超临界二氧化碳萃取茶多酚的研究

本文住流动法测定装置中测定了茶多酚在超临界二氧化碳中的溶解度,温度分别为40℃、60℃和80℃,压力范围为12～22MPa。在80℃,21MPa下,测定了干茶叶(加或不加夹带剂)中茶多酚的萃取量与CO_2累计用量的关系。最后将萃取物经简单分离,得到相对纯度为95.45％的茶多酚和相对纯度为86.54％的咖啡因。     

高效率高纯度绿原酸制备工艺研究

建立从山银花中制备绿原酸标准品的方法,并提高绿原酸产率。通过正交试验优化传统水提法和碱水冷提法工艺,并对D101大孔树脂纯化条件、乙酸乙酯萃取次数、结晶溶剂进行优化。通过研究,最佳提取条件为:提取溶剂pH=10的碱水,提取时间1 h,料液比1∶30,提取率为7.2%;D101大孔树脂洗脱溶剂:10%乙醇洗脱液纯度最高,30%乙醇洗脱液得率最高;最佳萃取次数5次;最佳结晶溶剂:水饱和乙酸乙酯。本研究通过创新的提取和纯化条件,得到纯度98.7%的绿原酸,得率18.4 mg/g,纯度和得率都高于现有文献记载,且常温快速提取,能耗明显下降,适用于工业规模高纯度绿原酸生产。     

应用树脂吸附分离制取茶多酚

从茶中分离制取天然抗氧化剂茶多酚,现行工业化生产多采用有机溶剂萃取和金属盐沉淀法,这两种方法,工艺繁琐,有机溶剂、金属盐或酸、碱损耗大,严重污染环境,提取率低、得率低、成本高、销售困难。笔者采用大孔吸附树脂层析法从茶中分离,纯化茶多酚,制得低含咖啡碱的茶多酚粗制品,得率为１８％～２１％,纯度≥７０％,ＥＧＣＧ＞２０％,咖啡碱＜２％。吸附树脂具有表面积大,吸附量大,吸附与洗脱高峰集中,不用或少用除乙醇外的有机溶剂,洗脱与再生容易,成本低,得率高等优点,大有开发前景。     

茶多酚提取优化工艺研究

本文研究了可食用茶多酚的提取优化工艺。萃取剂为乙醇,料液比1：15,浸提过程伴随300W超声波震荡,就乙醇的浓度、提取温度、提取时间和提取次数等因素利用正交设计筛选了茶多酚的最佳提取工艺条件,并对浸提液最佳离子沉淀方法作了比较。结果表明,茶多酚提取的最佳工艺条件为：65％的乙醇溶液作浸提剂,当浸提温度为50℃,浸提时间30min,两次超声波辐射浸提后茶多酚从粗茶叶中的提取率为20．1％。沉淀剂AlCl3和ZnSO4质量比为1：2对茶多酚的沉淀效果最佳,pH=6．0。     

均匀设计法优选芝麻油提取新工艺

本文通过超临界CO2提取芝麻油的均匀设计实验和微波和超声波诱导提取芝麻油的正交实验比较,考察影响提取的主要因素,寻求最佳萃取工艺。超临界CO2萃取最佳工艺条件为：压力32MPa,温度60℃,CO2流量31kg／h,萃取时问80min,得率46．39％;微波萃取最佳工艺条件为：溶剂为丙酮,物料与溶剂比例1：7,辐射时间7min,辐射功率810W,得率23．01％。超声波萃取最佳工艺条件为：物料与溶剂比例1：7,溶剂为石油醚,浸泡时间30h,得率23．99％。结果表明超临界CO2萃取芝麻油品质最好,而且萃取也最高,质量最稳定。     

超临界CO_2和微波辅助萃取艾叶挥发油工艺的研究

通过超临界CO2萃取均匀设计实验和微波辅助萃取艾叶挥发油的正交实验比较,考察影响提取的主要因素,寻求最佳萃取工艺。超临界CO2萃取最佳工艺条件为:萃取压力16MP,萃取温度31℃,CO2流量20kg/h和时间80min,得率3.75%;微波萃取最佳工艺条件为:辐射功率720w,辐射时间200s,溶剂量400mL,洗涤剂量50mL,得率4.85%。水蒸馏法提取率为1.87%。结果表明超临界CO2和水蒸馏法萃取艾叶挥发油品质最好;微波萃取收率最高,但品质较差。     

