二次浸提法对绿茶浸提液中咖啡碱含量的影响  

Effects of Twice Extraction on the Extractive Content of Green Tea Caffeine

作　　者：赵文净[1] 翁烨炜 吴明霞[1] 蒋晓丹 郑榕芳 ZHAO Wenjing;WENG Yewei;WU Mingxia;JING Xiaodan;ZHENG Rongfang(Ningde Normal University,Ningde 352100)

机构地区：[1]宁德师范学院,宁德352100

出　　处：《食品工业》2018年第11期131-133,共3页The Food Industry

基　　金：福建省教育厅中青年教师教育科研项目(项目编号:JA15548)

摘　　要：以绿茶(福云六号)为原料,通过对第一次浸提时的时间、温度及茶水比,进行单因素和正交试验,探讨二次浸提法对绿茶咖啡碱浸提含量的影响。结果表明,影响绿茶浸提液中咖啡碱含量的先后顺序为浸提温度>浸提时间>浸提茶水比,最佳浸提条件为浸提时间35 s、浸提温度15℃、浸提茶水比1︰16 (g/mL),绿茶咖啡碱浸出量为0.871 g/kg。The effects on the extractive content of caffeine from green tea（Fuyun 6） were investigated by controlling the time, temperature and tea-water proportion of the first extraction. The factors influencing on the extraction content of tea caffeine were studied by single factors and orthogonal experiment. The results showed that the sequence of influencing factors was as follows： the first extraction temperature, the first extraction time, tea-water proportion of the first extraction. The optimum process was as follows： extraction time 35 s, extraction temperature 15 ℃, tea-water proportion 1︰16（g/mL）. Under this condition, the extractive content of green tea caffeine was up to 0.871 g/kg.

关 键 词：绿茶 二次浸提法 浸提液 咖啡碱 

分 类 号：TS272.51[农业科学—茶叶生产加工]