College of Food and Bioengineering, South China University of Technology, Guangzhou, China.
Int J Food Sci Nutr. 2010 Dec;61(8):837-45. doi: 10.3109/09637486.2010.489508. Epub 2010 Aug 12.
Green tea, a popular drink with beneficial health properties, is a rich source of polyphenols that have a wealth of physiological activities. The purpose of the present study was to develop a microwave-assisted extraction (MAE) of green tea polyphenols. MAE of tea phenols from green tea was investigated through orthogonal array design. The content of total phenols in tea infusions was determined using UV/vis spectrophotometric methods. Four factors (microwave intensity, microwave irradiate time, microwave irradiate number of times and tea/water ratio) have a substantial impact on the extraction. The extraction conditions of tea polyphenols are optimized, and the order of importance that influenced the extraction rate was found to be: microwave radiate time>microwave intensity>tea/water ratio>radiate number of times, and the optimal performance of extraction was obtained under microwave intensity 600 W, microwave radiate time 3 min and microwave radiate number of times once with tea/water ratio 1:20.MAE offers important advantages over conventional methods, such as shorter extraction times, substantial savings of energy and a reduced environmental burden.
绿茶是一种具有有益健康特性的流行饮品，是多酚的丰富来源，具有丰富的生理活性。本研究旨在开发一种绿茶多酚的微波辅助提取（MAE）方法。通过正交数组设计研究了 MAE 从绿茶中提取茶多酚。采用紫外可见分光光度法测定茶汤中总酚的含量。四个因素（微波强度、微波辐射时间、微波辐射次数和茶水比）对提取有显著影响。优化了茶多酚的提取条件，发现影响提取率的重要性顺序为：微波辐射时间>微波强度>茶水比>辐射次数，在微波强度 600W、微波辐射时间 3min、微波辐射次数 1 次、茶水比 1:20 的最佳条件下，提取效果最佳。MAE 相对于传统方法具有重要优势，如提取时间更短、能源节约显著和环境负担减少。
