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Study on clarification and separation of tea polyphenols from instant tea by-product with 100kDa ultrafiltration membrane

Authors： ZHOU Yihui1, GAO Xueling2, ZHANG Bin2, YUE Pengxiang1*

Units： 1.School of Engineering, Anhui Agriculture University, Hefei 230036, China; 2.College of Tea& Food Science And Technology, Anhui Agriculture University, Hefei 230036, China

KeyWords： instant tea by-product; ultrafiltration; clarification and separation; tea polyphenols

ClassificationCode：TQ028.8

year,volume(issue):pagination： 2012,32(1):103-106

Abstract：

The operational conditions were studied and discussed. The best operational conditions of 100kDa were as follows: concentration 0.40%,temperature 35℃,pressure 0.138MPa. At the optimal conditions, the content of tea polyphenols was 48.73%, final yield of tea polyphenols was 40.75%. The results showed it was feasible to separate tea polyphenols from instant tea by-product by ultrafiltration

Funds：

江苏省科技支撑计划(BE2010345)

AuthorIntro：

周义卉（1986—），女，江苏建湖人，硕士研究生，主要从事农产品加工研究，zhouyihui_2006@163.com*通讯联系人

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