Studies on Extraction Technology of Tea Polyphenols from Anji White Tea

[Objective] The aim wwas to study the extraction technology of tea polyphenols from Anji white tea in order to provide some theoretical guidance for the industrial production of tea polyphenols from Anji white tea.[Method] Taking Anji white tea as raw material and the yield of tea polyphenols as index,three kinds of extraction processes like ion precipitation,ethanol extraction and microwave assisted method were compared by single factor experiments and orthogonal tests.[Result] As for ion precipitation,the yield of tea polyphenols reached 20.8% under extraction conditions of sedimentation ratio 3∶20,precipitation pH 6,extraction time 2.5 h and extraction temperature 80 ℃.As for ethanol extraction,the yield of tea polyphenols reached 15.9% under extraction conditions of extraction temperature 80 ℃,liquid ratio 1∶25,extraction time 2 h and ethanol concentration 70%.As for microwave assisted method,the yield of tea polyphenols reached 20.7% under extraction conditions of extraction temperature 70 ℃,liquid ratio 1∶25,microwave time 40 s and microwave power 80 W.[Conclusion] Microwave assisted method is an relatively ideal extraction technology for the industrial production of tea polyphenols.