Box-Behnken设计-效应面法优化离子液体提取废次茶叶中咖啡因工艺

以咖啡因的提取率为评价指标,在单因素实验基础上,通过Box-Behnken设计-效应面法考察料液比、浸提时间、浸提温度、离子液体[HSO_3-pmim]~+[HSO_4]~-浓度4个因素对咖啡因提取率的影响。实验结果表明,离子液体[HSO_3-pmim]~+[HSO_4]~-提取咖啡因的最优提取工艺为:料液比为0.05 g/mL,浸提时间为160 min,浸提温度为90℃,离子液体浓度为70%,咖啡因的提取率为95.1 mg/5 g茶样。Box-Behnken设计-效应面法优化离子液体[HSO_3-pmim]~+[HSO_4]~-提取废次茶叶中咖啡因,提取工艺合理,方法简便,精确度高,可预测性好。     

正交试验法优化吴茱萸总碱的微波提取

以紫外-可见分光光度法为检测手段,研究了乙醇-水混合溶剂中吴茱萸总生物碱的微波提取条件,试验中分别以微波功率、萃取时间和萃取溶剂的用量、浓度及酸度等为因素,设计了五因素四水平的正交试验,考察了它们对总生物碱成分提取率的影响。结果表明,最佳提取条件为：在700W微波功率下,用浓度70％、酸度pH=2的乙醇-水混合溶剂25mL／g,提取6min,此条件下总生物碱的提取率可达0．4898％。     

超临界CO2提取甘草地上部分总黄酮

采用单因素试验对甘草地上部分(茎叶)的超临界CO2提取工艺进行了研究。实验考察了压力、萃取时间、温度及CO2流量对甘草地上部分总黄酮提取率的影响,以总黄酮提取率和含量为指标,系统的研究了超临界二氧化碳萃取法提取甘草地上部分总黄酮的提取效果。得出的最佳工艺参数为:采用40-60目原料,80%乙醇为夹带剂,萃取时间:1.5 h;萃取压力:30.0 MPa;萃取温度:50℃;CO2流量:10 kg.h-1;分离压力:5.8 MPa;分离温度:40℃。实验结果表明超临界二氧化碳萃取甘草总黄酮的提取率2.09%,含量5.42%,工艺具有提取率高,纯度高的特点,为规模化生产甘草总黄酮的提取提供了研究基础。     

β-1,3-葡甘露聚糖酶辅助提取圆红冬孢酵母油脂

为考察β-1,3-葡甘露聚糖酶辅助提取圆红冬孢酵母Rhodosporidium toruloides油脂工艺的应用潜力,以R. toruloides Y4发酵醪液为原料,乙酸乙酯为溶剂,在10 L规模下研究了酶解和萃取条件对油脂提取率的影响,并进行了初步物料平衡分析。结果表明：酶处理0.5 h,油脂提取率可达71.1%,酶解效率与10 mL小体系所取得的结果相当。通过多次萃取,有效缓解了乳化现象对油脂提取的影响。经过3次萃取,油脂提取率、溶剂回收率和总物料回收率分别达92.9%、87.0%和94.2%。酶辅助提取油脂工艺可直接利用油脂发酵醪液,提取率高,对设备要求低,具有很好的工业化应用潜力。     

