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| 红茶中茶多酚提取工艺的研究 | |
| 引用本文： | 刘慧娟,黎海彬,赖键. 红茶中茶多酚提取工艺的研究[J]. 广州城市职业学院学报, 2011, 5(2): 56-59 |
| 作者姓名： | 刘慧娟 黎海彬 赖键 |
| 作者单位： | 1. 广州城市职业学院建筑环境与食品工程学院，广东广州510405;仲恺农业工程学院轻工食品学院，广东广州510225 2. 广州城市职业学院建筑环境与食品工程学院,广东广州,510405 3. 仲恺农业工程学院轻工食品学院,广东广州,510225 |
| 基金项目： | 广州市教育系统创新学术团队项目“功能食品技术研究与开发” |
| 摘 要： | 以红茶茶叶为原料,考察了浸提温度、时间、固液比、pH对茶多酚提取的影响,并对其浸提率进行了研究.结合正交试验,确定了红茶茶叶提取的最佳工艺条件. |
| 关 键 词： | 红茶 荼多酚 提取工艺 |
The Study on the Extraction Technology of Tea Polyphenol from Black Tea |
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| LIU Hui-juan,LI Hai-bin,LAI Jian. The Study on the Extraction Technology of Tea Polyphenol from Black Tea[J]. Journal Of Guangzhou City Polytechnig, 2011, 5(2): 56-59 | |
| Authors: | LIU Hui-juan LI Hai-bin LAI Jian |
| Affiliation: | 1.School of Architecture,Environment and Food Engineering,Guangzhou City Polytechnic,Guangzhou 5104051; 2.College of Light Industry and Food Sciences,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China;) |
| Abstract: | Selecting the black tea leaves as the raw materials in the study,the four factors: extraction temperature,ratio of solid-to-liquid,extraction time and the pH were selected to investigate the influences on the extraction of tea polyphenol.Combined with the orthogonal test,it confirmed the optimum technological conditions of the black tea extraction. |
| Keywords: | black tea tea polyphenol extraction |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |