摘要
以蒸青绿茶为材料,利用单因素试验和正交实验研究了不同提取时间、不同提取温度以及不同提取料液比例等对茶叶中儿茶素组分的影响。结果表明:当提取料液比例为1:125(g:mL)、提取温度为70℃、提取时间为30 min时,蒸馏水一次提取可以达到相对理想的提取效果,适用于常规分析实验。
The methods of extracting catechins from tea suitable for HPLC analysis were investigated with the orthogonal design tests as well as the single factor experiment. Results showed that the best extracted condition was as follows： 1g of tea power sample, sifted through a 0.40mm sieve, infused by 125ml deionized water, and extracted once in 70℃ water bath for 30min. This method was suitable for the routine determination of catechins composition and content in tea.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2007年第6期76-79,共4页
Food and Fermentation Industries
基金
浙江省科技计划项目(No.2006C32034)
