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机构地区:[1]楚雄师范学院化学与生命科学系,楚雄675000 [2]云南省高校应用生物学重点试验室,楚雄675000
出 处:《食品工业》2014年第8期4-8,共5页The Food Industry
基 金:国家自然科学基金项目(31300370);云南省应用基础计划项目(2011FZ186);云南省应用基础计划项目青年项目(2012FD049);云南省重点建设学科;楚雄师范学院重点建设学科基金项目(05YJJSXK03);云南省高校科技创新团队支持计划项目(IRTSTYN);楚雄师范学院基金项目(10YJYB02)
摘 要:研究对乙醇浸提法提取白竹山云雾茶中茶多酚的工艺条件及参数进行优化,用分光光度法测定了白竹山云雾茶中茶多酚的含量。在单因素试验的基础上,采用L9(34)正交试验,以白竹山云雾茶中茶多酚含量为指标,探讨了乙醇体积分数、料液比、提取温度、提取时间对茶多酚提取率的影响。结果表明最佳提取工艺参数为:乙醇体积分数60%、料液比1∶30(g/mL)、浸提温度60℃、浸提时间120 min。在此条件下测得白竹山云雾茶中茶多酚含量为134.426 7 mg/g。平均回收率为100.23%,RSD值为0.011%(n=5)。因此,该方法提取白竹山云雾茶中茶多酚效果较好,且工艺简单可行。The technological conditions and parameters of tea polyphenols extraction from Baizhu mountain tea were optimized in this study, and the content of tea polyphenols in Baizhu mountain tea were determined by spectrophotometric method. Based on the single factor experiment, using L9(34) orthogonal experiment, with the content of tea polyphenols in Baizhu mountain as the indicator, effect of volume fraction of ethanol, solid-liquid ratio, extraction temperature, extraction time on the extraction rate was studied. The results show that the optimum extraction process parameters are as followed: The volume fraction of ethanol 60%, ratio ofsolid to liquid 1 : 30 (g/mL), extraction temperature 60 ℃, extraction firne 120 mirL The detenninedteapolyphenolwas 134.426 7 mg/g under such condition. The average recovery rate was 100.23%, RSD value was 0.011% (n=5). Therefore, the extracting process of tea polyphenols in Baizhu mountain is not only with good effect but also simple and feasible.
分 类 号:TS272.4[农业科学—茶叶生产加工] TQ914.1[轻工技术与工程—农产品加工及贮藏工程]
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