摘要
探讨了闪式提取红茶中茶黄素的工艺。以茶黄素得率为指标,在单因素实验基础上,选取乙醇浓度、提取时间、料液比、提取次数为影响因素,利用正交试验对提取工艺进行优化。结果表明,闪式提取茶黄素的最佳工艺条件为:乙醇浓度60%,提取时间80s,料液比1:20(g/mL),提取次数2次。在此条件下,茶黄素得率为(4.98±0.05)mg/g。与传统加热回流法相比,闪式提取法得率提高7.56%,乙醇用量减少31.43%,提取时间大大缩短。闪式提取是一种快速有效提取红茶中茶黄素的方法。
Homogenate extraction of theaflavins from black tea was studied. Single-factor tests such as ethanol concentration, extraction time, solid/liquid, extraction cycle were conducted to optimize the extraction parameters. The optimized conditions were as follows： ethanol concentration 60%, extraction time 80 s and solid/liquid ratio 1：20 （g/mL）, extraction cycle 2 times. Under the optimum conditions, the total theaflavins yield was （4.98＋0.05） mg/g. Compared with heat-reflux extraction, Homogenate extraction achieved a higher yield of 7.56%, decreased 31.43% amount of alcohol and reduced a lot of extraction time. Homogenate extraction was found to be an efficient and rapid method for extracting theaflavins from black tea.
出处
《食品科技》
CAS
北大核心
2012年第8期189-192,共4页
Food Science and Technology
基金
科技部国际科技合作项目(2008DFR40280)
国家自然科学基金项目(21006097)
国家自然科学基金项目(21076191)
关键词
闪式提取
红茶
茶黄素
正交试验
homogenate extraction
black tea
theaflavins
orthogonal test
