超高压提取茶叶内含物工艺优化.pdf

※工艺技术 食品科学 2011, Vol. 32, No. 06 85 超高压提取茶叶内含物工艺优化 1,2 ,3 1,2 ,3 1 曾 亮 ，罗理勇 ，官兴丽 ( 1.西南大学食品科学学院，重庆 4 007 15 ；2 . 重庆市农产品加工技术重点实验室，重庆 4 007 15 ； 3.西南大学茶叶研究所，重庆 4007 15) 摘 要：采用超高压技术常温下提取茶叶内含物，以茶多酚浸提率为依据，通过单因素试验确定溶剂体积分数、 料液比、压强、保压时间的选择范围，再通过正交试验确定最佳工艺；在最佳工艺下测定茶叶内含物茶多酚、咖 啡碱、可溶性糖、氨基酸的浸提率，并与常规的热水浸提法进行比较。结果表明：超高压提取茶多酚的优化工 艺条件为溶剂70% 乙醇、料液比1:4 0(g/mL) 、压强200MP a 、保压时间10m in ，在此条件下进行超高压浸提测得 水浸出物含量4 0 .2 5% 、茶多酚浸提率2 6 .6 1% 、氨基酸浸提率3 .8 7 % 、可溶性糖浸提率4 .7 6 % 、咖啡碱浸提率 2 .9 5% ，均高于热水浸提法。较之传统热水浸提工艺，采用超高压技术提取茶叶内含物不仅具有提高水浸出物、 茶多酚、氨基酸、可溶性糖、咖啡碱含量，并且具有提取时不需要加热、提取液澄清、提取时间短的特点。 关键词：超高压；浸提率；茶叶内含物 Process Optimization for Ultra-high Pressure Extraction of Tea Polyphenols ZENG Liang1,2,3 ，LUO Li-yong1,2,3 ，GUAN Xing-li1 (1. College of Food Science, Southwest University, Chongqing 4007 15, China；2. Chongqing Key Laboratory of Agricultural Products Processing, Chongqing 4007 15, China；3. Tea Research In stitute, Southwest University, Chongqing 4007 15, China) Abstract ：In this paper, ultra-high pressure technique was applied for the extraction of tea polyphenols. On the basis of single factor experiments, the optimal extraction process for tea was investigated to explore the effects of solvent concentration, material/ liquid ratio, extraction pressure and pressure treatment time on the extraction rate of tea polyphenols. Meanwhile, the extraction rates of tea polyphenols, caffeine, soluble sugars and amino acids between ultra-high pressure extraction and normal high temperature extraction were compared. The results indicated that the optimal extraction processing parameters were 70% ethanol, materi