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目的:研究绿茶中表没食子儿茶素没食子酸酯(EGCG)的提取工艺,并对不同产地低档茶叶的茶多酚和EGCG的含量进行比较。方法:采用HPLC法测定EGCG含量,以EGCG提取率为考察指标,做单因素试验,再采用正交试验方法,对提取奈件进行优化。结果:影响绿茶中EGCG提取效果的主次因素为:乙醇用量>乙醇浓度>回流时间>提取温度。结论:最佳浸提条件为:固液比1:15,以40%乙醇在60℃浸提2次,每次30min,且新茶中EGCG提取率相对较高。
Objective: To study the extraction process of epigallocatechin gallate (EGCG) in green tea and compare the contents of tea polyphenols and EGCG in low-grade tea from different origins. Methods: The content of EGCG was determined by HPLC, and the extraction rate of EGCG was used as the inspection index. The single factor test was conducted. The orthogonal test method was used to optimize the extraction of EGCG. Results: The primary and secondary factors influencing the extraction of EGCG in green tea were as follows: ethanol dosage> ethanol concentration> reflux time> extraction temperature. Conclusion: The optimal extraction conditions are as follows: the ratio of solid to liquid is 1:15, which is extracted with 40% ethanol twice at 60°C for 30 minutes each time, and the extraction rate of EGCG in new tea is relatively high.