食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2014年
17期
44-47
,共4页
超临界二氧化碳%儿茶素%萃取%炒青绿茶
超臨界二氧化碳%兒茶素%萃取%炒青綠茶
초림계이양화탄%인다소%췌취%초청록다
SFE-CO2%catechin%extraction%roasted green tea
采用单因素试验和正交试验对炒青绿茶儿茶素超临界CO2萃取工艺进行探讨，确定萃取效果影响的程度从高到低依次为：萃取压力>夹带剂乙醇用量>萃取时间>萃取粒度，最佳萃取工艺为：底物与夹带剂（乙醇）之比为100 g/250 mL，萃取压力25 MPa，萃取温度50℃，粒度为60目，萃取120 min。按照该工艺茶叶中儿茶素粗提物的得率为6.0536%。
採用單因素試驗和正交試驗對炒青綠茶兒茶素超臨界CO2萃取工藝進行探討，確定萃取效果影響的程度從高到低依次為：萃取壓力>夾帶劑乙醇用量>萃取時間>萃取粒度，最佳萃取工藝為：底物與夾帶劑（乙醇）之比為100 g/250 mL，萃取壓力25 MPa，萃取溫度50℃，粒度為60目，萃取120 min。按照該工藝茶葉中兒茶素粗提物的得率為6.0536%。
채용단인소시험화정교시험대초청록다인다소초림계CO2췌취공예진행탐토，학정췌취효과영향적정도종고도저의차위：췌취압력>협대제을순용량>췌취시간>췌취립도，최가췌취공예위：저물여협대제（을순）지비위100 g/250 mL，췌취압력25 MPa，췌취온도50℃，립도위60목，췌취120 min。안조해공예다협중인다소조제물적득솔위6.0536%。
The extraction conditions of catechin from roasted green tea by supercritical-CO 2 fluid extraction (SFE-CO2)were studied. Influences of extraction temperature, extraction pressure, materiel-liquid ratio, and extraction time on the content of catechin were investigated, and the effect of extraction conditions on the extraction rate of catechin from extracts was evaluated by single factor and orthogonal tests.Experimental results showed that the successive order of diferent effect factors on yield of catechin was extraction pressure>materiel-liquid ratio>extraction time>materiel granularity. The optimal extraction conditions of catechin from roasted green tea as follows:extraction temperature 50℃, extraction time 120 min, extraction pressure 25 MPa, 1∶2.5 of solid to liquid ratio was used as a modifier, and 0.65 mm of particle size. The maximum SFE-CO2 extracting rate of catechin 6.053 6%.
