紫鹃茶和苦丁茶中功效成分的提取分离

优选降压效果显著的紫鹃茶和苦味特征明显的苦丁茶为原料，采用微波辅助有机溶剂提取法对紫鹃茶和苦丁茶中的功效成分进行分离提取获得茶提取物，通过添加茶提取物解决整米苦荞茶热加工过程中特征风味和部分功效成分严重缺失的技术难题。结果表明，不同贮藏期的紫鹃茶除茶黄素含量差异不显著外，其余功效成分差异显著(P＜0.05)。苦丁茶老叶、嫩叶及其超微粉营养成分存在显著性差异(P＜0.05)。通过正交试验优化，紫鹃茶提取最佳工艺条件为乙醇体积分数65%、微波功率540W、提取时间50s、液料比为10:1，其提取物富含花青素(δA示差值0.925)，茶多酚27.709%，茶黄素0.707%，茶红素15%，儿茶素259.735mg/g，咖啡碱7.053%；苦丁茶提取最佳工艺条件为乙醇体积分数55%、微波功率360W、提取时间120s、液料比25:1，其提取物苦味浓烈，含黄酮30.79%、叶绿素0.699mg/g、茶多酚13.619%、咖啡碱4.812%、儿茶素26.161mg/g。紫鹃茶和苦丁茶提取物均可作为苦荞茶风味与功能强化用基料。

Extraction of Flavor and Functional Components from Zijuan Pu-erh Tea and Kuding Tea

In this study,the functional and flavor components in antihypertensive Zijuan Pu-erh tea and bitter Kuding tea,which can be added to whole buckwheat tea to compensate their deficiency,were extracted by microwave-assisted organic solvent extraction.The results showed that Zijuan Pu-erh tea samples stored for different times exhibited a significant difference in all investigated functional components except theaflavins(P<0.05).Nutritional ingredients significantly differed among young leaf Kuding tea,old leaf...