低值单枞茶中茶多酚提取的比较研究

The Comparison Study of Different Methods to Extract Tea Polyphenols from Low Value Dancong Tea

摘要:

本文对低值单枞茶中茶多酚的提取进行了比较研究。采用热水浸提法、复合酶法、超高压法、复合酶结合乙醇提取法及复合酶辅助超高压提取法对低值单枞茶叶中的茶多酚进行提取，分析比较各提取液的茶多酚含量、儿茶素组分和抗氧化性能评价。结果表明，复合酶辅助超高压提取法提取茶多酚的得率最高达31.07%，其粗提液中抗氧化活性成分明显高于其它提取液，且清除?OH自由基的能力最强。

Abstract:

The research aimed to comparation study the extraction processes of tea polyphenol like hot water extraction, enzyme extraction, ultra-high pressure extraction, enzyme extraction combined with ethanol and enzyme extraction assisted with high pressure. Taking low value Dancong Tea as raw material and the yield of tea polyphenols as index, and comparing the the components of Catechin and antioxidant capacity of crude extracts by the five extraction methods. The results showed that the method of combined-enzyme extraction assisted with UHP get the highest extraction rate of 31.07%. Moreover, the antioxidation of the extra by this way was significantly higher than other methods and had the strongest ability to eliminate ?OH.