Effects of Different Extraction Methods on the Flavonoids Content in Three Kinds of Tea
Author(s): ZHANG Hao, LOU Xiang-di, ZHOU Kun, YE Jia
Pages: 4151-4154
Year: 2014 Issue: 17
Journal: Hubei Agricultural Sciences
Keyword: ultrasonic extraction; atmospheric extraction; gynostemma tea; green tea; black tea;
Abstract: 采用超声波提取法和常压提取法分别对绿茶(江西婺源)、红茶(河南信阳)、绞股蓝茶(神农架)中黄酮在不同条件梯度下进行提取.结果表明,3种茶叶黄酮提取的最佳条件为绿茶,常压下70％乙醇、60℃、40 min;红茶为常压下40％乙醇、80℃、40 min;绞股蓝茶为超声波70％乙醇、60℃、60 min.3种茶叶在最佳提取条件下进行黄酮含量的比较,绞股蓝茶中黄酮含量＞红茶中黄酮含量＞绿茶中黄酮含量.
Pages: 4151-4154
Year: 2014 Issue: 17
Journal: Hubei Agricultural Sciences
Keyword: ultrasonic extraction; atmospheric extraction; gynostemma tea; green tea; black tea;
Abstract: 采用超声波提取法和常压提取法分别对绿茶(江西婺源)、红茶(河南信阳)、绞股蓝茶(神农架)中黄酮在不同条件梯度下进行提取.结果表明,3种茶叶黄酮提取的最佳条件为绿茶,常压下70％乙醇、60℃、40 min;红茶为常压下40％乙醇、80℃、40 min;绞股蓝茶为超声波70％乙醇、60℃、60 min.3种茶叶在最佳提取条件下进行黄酮含量的比较,绞股蓝茶中黄酮含量＞红茶中黄酮含量＞绿茶中黄酮含量.
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