【作者】 冯毅； 唐伟强； 宁方芹；

【Author】 Feng Yi Tang Weiqiang Ning Fangqin (South China University of Technology Sun Yat-sen University)

【机构】 华南理工大学工业装备与控制工程学院； 中山大学附属第三医院；

【摘要】 对新鲜茶叶水提取液进行了冷冻浓缩实验,定量检测了浓缩液的主要有效成分(茶多酚)的含量,发现冷冻浓缩引起的茶多酚损失与冷冻温度及结冰速率有关,冷冻温度高于-8℃及结冰速率小于2．3 kg／(h· m2),则茶多酚损失小于7％。还比较了冷冻浓缩、热蒸发浓缩和膜分离浓缩的浓缩效果,发现冷冻浓缩引起的茶多酚损失介于热蒸发浓缩和膜分离浓缩之间。更多还原

【Abstract】 Fresh tea juice was concentrated by process of freeze concentration, and the mai n useful component (tea polyphenols) of concentrated solution was measured. It w as found that the tea polyphenols losses caused by freeze concentration had rela tions with freeze temperature and ice forming rate, and losses was less than 7% if the freeze temperature was over - 8℃ and the ice forming rate was lower than 2. 3 kg/(h·m2). The tea polyphenols losses caused by freeze concentration, ev aporation concentration and membrane separation were also showed, and the result indicated that the tea polyphenols losses caused by freeze concentration was be tween those caused by evaporation concentration and membrane separation.更多还原