2013•Shipin yanjiu yu kaifaRequires access

Study on Extraction Process and Determination of Tea Polyphenols from Green Tea

PU Zhou-fan

Abstract

Study on extraction process a of tea polyphenols. Used the uniform design method, investigated the effects of the ratio of extraction to study the ethanol concentration, liquid to solid ratio, extraction time. The optimum condition was obtained: with 60 % of the ethanol as solvent, the liquid-solid ratio for 8︰1(mL ∶ g),extracting time for 180 min by Soxhlet extraction.

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Key concepts: Polyphenol, Extraction (chemistry), Chromatography, Chemistry, Green tea, Solvent, Ethanol, Food science