Spectrophotometry was adopted to measure the content, and to observe the effects of extracting time, temperature, amount of extracting agent on the theanine extraction rate. The result indicated that with water as extracting agent, the extracting effect was best when the optimum process was 60 ~C; ultrasound extracting time was 30min; solid liquid ratio was 1：50; and the extraction rate was 1.91%. The method is characterized by simplicity, effectiveness, and energy saving.

关 键 词：茶氨酸 提取 可见光分光光度法 超声波 粗老茶叶 

分 类 号：S571.1[农业科学—茶叶生产加工] O657.5[农业科学—作物学]