摘要
以绿茶为研究对象,探讨了浸提溶剂、浸提时间、浸提温度等因素对超声波辅助提取茶多酚的影响行为。结果表明,与蒸馏水相比,乙醇作为浸提溶剂提高了茶多酚的提取率。随着乙醇浓度升高,茶多酚提取率先升高后降低,以85%乙醇时最大(11.52%)。随着浸提时间延长,茶多酚提取率先升高后降低,以浸提90min时最大(10.79%)。随着浸提温度升高,茶多酚提取率先升高后降低,以70℃时最大。可见,超声波辅助提取茶多酚的适宜条件为:浸提溶剂为85%乙醇,浸提时间为90min,浸提温度为70℃,茶多酚提取率为11.27%。说明此种方法成本低、效率高,对茶工业生产具有一定的指导意义。
With green tea as the research object,the effects of different conditions such as leaching solution, leaching time and leaching temperature on tea polyphenols was investigated by ultrasonic-assisted extraction. The results showed that,compared with distilled water,ethanol aqueous as the leaching solution increased the extraction rate of tea polyphenols. With ethanol aqueous concentration increasing,the extraction rate of tea polyphenols first increased then decreased with the highest value ( 11. 52%) at 85% ethanol aqueous. With leaching time increasing,the extraction rate of tea polyphenols first increased then decreased with the highest value ( 10. 79%) at 90 min leaching time. With leaching temperature increasing,the extraction rate of tea polyphenols first increased then decreased with the highest value at 70 ℃ leaching temperature. Therefore,it is preliminarily concluded that the best conditions of tea polyphenols by ultrasonic-assisted extraction were the leaching solution with 85% ethanol aqueous,the leaching time with 90 min and the leaching temperature with 70 ℃,and the extraction rate of tea polyphenols can reach 11. 27%,which suggested that this method could somewhat guide tea industry production with the benefits of low cost and high efficiency.
作者
隋世江
韩京峰
隽英华
SUI Shi-jiang;HAN Jing-feng;JUAN Ying-hua(Institute of Plant Nutrition and Environmental Resources,Liaoning Academy of Agricultural Sciences,Shenyang,Liaoning 110161;Agricultural Bureau of Changle County,Weifang,Shandong 262400)
出处
《辽宁农业科学》
2019年第3期22-25,共4页
Liaoning Agricultural Sciences
基金
公益性行业(农业)科研专项(201503118-08)
国家重点研发计划项目(2017YFD0300702,2018YFD0300303)
关键词
绿茶
超声振荡
茶多酚
提取率
Green tea
Ultrasonic shaking
Tea polyphenols
Extraction rate
