Extraction Optimization and Structural Characterization of Tea Polyphenols from Camellia Sinensis Leaves
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.
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