超声波提取安吉白茶茶多酚工艺的优化  

Optimization of Ultrasonic Extraction Technology for Extracting Polyphenols from Anji White Tea

作　　者：徐如飞 金哲晨 许良 蒋培蓉 陈美雯 孙梅好[1] 蒲首丞[1,2] XU Rufei;JIN Zhechen;XU Liang;JIANG Peirong;CHEN Meiwen;SUN Meihao;PU Shoucheng(College of Chemistry and Life Sciences,Zhejiang Normal University,Jinhua,Zhejiang 321004;Zhejiang Huamingyuan Tea Co.,Ltd,Yongkang,Zhejiang 321300,China)

机构地区：[1]浙江师范大学化学与生命科学学院,浙江金华321004 [2]浙江华茗园茶业有限公司,浙江永康321300

出　　处：《贵州农业科学》2020年第6期115-119,共5页Guizhou Agricultural Sciences

基　　金：国家级大学生创新创业创训练计划项目(201810345014)。

摘　　要：为安吉白茶茶多酚的工业化开发应用提供参考,通过响应面试验优化安吉白茶中茶多酚的超声波提取工艺。结果表明:安吉白茶提取茶多酚的最优提取工艺条件为安吉白茶与水的比例为1∶50,超声波水浴提取66 min,提取3次,该提取条件下的茶多酚提取含量最高,为182.6 mg/g。The ultrasonic extraction technology for extracting polyphenols from Anji white tea is optimized by a response surface experiment to provide a reference for industrial development and application of polyphenols in Anji white tea.Result:The optimum extraction conditions for extracting polyphenols from Anji white tea include 1∶50 Anji white tea to water,66 min ultrasonic bath extraction for 3 times.The polyphenols content extracted from Anji white tea under the optimum conditions is up to 182.6 mg/g(maximum).

关 键 词：安吉白茶 茶多酚 超声波提取 响应面法 

分 类 号：S571.1[农业科学—茶叶生产加工] TS272[农业科学—作物学]