[Objective]The research aimed to study the extraction technology of tea polyphenols from Mountain Green Tea, and optimize its extraction process. [ Method] Tea polyphenols from Mountain Green Tea were extracted with ethanol extraction and ultrasonic-assisted extraction. The extraction conditions were optimized by single factor and orthogonal experiment in this study. [Result] The optimal extraction conditions of ethanol solution were as following; ethanol concentration of 50% , extraction temperature of 60 ℃ , extraction time of 30 min, material-liquid ratio of 1:20. Under the conditions, the extraction of tea polyphenols was 24. 72% . The optimal extraction conditions of ultrasonic-assisted extraction were as following: ethanol concentration 40% , extraction temperature 60 ℃, extraction for 30 min. Under the conditions, the extraction of tea polyphenols was 25. 36% . [ Conclusion] No big difference between these two extraction methods, with better extraction ratio of ultrasonic-assisted extraction of tea polyphenols from Mountain Green Tea than that of ethanol.%[目的]研究高山绿茶茶多酚的提取工艺,并优选其提取工艺.[方法]以高山绿茶为原料,通过单因素试验和正交试验,对茶多酚进行乙醇溶液提取和超声波辅助提取.[结果]高山绿茶茶多酚的醇提最佳条件为乙醇浓度50％,浸提温度为60℃,浸提30 min,料液比为1:20,此时茶多酚的提取率为24.72％.超声波辅助提取最佳条件为乙醇浓度40％,浸提温度为60℃,浸提30 min,浸提1次,此时茶多酚的提取率为25.36％.[结论]高山绿茶茶多酚的超声波辅助提取率稍高于醇提,但差别不大.
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