茶树叶中茶多酚的提取工艺优化及结构研究
Extraction Optimization and Structural Characterization of Tea Polyphenols from Camellia Sinensis Leaves
杨宇蕊 1邓佺辛 1吴彤月 1孙菲菲 1罗倩 1郭林新2
作者信息
- 1. 秦巴中药资源开发与应用陕西高校青年创新团队 安康学院 陕西 725000
- 2. 秦巴中药资源开发与应用陕西高校青年创新团队 安康学院 陕西 725000;陕南秦巴山区生物资源综合开发协同创新中心 陕西理工大学 陕西 723001
- 折叠
摘要
为对茶树叶中茶多酚的提取及结构进行研究,采用单因素及正交实验设计,优化提取条件,并鉴别提取物的结构.实验结果表明,在乙醇体积分数为 70%,提取温度 60℃,提取时间 100 min,液料比 60 mL/g的工艺条件下,茶树叶中茶多酚的提取得率可达 243 mg/g.进一步采用红外光谱,检测到3276 cm-1 处酚羟基伸缩振动及1686 cm-1 处羰基伸缩振动等信号峰,从而对茶多酚的结构进行了鉴别.
Abstract
In order to explore the extraction and structure of tea polyphenols from camellia sinensis leaves,single factor and orthogonal ex-perimental design were used to optimize the extraction conditions,and identify the structure of the extract.The experimental results showed that the extraction yield of polyphenols from leaves could reach 243 mg/g under the process conditions of 70%ethanol concentration,extraction temperature of 60℃,extraction time of 100 min,and liquid/material ratio of 60 mL/g.Furthermore,the phenolic hydroxyl stretching vibration at 3276 cm-1 and the carbonyl stretching vibration at 1686 cm-1 were detected by FTIR to identify the structure of tea polyphenols.
关键词
茶树叶/多酚/提取工艺/红外光谱Key words
Camellia sinensis leaves/polyphenols/extraction process/infrared spectroscopy引用本文复制引用
出版年
2025
NETL
NSTL
万方数据