各因素对超声辅助提取茶多酚的影响综述  

Influence factors of ultrasonic-assisted extraction process of tea polyphenols

作　　者：伍璇[1] 张媛[1] 刘玉德[1] 石学智[1] 

机构地区：[1]北京工商大学材料与机械工程学院,北京100048

出　　处：《食品工业科技》2013年第24期401-403,共3页Science and Technology of Food Industry

基　　金：北京市教委科研计划面上项目(KM20111001008);"十二五"国家科技支撑计划项目(2011BAD23B02)

摘　　要：综述了超声辅助提取茶多酚的影响因素,通过归纳总结超声辅助提取茶多酚过程中,不同茶叶、溶剂、料液比、温度、时间、功率、频率、提取级数对茶多酚提取率的影响,结果表明:茶叶发酵时间越短、粒度越细、溶剂pH越小、超声频数越多、提取级数越大,提取率越高并最终趋于平稳,而提取率随着料液比、温度、提取时间、超声功率的增大呈现先上升后下降的趋势。Influence factors on ultrasonic-assisted extraction process of tea polyphenols were studied. During the process of ultrasonic-assisted extraction,the change rule could be found in different tea,solvent,solid- liquid ratio,temperature,time,power,frequency and extract series. Results showed that extraction rate would be higher and leveled off in the end if the size of tea,fermentation time and pH value became smaller, frequency and extract series became greater. And the extraction rate first increased and then decreased with the solid-liquid ratio,temperature,time and power augmenting.

关 键 词：茶多酚 提取率 超声辅助 影响因素 

分 类 号：TS202.3[轻工技术与工程—食品科学]