茶多酚的分离提取及其性质研究

本文利用离子沉淀、微波＋离子沉淀、有机溶剂直接萃取三种方法提取绿茶中茶多酚，并研究其抑菌和抗氧化功能．实验结果表明有机溶剂萃取法提取茶多酚的提取率和纯度均高于其他两种方法．再应用这种方法分别提取发酵型茶叶（红茶）和半发酵型茶叶（乌龙茶）中的茶多酚，结果表明绿茶的提取率高于乌龙茶和红茶．

Study on the Extraction and Characteristics of Tea-polyphenols

In the research three methods are used to extract tea-polyphenol from green tea, namely, ion precipitation, microwave ＋ ion precipitation and organic solvent. The characteristics of TP in antibacterial and anti-oxidation are ＇also discussed. It is shown in the research results that TP extraction rate and purity by direct extraction with organic solvent is higher than the other two methods. After this method is applied in fermented tea （ black tea） and semi-fermented tea （oolong tea） extraction, it is shown that the extraction rate of green tea is higher than those of black tea and oolong tea.