In this study, the effects on the extractive content of white tea polyphenols was investigated by adding papain, changing extraction temperature and time. The factors which had influenced on the extraction content of tea polyphenols was studied by single factors and orthogonal experiment. The results showed that the sequence of influencing factors was as follows: extraction temperature, extraction time, papain dosage; The optimum process was as follows:extraction temperature 65 ℃, extraction time 40 min, papain dosage 3 %. Under this condition, the extractive content of white tea polyphenols was up to 8.31 g/kg.%通过对浸提温度、浸提时间、酶添加量进行单因素和正交试验,探讨木瓜蛋白酶辅助浸提法对白茶茶多酚浸提含量的影响.结果表明,影响白茶茶多酚浸出量的主次顺序为浸提温度、浸提时间、酶添加量;最佳工艺为浸提温度65℃,浸提时间为40 min,酶添加量为3%,此条件下白茶茶多酚浸出量为8.31 g/kg.
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