二次浸提法对绿茶浸提液中咖啡碱含量的影响
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摘要
以绿茶(福云六号)为原料,通过对第一次浸提时的时间、温度及茶水比,进行单因素和正交试验,探讨二次浸提法对绿茶咖啡碱浸提含量的影响。结果表明,影响绿茶浸提液中咖啡碱含量的先后顺序为浸提温度>浸提时间>浸提茶水比,最佳浸提条件为浸提时间35 s、浸提温度15℃、浸提茶水比1︰16 (g/mL),绿茶咖啡碱浸出量为0.871 g/kg。
The effects on the extractive content of caffeine from green tea(Fuyun 6) were investigated by controlling the time, temperature and tea-water proportion of the first extraction. The factors influencing on the extraction content of tea caffeine were studied by single factors and orthogonal experiment. The results showed that the sequence of influencing factors was as follows: the first extraction temperature, the first extraction time, tea-water proportion of the first extraction. The optimum process was as follows: extraction time 35 s, extraction temperature 15 ℃, tea-water proportion 1︰16(g/mL). Under this condition, the extractive content of green tea caffeine was up to 0.871 g/kg.
The effects on the extractive content of caffeine from green tea(Fuyun 6) were investigated by controlling the time, temperature and tea-water proportion of the first extraction. The factors influencing on the extraction content of tea caffeine were studied by single factors and orthogonal experiment. The results showed that the sequence of influencing factors was as follows: the first extraction temperature, the first extraction time, tea-water proportion of the first extraction. The optimum process was as follows: extraction time 35 s, extraction temperature 15 ℃, tea-water proportion 1︰16(g/mL). Under this condition, the extractive content of green tea caffeine was up to 0.871 g/kg.
引文
[1]夏涛.制茶学[M].3版.北京:中国农业出版社,2014,12:22.
[2]罗敏.咖啡碱的药理功效与分离提取的研究进展[J].广州化工,2013,41(11):39-41.
[3]吴命燕,范方媛,梁月荣,等.咖啡碱的生理功能及其作用机制[J].茶叶科学,2010,30(4):235-242.
[4]尔朝娟.茶叶咖啡碱脱除技术研究[D].无锡:江南大学,2012.
[5]孙成,权启爱,金寿珍.低咖啡因茶加工关键技术及设备的研究[J].茶叶科学,2003,23(增):68-72.
[6]林晓蓉,陈忠正,李桂香,等.茶汤浓度对绿茶沉淀形成的影响[C].中国食品科学技术学会第八届年会暨第六届东西方食品业高层论坛论文摘要集,2011:114-115.
[2]罗敏.咖啡碱的药理功效与分离提取的研究进展[J].广州化工,2013,41(11):39-41.
[3]吴命燕,范方媛,梁月荣,等.咖啡碱的生理功能及其作用机制[J].茶叶科学,2010,30(4):235-242.
[4]尔朝娟.茶叶咖啡碱脱除技术研究[D].无锡:江南大学,2012.
[5]孙成,权启爱,金寿珍.低咖啡因茶加工关键技术及设备的研究[J].茶叶科学,2003,23(增):68-72.
[6]林晓蓉,陈忠正,李桂香,等.茶汤浓度对绿茶沉淀形成的影响[C].中国食品科学技术学会第八届年会暨第六届东西方食品业高层论坛论文摘要集,2011:114-115.