摘要
采用多因素正交试验 ,研究了温度、时间、pH值 3因素对红茶有效成分茶多酚、氨基酸、茶黄素、茶红素浸提率的影响。结果表明 :3因素对茶多酚、氨基酸、茶黄素、茶红素浸提率均有显著影响。其中 ,对茶多酚浸提率的影响程度依次为 :温度 >pH值 >时间 ,最佳组合为 :温度 90℃ ,pH值 5 .5 ,浸提时间 15min ;对氨基酸浸提率的影响程度依次为 :pH值 >时间 >温度 ,最佳组合为 :温度 80℃ ,pH值 5 .5 ,浸提时间 15min ;对茶黄素浸提率的影响程度依次为 :温度 >pH值 >时间 ,最佳组合为 :温度 90℃ ,pH值 5 .5 ,浸提时间 5min ;对茶红素浸提率的影响程度依次为 :温度 >时间 >pH值 ,最佳组合为 :温度 80℃ ,pH值 5 .5 ,浸提时间 10min。
The design of multi-factor orthogonal experiment was applied to investigate the effects of temperature,pH value and time on the extraction of tea polyhenols, amino acids, theaflavin and thearubigin on the effective components of black tea.The results showed that in the physical and chemical effect on the extraction, to tea polyhenols, the order of effective factor was temperature>pH value >time, and the optimum collection was determined as temperature was 90℃, pH value was 5.5 and time was 15 minutes; to amino acids, pH value>time>temperature, and temperature was 80℃,pH was 5.5 and time was 15 minutes; to theaflavin, temperature>pH value >time, and temperature was 90℃, pH was 5.5 and time was 5 minutes; and to thearubigin, temperature >time>pH value, and temperature was 80℃,pH was 5.5 and time was 10 minutes.
出处
《安徽农业科学》
CAS
北大核心
2005年第3期467-468,共2页
Journal of Anhui Agricultural Sciences
关键词
红茶
温度
时间
PH值
茶多酚
氨基酸
茶黄素
茶红素
浸提率
Temperature
pH value and time
Tea Polyhenols
Amino acids
Theaflavin
Thearubigin
Extraction rate
