| 超声波协助提取茶多酚的工艺研究 |
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| 引用本文： | 朱鑫鑫,熊志勇,汪烈焰,王辉.超声波协助提取茶多酚的工艺研究[J].广东化工,2011,38(7):292+291-292,291. |
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| 作者姓名： | 朱鑫鑫 熊志勇 汪烈焰 王辉 |
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| 作者单位： | 1. 北京理工大学珠海学院,化工与材料学院,广东,珠海,519088
2. 华南师范大学,化学与环境学院,广东,广州,510006 |
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| 摘 要： | 以绿茶茶末为原料，以乙醇为介质，用超声波协助法提取茶多酚，并通过改变浸提温度，浸提时间，料液比（茶醇比）,溶剂浓度等条件对产品提取率的影响进行了探讨，获得最佳的提取条件。结果表明，超声波协助提取茶多酚最佳产率的工艺条件为：浸提温度60℃，浸提时间2gmin，料液比1：9，乙醇浓度60％。该方法与传统提取方法相比，提取率高，省溶剂，大大提高了提取效率。
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| 关 键 词： | 茶多酚 超声波 抗氧剂 |
Study on the Extraction of Tea Polyphenols with Ultrasonic Wave |
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| Zhu Xingxing,Xiong Zhiyong,Wang Lieyan,Wang Hui.Study on the Extraction of Tea Polyphenols with Ultrasonic Wave[J].Guangdong Chemical Industry,2011,38(7):292+291-292,291. |
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| Authors: | Zhu Xingxing Xiong Zhiyong Wang Lieyan Wang Hui |
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| Affiliation: | Zhu Xingxing1,Xiong Zhiyong1,Wang Lieyan1,Wang Hui2(1.College of Chemical Engineering and Material Science,Zhuhai Campus of Beijing Institute of Technology,Zhuhai 519088,2.School of Chemistry & Environment,South China Normal University,Guangzhou 510006,China) |
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| Abstract: | Extraction technology of tea polyphenols with Ultrasonic Wave was checked and modified in the study.As a result,the optimal technological condition were as follows: extraction temperature was 60 ℃,extraction time was 20 min,ratio of liquor and material was 1:9,the concectration of ethanol was 60 %. |
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| Keywords: | tea polyphenols ultrasonic wave antioxidant |
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