绿茶中茶多酚的超声波法提取工艺及HPLC法测定  

The Extraction Conditions with Ultrasound and the HPLC Mensuration of Tea Polyphenols

作　　者：李慧[1] 李溪[1] 胡婕[1] 周崇松[1] 

机构地区：[1]湘南学院化学生物与环境工程学院,湖南郴州423000

出　　处：《安徽农业科学》2016年第13期80-82,109,共4页Journal of Anhui Agricultural Sciences

基　　金：湖南省教育厅科学研究项目(13C897);湖南省大学生研究性学习及创新性实验项目(湘教通[2014]248号;484);国家级大学生创新创业训练计划项目(教高司函[2014]58号;8778)

摘　　要：[目的]优化绿茶中茶多酚的提取工艺并测定其含量。[方法]以浙江绿茶为原料,对超声波辅助法提取茶多酚的条件进行了研究,采用高效液相色谱法测定最佳条件下茶多酚含量并与酒石酸亚铁吸光光度法的测定结果进行比较。[结果]经过单因素和正交试验得出超声波提取绿茶中茶多酚的最佳工艺为:以70%的乙醇为提取溶剂,超声提取温度为70℃,超声处理25 min,功率为60%(150 W),提取率为20.87%。浸提物经过纯化后采用HPLC法测定,其茶多酚含量为18.17%。[结论]研究可为绿茶在提取工艺的改进和茶多酚在天然解酒药物方面的应用提供参考。[Objective] The aim was to optimize extraction technique of tea polyphenols and determine its content. [Method] Taking Zhejiang green tea as raw material,the extraction of tea polyphenols by ultrasonic assisted method was studied. The content of tea polyphenols under the optimal conditions was determined by HPLC method,and was compared with the results determined by spectrophotometry.[Result]Through single factor and orthogonal experiments the optimal conditions of soaking tea polyphenols were determined as follows： 70% ethanol concentration as solvent,ultrasonicwave extraction temperature at 70 ℃,extraction time of 25 min and the ultrasonicwave power with 60%（ 150 W）,and the yield of tea polyphenols was 20. 87%. The content of tea polyphenols was 18. 17% by HPLC method after purification. [Conclusion] The study can provide a reference for improvement of green tea in extraction technique and application of tea polyphenols in natural hangover drug.

关 键 词：茶多酚 超声波 高效液相色谱 

分 类 号：S571.1[农业科学—茶叶生产加工]