| 茶多酚制取工艺的研究 |
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| 引用本文： | 綦菁华.茶多酚制取工艺的研究[J].北京农学院学报,1997,12(3):47-53. |
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| 作者姓名： | 綦菁华 |
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| 作者单位： | 北京农学院食品系!北京，102206 |
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| 摘 要： | 用乙酸乙酯、乙醇、丙酮和甲醇分别抽提绿茶中的多酚类物质，对其得率、茶多酚含量及其抗氧化活性进行比较；并对酒精制取茶多酚的工艺进行了深入研究．乙醇和乙酸乙酯粗提物得率较高，各自茶多酚含量为53％、64％，且具有较高抗氧活性；利用正交试验法，酒精提取，最佳工艺条件为：70％酒精，浸出温度45℃，浸出时间1h．
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| 关 键 词： | 茶多酚 过氧化值 |
The Study of Extracting Tea Polyphenols |
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| Qi Jinghua.The Study of Extracting Tea Polyphenols[J].Journal of Beijing Agricultural College,1997,12(3):47-53. |
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| Authors: | Qi Jinghua |
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| Abstract: | Tea Polyphenols were extracted from green tea using ethyl acerate, ethanol, acetone and methanol, The extractions were analysed especially using ethanol. Fraction A (using ethyl acerate) and B (using ethanol) contained about 64 %, 53% tea polyphenols and have strong antioxidant effect. Using ethanol for extracting, concentration was 70% (ethnaol) and temperature was 45℃and time was 1 h |
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| Keywords: | peroxide value tea polyphenols |
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