| 高压脉冲电场技术提取茶汤的工艺研究 |
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| 引用本文： | 方婷,李彦杰,李照禄,孙沈鲁,陈锦权.高压脉冲电场技术提取茶汤的工艺研究[J].贵州大学学报(自然科学版),2013(5):66-71. |
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| 作者姓名： | 方婷 李彦杰 李照禄 孙沈鲁 陈锦权 |
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| 作者单位： | 福建农林大学食品科学学院,福建福州350002 |
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| 基金项目： | 福建省科技厅高校产学合作科技重大项目（2011N5004） |
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| 摘 要： | 为了获得高压脉冲电场（PEF）提取生产绿茶汤的最佳工艺条件，以茶多酚提取率为指标，用PEF提取技术生产绿茶汤，分别研究电场场强、脉冲个数、脉冲频率和料液比等因素对茶多酚提取率的影响。在得出单因素适宜范围的基础上，利用DesignExpert软件设计响应面实验，进行响应面分析，得出PEF提取生产绿茶汤的最优条件如下：电场强度37kV／cm、脉宽2．5μs、料液比为1：30、脉冲个数10个、脉冲频率2700Hz．
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| 关 键 词： | 高压脉冲电场 提取 绿茶 |
Process of Tea Soup Extracted by Pulsed Electric Field |
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| FANG Ting,LI Yan-jie,LI Zhao-lu,SUN Shen-lu,CHEN Jin-quan.Process of Tea Soup Extracted by Pulsed Electric Field[J].Journal of Guizhou University(Natural Science),2013(5):66-71. |
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| Authors: | FANG Ting LI Yan-jie LI Zhao-lu SUN Shen-lu CHEN Jin-quan |
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| Institution: | ＊ (Department of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China) |
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| Abstract: | In order to get the most suitable experiment tea soup production, Polyphenols extraction rate was inv conditions of pulsed electric field （PEF） technology on estigated as the index when green tea soup was extracted by PEF. The effects of electric field strength, pulse number and pulse frequency on the extraction rate of tea polyphenols were researched under the conditions that solid-liquid ratio 1 ： 30, pulse width 2.5 μs. On the basis of the most suitable single factor experiments, response surface methodology was used to optimize experiment scheme. The most suitable experiment conditions for PEF extraction were electric field strength merely 37 kV/cm, pulse number 10 and pulse frequency 2700 Hz under the conditions that solid-liquid ratio 1：30, pulse width 2.5 μs. |
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| Keywords: | pulsed electric field （PEF） extract green tea |
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