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茶葉微波超聲波耦合動態(tài)逆流浸提工藝
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Countercurrent Extraction Technology with Microwave Ultrasonic-wave Extraction for Tea
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    摘要:

    應(yīng)用設(shè)計的微波超聲波耦合動態(tài)逆流浸提機,，以水為溶劑，茶鮮葉為原料，進行了茶葉有效成分的浸提試驗,。研究了浸提功率,、料液比和浸提時間3因素對茶葉主要有效成分浸提率的影響，并通過L9(34)正交試驗設(shè)計,，對浸提工藝進行優(yōu)化,。結(jié)果顯示，該設(shè)備的最佳浸提工藝參數(shù)為：浸提時間6min(微波)+6min(超聲波),，料液比1∶20,，浸提功率1.0kW(微波)+1.0kW(超聲波)。茶多酚,、氨基酸,、咖啡堿的浸出率均高于常規(guī)的水浸提，而浸提時間是常規(guī)浸提的1/5,，浸提次數(shù)是常規(guī)浸提的1/2,，浸提溫度是常規(guī)浸提的

    Abstract:

    1/2。The combined dynamic countercurrent extraction equipment by microwave and ultrasonic-wave was investigated. The structural composition, working principle and technical characteristics of the equipment were introduced. The experiment of extracting more effective components of tea with the combination dynamic countercurrent extraction process by using microwave and ultrasonic-wave was tried with setting water as solvent and fresh tea leaves as raw materials. The rate of extracting effective composition in tea by using different extraction powers, extraction ratios of solid-liquid and extraction time were investigated. And the extraction process was optimized by L9 (34) orthogonal experimental design. The experimental results showed that the optimal extraction process parameters of the device were extraction time microwave 6 min + ultrasonic-wave 6min, solid-liquid ratio 1∶20, extraction power microwave 1.0kW + ultrasonic-wave 1.0kW. The extracting rate of tea polyphenol, amino acids and caffeine was higher than the normal extraction, and the extraction time, the extracting times and the extraction temperature were 1/5, 1/2 and 1/2 of the normal extraction, respectively. 

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朱德文,岳鵬翔,王繼先,袁弟順,陳永生.茶葉微波超聲波耦合動態(tài)逆流浸提工藝[J].農(nóng)業(yè)機械學(xué)報,2010,41(7):136-140. Countercurrent Extraction Technology with Microwave Ultrasonic-wave Extraction for Tea[J]. Transactions of the Chinese Society for Agricultural Machinery,2010,41(7):136-140.

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