Study on extraction process of tea-polyphenols substance from green tee by ultrasound wave
GUO Shu-qin, WU Sheng-ju*, NIU Chun-ling, LIU Ya-hui, LI Dai
(College of Physics and Information Technology, Shaanxi Normal University, Xi′an 710062, Shaanxi, China)
Abstract:
This article researched the effects of ultrasonic extraction on tea polyphenol extraction rate by the orthogonal design based on the single factor,and optimized the optimum extraction conditions of this extraction process. The result shows that the extraction rate of tea polyphenol was 10.710% be extracted 15 min cy ultrasound, while the extraction rate of tea polyphenol was 10.638% be extracted 1 h by the traction water. The ultrasonic extraction shortened the time and saved the energy.The optimal conditions are as follows: ratio of material to solvent is 1∶45, extraction time is 15 min,extraction power is 480 W.
KeyWords:
ultrasonic extraction； tea polyphenol； orthogonal design
