食品科学 ›› 2008, Vol. 29 ›› Issue (11): 179-182.

• 工艺技术 • 上一篇    下一篇

溶剂法萃取茶多酚的工艺研究

 马红青, 王朝瑾   

  1. 上海海洋大学食品学院;
  • 出版日期:2008-11-15 发布日期:2011-12-08

Study on Extraction of Tea Polyphenols with Solvent Method

 MA  Hong-Qing, WANG  Chao-Jin   

  1. College of Food Science and Technology,Shanghai Ocean University,Shanghai 200090,China
  • Online:2008-11-15 Published:2011-12-08

摘要: 本实验通过对绿茶叶的提取,确定溶剂法萃取茶多酚的工艺条件,最佳温度为80℃;最佳乙醇水溶液浓度为65%;最佳萃取次数为3次;最佳萃取时间为60min。儿茶素含量最高的是利用乙醇萃取后再用乙酸乙酯和氯仿萃取,然后旋转蒸发干燥,此时茶多酚制品中功能成分儿茶素的含量可达24.19%,可以直接应用于食品加工工业。

关键词: 乙醇, 茶多酚, 分光光度法

Abstract: The preliminary extraction conditions of tea polyphenols from green tea leaves by ethanol method were optimized.They are determined as follows:extraction temperature 80 ℃,ethanol concentration 65%,extraction times 3 times,and extraction time 60 min per time.After being extracted with ethyl acetate and chloroform in turn and then dried by rotary evaporation method,the catechin content in crude extract is the highest compared with being treated by other two methods,reaching 24.19%.The tea polyphenols product can be used directly in food processing industry.

Key words: ethanol, tea polyphenols, spectrophotometry