Comparative Study Of The Extraction Process Of White Tea

China is the main origin of white tea.There is full of it in FuDing FuJian. White tea is aromatic, delicious and rich in nutrition.Not only chinese but also foreigners are fond of white tea. A study depended on the abundant resource of it in FuDing FuJian, middle or low grade white tea was used to research the deep abstraction and provide added value for processing theory and technology research. The main methods and results obtained are as follows:（1）The appropriate range of solid-liquid, time and temperature were finded out through single factor experiments in research of single stepped low temperature abstraction of white tea. Then an orthogonal test with three factors and three levels had been done and optimum conditions of the single stepped low temperature abstraction of white tea were obtained, the solid-liquid was 1:55, time was 30min and temperature was50oC. Under these abstraction conditions, tea polyphenols abstraction rate was72.77%of white tea, am ino acid abstraction rate was 72.32% of white tea, coffeine abstraction rate was 69.22% of white tea. According to these abstraction conditions, low temperature and three stratospheric abstraction of white tea, tea polyphenols abstraction rate was 85.00% of white tea, that was1.17multiple than single stepped low temperature abstraction; am ino acid abstraction rate was82.11%of white tea, that was 1.14 multiple than single stepped low temperature abstraction; coffeine abstraction rate was85.72% of white tea, that was 1.24 multiple than single stepped low temperature abstraction. The chromatic aberration of the low temperature and three stratospheric abstraction was better than single stepped low temperature abstraction.（2） The ultrasonic wave abstraction of white tea was optimized by means of quadratic general rotary unitize design in the research of revealing ultrasonic wave abstraction rules. The regression equation of the four factors to polyphenols （Y） was:Y=87.04571+0.57542X₁+0.78875X₂+0.90208X₃+2.43292X₄-0.22382X₁²-0.24382X₂²-0.19007X₃²+0.19312X₁X₂+0.20688X₁X₃+0.11813X₁X₄-0.24187X₂X₄+0.19062X₃X₄ According to the regression equation, the optimum ultrasonic wave abstraction of white tea conditions were obtained, the solid-liquid ratio was1:70, ultrasonic wave time was35min, ultrasonic wave temperature was 65 oC, ultrasonic wave power was 400W and the tea polyphenols abstraction rate of white tea got to 92.89%, under these abstraction conditions, am ino acid abstraction rate was 90.05% of white tea, coffeine abstraction rate was 92.35% of white tea. The chromatic aberration of white tea soap was good.（3） The research on microwave abstraction of white tea indicated that the microwave power was 60 power, the time was 2.0min and the solid-liquid ratio was 1:55 were the best conditions, under these abstraction conditions, tea polyphenols abstraction rate was89.41% of white tea, am ino acid abstraction rate was 87.22% of white tea, coffeine abstraction rate was 89.77% of white tea. The chromatic aberration of white tea soap was good.（4） A research compared these abstraction methods of white tea: on the abstraction rate of tea polyphenols, am ino acid and caffeine: ultrasonic wave abstraction﹥microwave abstraction﹥low temperature and three stratospheric abstraction﹥single stepped low temperature abstraction. Low temperature and three stratospheric abstraction was in low temperature,cavitation of ultrasonic wave abstraction was very special, microwave power and time of microwave abstraction was small, so the white tea soap of these abstraction methods was very good. Ultrasonic wave abstraction, microwave abstraction, low temperature and three stratospheric abstraction could be choosed, because the extraction rate of main quality components in white tea was high in the three abstraction methods, the white tea soap was also very good.