茶多酚提取工艺优化及抗氧化作用  

Optimization of extraction process and antioxidant effect of tea polyphenols

作　　者：付雯雯 赵雅彤 崔鑫琪 冯磊[1] 张娜 李洪光[1] FU Wenwen;ZHAO Yatong;CUI Xinqi;FENG Lei;ZHANG Na;LI Hongguang(Key Laboratory of Colloid and Interface Chemistry,Ministry of Education,Department of Chemistry and Chemical Engineering,Shandong University,Jinan 250100,Shandong,China)

机构地区：[1]山东大学化学与化工学院,胶体与界面化学教育部重点实验室,山东济南250100

出　　处：《中国化妆品科学》2025年第1期137-145,共9页

基　　金：富勒烯C60/p-型有机半导体水基人工光化学转换体系的构筑及性能研究(21875129)。

摘　　要：优化了白牡丹白茶(Camellia sinensis var.white peony)和龙井绿茶(Camellia sinensis(L.)O.Ktze)茶多酚的提取工艺,并测试了其抗氧化能力。选取N-甲基吡咯烷酮为溶剂,采用单因素和正交实验优化茶多酚的提取工艺,以茶多酚的含量为指标,对液料比、浸提时间和浸提温度等工艺参数进行了研究探索,获得了最佳提取条件。对提取物进行抗氧化能力测试,高于同浓度下维生素C的抗氧化效果。The extraction process of polyphenols from white peony white tea(Camellia sinensis var.white peony)and Longjing green tea(Camellia sinensis(L.)O.Ktze)was optimized,and their antioxidant capacity was tested.N-methylpyrrolidone was selected as solvent,single factor and orthogonal experiment were used to optimize the extraction process of tea polyphenols.With the content of tea polyphenols as index,the solid-liquid ratio,extraction time and extraction temperature were studied to explore the optimal extraction conditions.The antioxidant capacity of NMP extract under this condition was higher than that of vitamin C at the same concentration.

关 键 词：茶多酚 提取 溶液浸提法 抗氧化 

分 类 号：O629[理学—有机化学]