Study on the Extraction Technology of Tea Polyphenols from Mountain Green Tea

[Objective]The research aimed to study the extraction technology of tea polyphenols from Mountain Green Tea,and optimize its extraction process.[Method] Tea polyphenols from Mountain Green Tea were extracted with ethanol extraction and ultrasonic-assisted extraction.The extraction conditions were optimized by single factor and orthogonal experiment in this study.[Result] The optimal extraction conditions of ethanol solution were as following: ethanol concentration of 50%,extraction temperature of 60 ℃,extraction time of 30 min,material-liquid ratio of 1∶ 20.Under the conditions,the extraction of tea polyphenols was 24.72%.The optimal extraction conditions of ultrasonic-assisted extraction were as following: ethanol concentration 40%,extraction temperature 60 ℃,extraction for 30 min.Under the conditions,the extraction of tea polyphenols was 25.36%.[Conclusion] No big difference between these two extraction methods,with better extraction ratio of ultrasonic-assisted extraction of tea polyphenols from Mountain Green Tea than that of ethanol.