超高压提取茶叶内含物工艺优化

doi:10.7506/spkx1002-6630-201106019

食品科学 ›› 2011, Vol. 32 ›› Issue (6 ): 85-88.doi: 10.7506/spkx1002-6630-201106019

超高压提取茶叶内含物工艺优化

曾亮^1,2,3，罗理勇^1,2,3，官兴丽¹

1.西南大学食品科学学院 2. 重庆市农产品加工技术重点实验室 3.西南大学茶叶研究所

收稿日期:2010-05-31 修回日期:2011-01-26 出版日期:2011-03-25 发布日期:2011-03-03
通讯作者: 官兴丽 E-mail:guanxingli1986@126.com
基金资助:
重庆市自然科学基金项目(CSTC, 2009BB1132)；西南大学科研基金资助项目(SWUB2008005)

Process Optimization for Ultra-high Pressure Extraction of Tea Polyphenols

ZENG Liang1,2,3，LUO Li-yong1,2,3，GUAN Xing-li1

1. College of Food Science, Southwest University, Chongqing 400715, China；2. Chongqing Key Laboratory of Agricultural
Products Processing, Chongqing 400715, China；3. Tea Research Institute, Southwest University, Chongqing 400715, China

Received:2010-05-31 Revised:2011-01-26 Online:2011-03-25 Published:2011-03-03
Contact: GUAN Xing-li1 E-mail:guanxingli1986@126.com

摘要/Abstract

摘要： 采用超高压技术常温下提取茶叶内含物，以茶多酚浸提率为依据，通过单因素试验确定溶剂体积分数、料液比、压强、保压时间的选择范围，再通过正交试验确定最佳工艺；在最佳工艺下测定茶叶内含物茶多酚、咖啡碱、可溶性糖、氨基酸的浸提率，并与常规的热水浸提法进行比较。结果表明：超高压提取茶多酚的优化工艺条件为溶剂70%乙醇、料液比1:40(g/mL)、压强200MPa、保压时间10min，在此条件下进行超高压浸提测得水浸出物含量40.25%、茶多酚浸提率26.61%、氨基酸浸提率3.87%、可溶性糖浸提率4.76%、咖啡碱浸提率2.95%，均高于热水浸提法。较之传统热水浸提工艺，采用超高压技术提取茶叶内含物不仅具有提高水浸出物、茶多酚、氨基酸、可溶性糖、咖啡碱含量，并且具有提取时不需要加热、提取液澄清、提取时间短的特点。

关键词: 浸提率, 茶叶内含物, 超高压

Abstract: In this paper, ultra-high pressure technique was applied for the extraction of tea polyphenols. On the basis of single factor experiments, the optimal extraction process for tea was investigated to explore the effects of solvent concentration, material/liquid ratio, extraction pressure and pressure treatment time on the extraction rate of tea polyphenols. Meanwhile, the extraction rates of tea polyphenols, caffeine, soluble sugars and amino acids between ultra-high pressure extraction and normal high temperature extraction were compared. The results indicated that the optimal extraction processing parameters were 70% ethanol, material/liquid ratio of 1: 40, extraction pressure of 200 MPa, and pressure treatment time of 10 min. Under the optimal extraction conditions, the extraction rates of tea polyphenols, amino acids, soluble sugars and caffeine were 26.61%, 3.87%, 4.76% and 2.95%, respectively, which were higher than those of hot water extraction. Therefore, ultra-high pressure extraction has the advantages of clear supernatant as well as short time and non-thermal extraction.

Key words: ultra-high pressure, extraction rate, tea components

中图分类号:

TS272

曾亮1,2,3，罗理勇1,2,3，官兴丽1. 超高压提取茶叶内含物工艺优化[J]. 食品科学, 2011, 32(6 ): 85-88.

ZENG Liang1,2,3，LUO Li-yong1,2,3，GUAN Xing-li1. Process Optimization for Ultra-high Pressure Extraction of Tea Polyphenols[J]. FOOD SCIENCE, 2011, 32(6 ): 85-88.

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超高压提取茶叶内含物工艺优化

Process Optimization for Ultra-high Pressure Extraction of Tea Polyphenols

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