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中国精品科技期刊2020

祁门红茶多酚提取工艺优化及其组成鉴定

安晓婷, 陈静, 谢小花, 肖陆飞

安晓婷, 陈静, 谢小花, 肖陆飞. 祁门红茶多酚提取工艺优化及其组成鉴定[J]. 食品工业科技, 2015, (22): 231-235. DOI: 10.13386/j.issn1002-0306.2015.22.040
引用本文: 安晓婷, 陈静, 谢小花, 肖陆飞. 祁门红茶多酚提取工艺优化及其组成鉴定[J]. 食品工业科技, 2015, (22): 231-235. DOI: 10.13386/j.issn1002-0306.2015.22.040
AN Xiao-ting, CHEN Jing, XIE Xiao-hua, XIAO Lu-fei. Optimization of extraction technology of keemun black tea polyphenols and its composition identification[J]. Science and Technology of Food Industry, 2015, (22): 231-235. DOI: 10.13386/j.issn1002-0306.2015.22.040
Citation: AN Xiao-ting, CHEN Jing, XIE Xiao-hua, XIAO Lu-fei. Optimization of extraction technology of keemun black tea polyphenols and its composition identification[J]. Science and Technology of Food Industry, 2015, (22): 231-235. DOI: 10.13386/j.issn1002-0306.2015.22.040

祁门红茶多酚提取工艺优化及其组成鉴定

基金项目: 

安徽省卓越人才培养计划(2013zjjh051); 安徽省省级示范实验实训中心建设项目(20101427);

详细信息
    作者简介:

    安晓婷(1986-),女,硕士,助教,研究方向:营养与功能因子,E-mail:anxiaotin@163.com。;

    肖陆飞(1976-),男,博士,副教授,研究方向:有机合成,E-mail:foodjys@126.com。;

  • 中图分类号: TS272;TQ28

Optimization of extraction technology of keemun black tea polyphenols and its composition identification

  • 摘要: 以祁门红茶为原料,优化了红茶多酚提取的工艺条件。通过单因素实验考察乙醇体积分数、提取温度、提取时间、料液比、p H对红茶多酚提取率的影响,并进一步采用正交实验优化提取工艺,得到最佳工艺为:乙醇体积分数60%,提取温度70℃,提取时间2.5 h,料液比1∶50(g/m L),p H4。在此工艺下,提取两次后红茶多酚提取率为(214.23±6.29)mg/g。采用UPLC-DAD鉴定祁门红茶的多酚组成,结果表明,祁门红茶多酚的主要成分为没食子酸、没食子儿茶素、表儿茶素、表没食子儿茶素没食子酸酯、表儿茶素没食子酸酯、儿茶素没食子酸酯、茶黄素、茶黄素-3-没食子酸酯、茶黄素-3′-没食子酸酯和茶黄素双没食子酸酯。 
    Abstract: The extraction technology of black tea polyphenols was optimized using keemun black tea as material.The effect of ethanol concentration,extraction temperature,extraction time,solid-liquid ratio,p H on extraction yield was investigated by single-factor experiment and the extraction technology was further optimized by orthogonal experiment. The optimum extraction parameters were as follows :ethanol concentration 60%,extraction temperature 70 ℃,extraction time 2.5 h,and solid-liquid ratio 1∶50(g/m L). The extraction yield was(214.23±6.29) mg/g after the second extraction. In addition,UPLC-DAD was applied to identify keemun black tea polyphenols. Results showed that the main components of keemun black tea polyphenols were gallic acid,(-)-Gallocatechin(GC),(-)-Epicatechin(EC),(-)-Catechin gallate(CG),(-)-Epicatechin gallate(ECG),(-)-Epigallocatechin gallate(EGCG),Theaflavin(TF1),Theaflavin 3-gallate(TF3G),Theaflavin 3 '-gallate(TF3′G) and Theaflavin 3,3'-digallate(TF33′G).
  • 期刊类型引用(2)

    1. 牛俊桀,史波林,钟葵,李洪亮,温烃,汪厚银,安志丛,高海燕,赵镭. 中心点剖面法:一种快速感官分析方法及其在食品中的应用研究进展. 食品科学. 2024(23): 23311-23320 . 百度学术
    2. 常晓敏,赵慧敏,张悦,刘佳妮,李玄烨,李晓龙,初柏君,王翔宇,朱保庆. 桌布法结合极化投影地图法剖析葵花籽油香味特征. 食品安全质量检测学报. 2023(13): 184-192 . 百度学术

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出版历程
  • 收稿日期:  2015-02-28

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