Optimizing Extraction of Tea Polyphenols from Tea by Multiple Enzymatic Assisted Microwave Technology

Multiple enzymatic assisted microwave technology was used to extract tea polyphenols from Tea. The results showed that the optimal technology of multiple enzymatic was the cellulase dosage accounting for 1% dry raw material weight, pectinase dosage accounting for 0.5% dry raw material weight, and the extraction temperature of 60 ℃ for 30 min. The optimal condition for microwave extraction was using: distilled water as extraction solvent, feeding pump frequency of 9 Hz, the microwave power of 36 kW, the proportion of raw material to solvent of 1∶10(m∶m)and extraction once. Under the optimal condition, the extraction rate of tea polyphenols was 25.19%. Compared with other methods, it was rapid, environment friendly and selective.