FOOD SCIENCE ›› 2002, Vol. 23 ›› Issue (6): 88-90.

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Studies on the Effect of Al3+ Sedimentation Method on the Result of Preparing Tea -polyphenol

 ZHOU  Zhi, WANG  Xing-Ping, MO  Kai-Ju, ZHANG  Jia-Nian   

  • Online:2002-06-15 Published:2012-02-13

Abstract: Using Al 3+ as sedimentationagent,the technological conditionof extracting Tea -polyphenols was stud-ied.The result showed that the optim al range of pH was from 5.3~5.7and the sedimentation rate was 92.22%~95.28%.The regressionequationof x(mol)(volume of0.1mol /LAlCl 3 .6H 2 O)and y (%)(TPsedimentationrate)was y =17.768+64.657x(r =0.9148).Ftest demonstrated that the regression equation was remarkable at the l evel ofα=0.05.UsingacidsolutionwithpH1.5todissolveTP -Al 3+ (ratiobetweenexperimentalsolutio nandacidsolution was 1∶2),the mixture of acidsolution and TP -Al 3+ was soakedinthe water(50℃)in15minutes.The result showed that the dissolved rate of TPwas 79.09%and that it was the optimal dissolv ed condition.

Key words: A3+ sedimentation method , Tea -polyphen ols , Technology