Study on Extraction of Tea Polyphenols with Solvent Method

Abstract

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

MA Hong-Qing, WANG Chao-Jin. Study on Extraction of Tea Polyphenols with Solvent Method[J]. FOOD SCIENCE, 2008, 29(11): 179-182.

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Study on Extraction of Tea Polyphenols with Solvent Method

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