Extraction behavior of caffeine and EGCG from green and black tea

A dipping method was developed to extract the catechins (EGCG) and alkaloids (caffeine) from green tea (Korea) and black tea (Sri Lanka). The effects of the solvent composition (water vs. ethanol), extraction time, temperatures, and solvent pH on the amount of catechins (EGCG) and alkaloids (caffeine) extracted from green and black tea were investigated. Reversedphase high-performance liquid chromatography (RP-HPLC) was used to analyze the catechins (EGCG) and alkaloids (caffeine) extracted. The content of EGCG and caffeine in green tea extracts was in the range of 2.04∼0.30 and 10.22∼0.85 mg/g, respectively. The amount of EGCG and caffeine in black tea extracts was in the range of 0.32∼0.24 and 5.26∼1.01 mg/g, respectively. The amount of caffeine extracted from green and black tea was greater than the amount of EGCG. Pure water is the best solvent for extracting EGCG and caffeine from green tea. The amount of caffeine extracted from green and black tea increased as the temperature, extraction time, and hydrogen ion concentration of the solvent increased. Although the amount of EGCG extracted from green tea increased as the temperature increased, the amount of EGCG extracted from black tea was not affected by temperature. The extraction of EGCG from both green and black tea was not affected by the hydrogen ion concentration of the solvent.     

响应面法优化超声提取绿茶茶多酚工艺

利用响应面法对超声提取绿茶荼多酚的工艺条件进行优化,在单因素试验的基础上,根据中心组合设计原理采用三因素三水平的响应面分析法,依据回归分析确定最优提取工艺条件。结果表明,其最佳工艺条件为：液料比为40．2mL／g,超声功率为476W,提取时间为15．1min,采用该工艺条件,茶多酚的提取得率达到10．312％,通过响应面法得到一个能较好预测试验结果的模型方程。     

茶叶中多酚类物质的研究进展

本文对茶叶中的多酚类物质研究进展进行了综述,介绍了茶叶中多酚类物质的种类、含量及其结构;茶多酚的生物学活性,茶多酚的提取方法及其应用现状。为茶多酚的进一步开发利用提供参考。     

不同栽培模式对茶园生态环境及茶叶品质的影响

对陕南茶区的纯茶园、塑料大棚茶园、松茶间作茶园及林篱茶园4种常见栽培模式的茶园生态环境(包括小气候因子、土壤因子)和茶叶中各项生化指标(包括氨基酸、咖啡碱、茶多酚、酚氨比、茶水浸出物)进行了测定.结果表明:不同栽培模式茶园小气候因子有显著差异.相对于纯茶园,塑料大棚茶园、松茶间作茶园和林篱茶园能更有效地改善光照条件、降低环境温度、提高土壤水分和有机质含量、增强空气湿度,提高土壤养分状况.3种复合式茶园茶叶品质也较纯茶园显著提高,氨基酸和茶水浸出物含量显著高于纯茶园茶叶,而茶多酚含量却显著低于纯茶园茶叶.因此,林茶复合栽培模式和大棚模式茶园的生态环境更有利于茶树的生长和茶叶品质的提高.     

丛枝菌根真菌和施氮量对茶树生长、矿质元素吸收与茶叶品质的影响

采用盆栽法研究了不同施氮水平下接种丛枝菌根（arbuscular mycorrhiza,AM）真菌Glomus mosseae对茶树生长、矿质元素吸收及茶叶品质的影响。结果表明,适量的施氮利于AM真菌的侵染和菌根发育,当施氮过量时则会抑制菌根发育。在不同施氮水平下接种AM真菌均提高了茶树地上部、地下部和总干物质量,其中又以接种AM真菌同时施氮量为0.53g kg-1的茶树总干物质量最大,为对照的1.63倍。不同矿质元素受AM真菌和氮肥的影响不一致,在一定施氮水平下接种AM真菌可提高茶树叶片中N、P、K、Ca、Zn和Fe含量,降低Mn和Cu含量;显著增加根中N、P、K、Mg和Zn含量,降低Mn含量,施高浓度的氮（1.06 g kg-1）显著降低了根系Ca和Fe含量。不同施氮水平下AM真菌处理可增加茶叶中可溶性糖和可溶性蛋白含量,提高了茶叶中茶多酚、咖啡碱、氨基酸和水浸出物含量,降低酚氨比,显著改善茶叶品质。本实验条件下,茶树施氮量为0.53 g kg-1时,接种AM真菌改善茶叶品质的效果最佳。     

