茶多酚提取工艺影响因素探究  

Study on the Factors Affecting the Extraction Process of Tea Polyphenols

作　　者：杨金伟 杨斌 Yang Jinwei;Yang Bin(Guangxi Zhuang Autonomous Region Product Quality Inspection Institute Nanning 530007,China)

机构地区：[1]广西壮族自治区产品质量检验研究院

出　　处：《云南化工》2019年第3期108-109,共2页Yunnan Chemical Technology

摘　　要：茶多酚是茶叶的主要活性化合物,有效提取茶多酚,实现其综合利用具有十分重要的现实意义。初步探讨浸提次数、提取温度、不同浓度的提取液、不同的反应时间和茶叶的粉碎情况对茶多酚提取结果的影响。结果表明:70℃水浴为最佳提取温度,70%的甲醇水为最佳提取浓度,60min为最佳放置时间。Tea polyphenols are the main active compounds of tea, and it is of great practical significance to extract tea polyphenols and realize their comprehensive utilization.In this paper, the effects of extraction times, extraction temperature, different concentrations of extracts, different reaction times and the pulverization of tea on the extraction results of tea polyphenols were discussed.The experimental results show that:(1) 70℃ water bath is the best extraction temperature,(2) 70% methanol water is the best extraction concentration,(3) 60min is the best placement time.

关 键 词：茶多酚 提取 影响因素 

分 类 号：TQ914.2[化学工程]