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。
The preliminary extraction conditions of tea polyphenols from green tea leaves by ethanol method were optimized. They are determined as follows： extraction temperature 80 ~C, 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 eatechin 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.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第11期179-182,共4页
Food Science
关键词
乙醇
茶多酚
分光光度法
ethanol
tea polyphenols
spectrophotometry
