微波辅助提取茶叶黄酮的工艺研究  

Study on Microwave-assisted Extraction of Flavonoids in Tea

作　　者：吕名秀[1] 董雪茹[1] 赵龙涛[1] 强黎明[1] 杨兴路 LV Mingxiu DONG Xueru ZHAO Longtao QIANG Liming YANG Xinglu(School of Material and Chemical Engineering , Henan University of Engineering , Zhengzhou 450007, Chin)

机构地区：[1]河南工程学院材料与化学工程学院,河南郑州450007

出　　处：《河南化工》2017年第2期20-23,共4页Henan Chemical Industry

基　　金：河南省基础与前沿技术研究计划项目(132300410307);河南省科技攻关项目(112102310544);河南省教育厅自然科学研究计划项目(2011A150006;2011A150007)

摘　　要：探索了茶叶中黄酮的微波辅助提取最佳工艺,并测定了茶叶黄酮抗氧化能力。结果表明,微波功率500 W,提取温度60℃,提取时间180 s,乙醇浓度70%为茶叶黄酮微波辅助提取的最佳工艺条件,此条件下,黄酮提取量为41.38 mg/g。The extraction technology of flavonoids in tea by microwave are discussed, the antioxidant activity is determined. The results show that the optimum extraction conditons are microwave power 500 W, extracting temperature 60 ℃, extracting time 180 s, ethanol concentration 70%, and the extraction yield of tea flavonoids is 41.38 mg/g.

关 键 词：微波 茶叶 黄酮 

分 类 号：O658.9[理学—分析化学]