离子沉淀法提取绿茶中的茶多酚

摘要：以绿茶为原料，水为浸提溶剂，采用离子沉淀法对茶叶中茶多酚的提取进行了研究。探讨了沉淀剂种类、沉淀剂用量、溶剂用量、浸提温度、浸提时间5个因素对茶叶中茶多酚提取的影响，优化了茶多酚提取的最佳工艺条件。结果表明，当以AlCl3为沉淀剂且m沉淀剂：m茶叶=1：5、溶剂用量m茶叶：m水=1：20、浸提温度为水浴75℃、浸提时间45min时，茶多酚的提取率最高，为14．12％。

Extraction of Polyphenols in Green Tea by Ion Precipitation

The extraction of polyphenols in green tea by ion precipitation was studied applied green tea as the raw material and the water as the leaching solvent. The influences of the precipitator type, the precipitator dosage, the solvent dosage, the leaching temperature and the leaching time on the extraction of polyphenols in green tea were discussed. The best process extraction conditions of polyphenols were optimized. The results showed that the maximum leaching rate of tea polyphenols was 14.12% while the A1C13 was used as the precipitator, the mass ratio of the precipitator to tea was 1 ： 5, the mass ratio of the tea to water was 1 ： 20, the water bath temperature was 75 ~C ,the leaching time was 45 rain.