Influence factors of ultrasonic-assisted extraction process of tea polyphenols
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摘要: 综述了超声辅助提取茶多酚的影响因素,通过归纳总结超声辅助提取茶多酚过程中,不同茶叶、溶剂、料液比、温度、时间、功率、频率、提取级数对茶多酚提取率的影响,结果表明:茶叶发酵时间越短、粒度越细、溶剂pH越小、超声频数越多、提取级数越大,提取率越高并最终趋于平稳,而提取率随着料液比、温度、提取时间、超声功率的增大呈现先上升后下降的趋势。Abstract: Influence factors on ultrasonic-assisted extraction process of tea polyphenols were studied.During the process of ultrasonic-assisted extraction, the change rule could be found in different tea, solvent, solid-liquid ratio, temperature, time, power, frequency and extract series.Results showed that extraction rate would be higher and leveled off in the end if the size of tea, fermentation time and pH value became smaller, frequency and extract series became greater.And the extraction rate first increased and then decreased with the solid-liquid ratio, temperature, time and power augmenting.
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Keywords:
- tea polyphenols /
- extraction rate /
- ultrasonic-assisted /
- influence factors
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