比较研究了超声波辅助浸提与传统水提对茶叶品质成分的浸出效果,优化筛选了茶叶超声波辅助浸提的技术参数。结果表明,在茶水比、浸提温度、时间、次数等相同技术参数的条件下,茶叶超声波辅助浸提优于传统水提。采用茶水比1:15、浸提水温95℃、浸提两次（第一次、第二次的水量分别为总水量的8/15、7/15）、每次15βmin的操作参数是茶叶超声波辅助浸提的最优技术参数,氨基酸、可溶性蛋白质、茶多酚、可溶性碳水化合物、咖啡碱、简单儿茶素、酯型儿茶素、水浸出物的浸出率分别比传统水提提高23.13%、36.92%、14.88%、24.40%、19.24%、26.45%、10.12%、12.27%。

The extraction effect of tea quality components by the ultrasonic wave-assisted extraction and the traditional water extraction was comparatively studied, and the best technical parameters for ultrasonic wave-assisted extraction was screened out. The results showed that tea extraction by ultrasonic wave-assisted extraction is better than that by traditional water extraction under the same technical parameters condition, which are ratio of tea to water, extraction temperature, time and times. The best operating parameters of tea extraction by ultrasonic wave-assisted extraction are 1:15 ratio of tea to water, 95℃water temperature, two times extraction (1:8+1:7) and 15βmin each time, and the extracted rate of amino acid, water soluble protein, polyphenol, water soluble carbohydrate, caffeine, simple catechin, estered catechin, water extracts can increase 23.13%、36.92%、14.88%、24.40%、19.24%、26.45%、10.12%、12.27% in sequence.