摘要
以信阳毛尖为材料,对比热水浸提、超声波提取和微波提取三种提取工艺对茶多酚提取效率的影响,并用一系列单因素试验确定各工艺的最佳条件。结果表明:三种工艺的提取效率顺序为:微波提取>超声波提取>热水浸提。热水浸提的最佳条件为:料液比1∶50,时间80min,温度70℃;超声波提取的最佳条件为:超声功率200W,温度40℃,时间50min;微波提取的最佳条件为:中档微波,时间40s。在各工艺的最佳条件下,微波法提取茶样中茶多酚含量最高,达到197.3mg·g^(-1),分别比热水浸提和超声波提取率高出56.1%和28.2%,因此微波提取法将具有一定的工业推广价值。
This paper compared the influence of three kinds of tea polyphenols extraction process which are hot water, ultrasonic and microwave extraction, on tea polyphenols extraction efficiency, and a series of single-factor tests were used to determine the optimum conditions for each process. The results showed that ： the order of the extraction efficiency was microwave extraction 〉 ultrasound extraction 〉 hot water extraction. The optimum hot water extraction conditions were ： material liquid ratio 1 ： 50, extraction temperature 70 ~C, time 80rain ~ The optimum ultrasound assisted extraction conditions were ： ultrasound power 200W, temperature 40℃, time 50min . The optimum microwave extraction conditions were ： mid-range microwave, time 40s. Under the best conditions of each process, the tea polyphenols content extracted by microwave was the highest, which achieved 197.3mg.g ^-1, 56.1% and 28.2% higher than that of hot water extraction and ultrasonic extraction yield respectively, thus, the microwave extraction will have a certain industrial popularization value.
出处
《中国食品添加剂》
北大核心
2017年第3期133-137,共5页
China Food Additives
基金
河南省高等学校重点科研项目(15A15008420)
关键词
茶叶
茶多酚
热水浸提
超声波提取
微波提取
tea
tea polyphenols
hot water extraction
ultrasonic extraction
microwave extraction
