碎茶末中超高压提取茶多酚在鱼肉保群中的应用

茶叶在加工和储存过程中不可避免会产生碎茶末,本文采用超高压技术常温提取碎茶末中茶多酚,将其变废为宝.方法是通过正交实验,以茶多酚含量为指标,考察溶剂浓度、压力、保压时间、固液比对茶多酚含量的影响,结果表明,最优提取工艺条件为:乙醇浓度为50%;压力200MPa;保压时间5min;固液比为1:20,得率是37.7%.并将其粗制品应用到鱼肉的保鲜中,实验表明茶多酚粗制品能有效延长鱼肉的保鲜时间.

Extraction of tea polyphenols from tea fannings by ultrahigh pressure technique and applied in fish

During the processing and storage, there are many tea fannings.The extraction of tea polyphenols from tea farmings by using the ultrahigh pressure extraction technology (UPE)was studied. The experiment was designed with orthogonal method, and the yield of tea polyphenols was used as the testing index. The extract conditions, including the solvent concentration, pressure, the holding time of pressure and the ratio of solid to liquid before extraction,were investigated.The optimum extraction conditions were as follow:50% ethanol,200MPa holding 5min, the ratio of solid to liquid 1:20.The yield of tea polyphenols is 37.7% under the optimum extraction condition.In addition, the extraction liquid of UPE was daubed on fish, which showed it could extend the fish shelf life.