油茶饼粕中茶皂素的提取及脱色研究

以油茶饼粕为原料,通过有机溶剂进行浸取,研究并确定提取了茶皂素的最佳工艺为乙醇体积分数75%,料液比(g:m l)为1:4,提取时间2 h,提取温度60℃;脱色的最佳条件为pH9,脱色温度60℃,脱色时间1 h,加入H2O220 mL。在此条件下提取的茶皂素得率为16.6%,纯化的茶皂素质量分数达到87.3%。     

Microwave‐assisted water extraction of green tea polyphenols

Introduction – Green tea, a popular drink with beneficial health properties, is a rich source of specific flavanols (polyphenols). There is a special interest in the water extraction of green tea polyphenols since the composition of the corresponding extracts is expected to reflect the one of green tea infusions consumed worldwide. Objective – To develop a microwave‐assisted water extraction (MWE) of green tea polyphenols. Methodology – MWE of green tea polyphenols has been investigated as an alternative to water extraction under conventional heating (CWE). The experimental conditions were selected after consideration of both temperature and extraction time. The efficiency and selectivity of the process were determined in terms of extraction time, total phenolic content, chemical composition (HPLC‐MS analysis) and antioxidant activity of the extracts. Results – By MWE (80°C, 30 min), the flavanol content of the extract reached 97.46 (± 0.08) mg of catechin equivalent/g of green tea extract, vs. only 83.06 (± 0.08) by CWE (80°C, 45 min). In particular, the concentration of the most bioactive flavanol EGCG was 77.14 (± 0.26) mg of catechin equivalent/g of green tea extract obtained by MWE, vs 64.18 (± 0.26) mg/g by CWE. Conclusion – MWE appears more efficient than CWE at both 80 and 100°C, particularly for the extraction of flavanols and hydroxycinnamic acids. Although MWE at 100°C typically affords higher yields in total phenols, MWE at 80°C appears more convenient for the extraction of the green tea‐specific and chemically sensitive flavanols. Copyright © 2009 John Wiley & Sons, Ltd.     

Ultrasound-assisted extraction of some branded tea: Optimization based on polyphenol content,antioxidant potential and thermodynamic study

Tea is one of the top beverages used around the world every day, which contains a high amount of polyphenols and antioxidants. The main aim of this research is to quantify some marketed black tea (Rabea, Lipton, Alkbous, Green gold and Haritham) for phenolic contents and antioxidant potential evaluation by ultrasound solvent extraction and was compared with conventional extraction. Ultrasonic extraction was optimized by considering frequencies (26 kHz, 40 kHz), temperature (30, 40 and 50 °C), and power (30, 40 and 50%) at a fixed time of 30 min. In both the ultrasonic frequencies, 40 °C temperature and 40% power combination exhibited highest cumulative yield (mg/100 g DW), total phenolic content (mg gallic acid/g DW), flavonoids (mg/g DW) and DPPH radical scavenging activity (%) in all branded tea. Within each brand of tea, at any temperature-power combination at particular frequency results were not significantly different. But, at a similar condition of temperature power results were found significantly different between two frequencies. Furthermore, ultrasonic extraction process was analyzed thermodynamically by selecting some basic parameters. Thermodynamics results showed the extraction process was feasible, spontaneous and irreversible. Also, 26 kHz ultrasonic probe is more appropriate for the extraction purpose and thermodynamically more acceptable as compared to 40 kHz ultrasonic bath. Moreover, Haritham was selected as the best tea brand due to its high polyphenol contents and antioxidant potential.     

有柄石韦总多酚含量测定及其超声提取工艺优化

为优选有柄石韦Pyrrosia petiolos中总多酚超声提取工艺,采用Folin-Ciocalteus比色法对总多酚进行含量测定,通过单因素和正交试验,对提取工艺参数进行优化。结果表明,没食子酸对照品在浓度为1～10 mg·L-1范围内,与吸光度呈良好线性关系（y=2.406x-0.012,R=0.9994）,有柄石韦总多酚的最佳提取工艺条件为：55%乙醇,料液比1∶10（W/V）,超声提取60 min,超声提取温度75℃,总多酚提取率为21.47 mg·g-1。