正交实验优化多频超声波辅助法提取绿茶茶多酚工艺  

Orthogonal optimization for tea polyphenols from Green Tea based on multi-frequency ultrasound-assisted extraction

作　　者：杨雅瑜 刘玉德[1] 张媛[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》2014年第19期189-193,共5页Science and Technology of Food Industry

基　　金：北京市教委科技发展基金(KM20111001008);“十二五”国家科技支撑计划项目(2011BAD23B02)

摘　　要：研究并优化多频超声辅助提取茶多酚的工艺。以绿茶为实验原料,研究提取时间、提取温度、料液比、循环速度、多频超声波功率5个因素对多频超声辅助提取茶多酚的影响。在此基础上利用正交实验对多频超声波提取工艺进行优化。多频超声辅助法提取绿茶茶多酚最佳工艺为:超声(28kHz,200W),(33kHz,200W),(40kHz,200W),(60kHz,200W),时间20min,温度65℃,料液比1∶70g/mL,循环速度1200r/min;提取率为25.69%,比传统浸提法提高了43.68%。The extraction technology of tea polyphenols from Green Tea was studied and optimized.The effect of extracting tea polyphenols on different operating parameters, such as extraction time, extraction temperature, liquid/solid ratio, rate of circulation, ultrasonic power and frequency were investigated, in which green tea was selected as the raw materiaI. Orthogonal array design was elected by optimization of the operating parameters using.The optimal extraction technology was determined as follows：one extraction cycle at 65℃ for 20min with the ratio of solid to liquid of I ：70g/mL.And the ultrasonic frequency was 28,33,40 and 60kHz respectively, while ultrasonic power was 200W, the circulation velocity was ]200r/min. The extraction rate of tea polyphenols was 2.5.69% ,compared with the traditional extraction method was improved by 43.68%.

关 键 词：茶多酚 多频超声 超声提取 正交实验 

分 类 号：TS202.3[轻工技术与工程—食品科学]