Abstract: Adding pectinase to tea water, can markedly’ improve its system characteristic in extracting Tea Polyphenols(TP) from green tea. so as to enhance extraction ratio and mass transfer coefficient. and increase TP yield. Applicationof fluid Globelet,Ascending (FGA) indicated that optimum operation , conditions of adding pectinase to 1:20 teawater’ were:Keeping 0.05%pectinascectillasc addition concentration. adjusting to PH5 .6, and maintaining 3 hours underconstant: temperature of 45 .

Key words: Tea Polyphenols Pectinase Extraction ratio &rsquo, Nass transfer coefficient；