从残次茶中制备茶多酚的关键技术研究  

Key technology of tea polyphenols extraction from defective tea

作　　者：李甜[1] 朱新荣[1] 田童童 张建[1] 

机构地区：[1]石河子大学食品学院,新疆石河子832000

出　　处：《中国酿造》2015年第6期94-98,共5页China Brewing

基　　金：石河子大学青年骨干教师培训(3152SPXY01027)

摘　　要：现今对残次茶的利用和茶多酚的提取工艺不完善,以至于造成残次茶的浪费。因此,研究从残次茶中提取茶多酚的关键技术是很有必要也很有意义的。试验以黑毛茶为原料,乙醇为提取溶剂,采用超声辅助提取的方法提取茶多酚,并通过响应面分析得到最佳工艺条件:超声功率70 W,乙醇体积分数70%,浸提温度65℃,浸提时间30 min,料液比1∶25(g∶m L)。在此条件下,茶多酚提取率为7.44%。Nowadays, the extraction processes of tea polyphenols are not perfect, which leads to prodigious waste of defective tea. Accordingly, the study of the key technology of tea polyphenols extraction from defective tea is of great significance. Using raw dark green tea as raw material, and alcohol as solvent, the tea polyphenols were extracted by ultrasonic-assisted extraction using response surface analysis. At the condition of ultrasonic power 70 W, the optimum technology conditions were ethanol concentration 70%, temperature 65 ℃, time 30 min, solid to liquid ratio 1：25 （g：ml）. Under this condition, the extraction rate of tea polyphenols was 7.44%.

关 键 词：残次茶 黑茶 提取 茶多酚 

分 类 号：TS202.3[轻工技术与工程—食品科学]