期刊论文

中文

食品科技

1005-9989

2006

31

11

123-125

10.3969/j.issn.1005-9989.2006.11.034

湖北省科技厅攻关项目（2004AA201C06）.

本校为第一机构

对苦荆茶中多酚类物质的提取工艺进行研究，并讨论了各实验因素对实验结果的影响。经优化得到的工艺条件为乙醇浓度80％、浸提时间45min、苦荆茶：乙醇为1：15（w／v）、温度45℃。在此条件下对多酚类物质进行制备，结果为多酚类物质得率9．87％、纯度61．3％。

Study on the extraction technics of TP from kujingcha was carried out and the effects of experimental factors experimental results were discussed, optimal technological conditions were as follows： concentration of ethanol 80%, extraction time 45min, tea：solvent 1：15（w/v）, and temperature 50℃. In the condition, the final results were that recovery of T...