摘要
为安吉白茶茶多酚的工业化开发应用提供参考,通过响应面试验优化安吉白茶中茶多酚的超声波提取工艺。结果表明:安吉白茶提取茶多酚的最优提取工艺条件为安吉白茶与水的比例为1∶50,超声波水浴提取66 min,提取3次,该提取条件下的茶多酚提取含量最高,为182.6 mg/g。
The ultrasonic extraction technology for extracting polyphenols from Anji white tea is optimized by a response surface experiment to provide a reference for industrial development and application of polyphenols in Anji white tea.Result:The optimum extraction conditions for extracting polyphenols from Anji white tea include 1∶50 Anji white tea to water,66 min ultrasonic bath extraction for 3 times.The polyphenols content extracted from Anji white tea under the optimum conditions is up to 182.6 mg/g(maximum).
作者
徐如飞
金哲晨
许良
蒋培蓉
陈美雯
孙梅好
蒲首丞
XU Rufei;JIN Zhechen;XU Liang;JIANG Peirong;CHEN Meiwen;SUN Meihao;PU Shoucheng(College of Chemistry and Life Sciences,Zhejiang Normal University,Jinhua,Zhejiang 321004;Zhejiang Huamingyuan Tea Co.,Ltd,Yongkang,Zhejiang 321300,China)
出处
《贵州农业科学》
CAS
2020年第6期115-119,共5页
Guizhou Agricultural Sciences
基金
国家级大学生创新创业创训练计划项目(201810345014)。
关键词
安吉白茶
茶多酚
超声波提取
响应面法
Anji white tea
tea polyphenols
ultrasonic extraction
response surface method
