摘要
本实验对比研究了经过干、湿法超微粉碎后绿茶粉和原料绿茶中黄酮类物质提取率和风味物质含量的变化。采用水提和醇提两种方法比较绿茶中黄酮类物质的提取率,摸索了效果较好的醇法提取粗黄酮的最优条件:固液比为1:15,浓度为90%的乙醇,提取温度45℃,提取时间为5h。在最优条件下对比绿茶中黄酮类物质提取率,结果表明干法(球磨法)超微粉碎效果最好,其次是湿法(胶体磨),制冷粗粉碎法效果最差。粗黄酮通过大孔树脂纯化后,黄酮纯度提高显著。茶叶中的风味物质在粉碎后没有发生明显的变化。
The changes of extracting rate of flavonoids and contents of flavors in green tea were compared after processing by dry and wet ultra-fine grinding and extracting by water and ethanol. The optimal extracting conditions of ethanol were confirmed after trial and error： ratio of solid to liquid 1：15, the concentration of ethanol 90%, the extraction temperature 45 ℃, the extraction time 5 h. The extracting rate of flavonoids under the best conditions showed that more flavonoids were extracted after being ultrafine grond by dry method than wet method, and these two methods are better than normal grinding under cool condition. The finess of flavonoids of green tea are enhanced greatly after being purified through large hole AB-8 ressin. There is no privious changes about the components of flavors after ultra-fine ground.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第9期319-324,共6页
Food Science
基金
江南大学博士后项目(006977)
黑龙江省教育厅科研项目(11511094)
关键词
绿茶
黄酮类物质
超微粉碎
green tea
flavonoids
ultra-fine grinding
