Application of Ultrasonic Wave Technology on Extraction of Green Tea

By using Guzhang green tea as raw material,the ultrasonic wave-assisted extracting experiment on optimizing and screening the parameter of extracting time,temperature,the ratio of tea with water and times was carried out from the aspect of tea quality component,which was based on the research that the extracted rate of tea quality component by ultrasonic wave-assisted extraction was higher than that by traditional water extraction,and a set of suitable parameter of ultrasonic wave-assisted extraction for green tea was gained.The results show that by using the ultrasonic wave-assisted extraction parameters that are 1:15 of tea with water,95 ℃water temperature,two times extracting(the amount of the first time is 8/15 of the total water,and the amount of the second time is 7/15)and 15 min every time,the extracted rate of amino acid,water soluble protein,polyphenol,water soluble carbohydrate,caffeine,simple catechin,estered catechin and water extracts can increase by 23.13%,36.92%,14.88%,24.40%,19.24%,26.45%,10.12% and 12.27% in sequence A.at the same time,the extracting time can be shorten by 15 min comparing to traditional water extraction.