【摘要】 以工业生产上的水提技术为参照,以成品绿茶为材料,探讨乙醇浸提条件下,乙醇浓度、浸提温度、浸提时间、料液比、浸提次数等因子对醇提过程中茶汤品质成分动态浸出规律的影响。结果表明,采用50%乙醇、温度80℃、料液比1/25、连续2次、每次浸提20 min的浸提技术参数,茶叶各品质成分的浸出率最高,总浸出物、氨基酸、茶多酚、蛋白质、碳水化合物的浸出量分别是常规水提的1.39、1.09、1.44、1.52、1.23倍。从茶叶品质成分浸出率的角度考虑,在此技术参数下,用乙醇浸提绿茶优于水提。更多还原

【Abstract】 The effects of extraction factors including ethanol concentration,extraction temperature,extraction time,ratio of tea and ethanol,and extraction times on extraction rate of quality components were studied.The result showed that the green tea extracted two times(each 20 min) by 50% ethanol at 80 ℃with a material /liquild ratio of 1:25 gave the highest yield of tea quality components and the amount of total extracts,amino acid,tea polyphenol,protein,carbohydrate was 1.39,1.09,1.44,1.52,1.23 times of that by water extraction.With respect to the yield of tea quality components,ethanol extraction is better than water extraction.更多还原