| 王保金，吴长俊，房兆龙.竹叶茶多酚超声提取及保鲜效果研究[J].广东农业科学,2013,40(10):107-108 |
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竹叶茶多酚超声提取及保鲜效果研究 |
| Ultrasonic extraction of tea polyphenols from bamboo leaves and its preservation effect |
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| DOI： |
| 中文关键词: 竹叶 茶多酚 保鲜效果 |
| 英文关键词: bamboo leaves tea polyphenols preservation effect |
| 基金项目:/ |
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| 摘要点击次数: 1418 |
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| 中文摘要: |
| 为研究竹叶茶多酚的提取条件及其保鲜效果，采用正交试验优化了竹叶茶多酚超声提取的参数，并研究了提取的茶多酚对涂膜鱼肉及花生油的保鲜效果。结果表明：乙醇体积分数和超声时间对提取影响显著，最佳的提取参数为料液比为1：30，乙
醇体积分数为50%，超声时间为40min；竹叶茶多酚对涂膜鱼肉和花生油具有显著的保鲜效果。 |
| 英文摘要: |
| In order to study the extraction conditions of tea polyphenols from bamboo leaves and its preservation effect, the orthogonal experiment was used to optimize the ultrasonic extraction parameters of tea polyphenols from bamboo leaves, and its preservation effect for coating fish and peanut oil were also studied. The results showed that ethanol volume fraction and ultrasonic time was a significant effect of extraction. The optimal extraction parameters are solid-liquid ratio 1颐30, 50% ethanol concentration, ultrasonic time 40 min. And bamboo leaf tea polyphenols had a significant preservation effect on the coating fish and peanut oil. |
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