期刊论文

Xiao-Hua Zhang<&wdkj&>Hui-Wen Gu

英文

LWT

0023-6438

2022

162

113477

10.1016/j.lwt.2022.113477

The authors gratefully acknowledge the National Natural Science Foundation of China (Grant No. 32172300 , 31701689 and 32001790 ), the Science and Technology Project of Henan Province (Grant No. 212102110214 ), the Hunan Provincial Natural Science Foundation (Grant No. 2021JJ50151 ), and the Funding Scheme for the Preeminent Youth Backbone Talents of Xuchang University .

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The phenolic compounds are the primary ingredients contributing to the color, fragrance, and health care functions of tea. The present study sought to extract the phenolic compounds from Chinese tea samples using a novel compound salt aqueous two phase system (ATPS) with iso-propanol and two inorganic salts (sodium citrate and ammonium sulfate). The results showed that the analytes were mainly distributed in the alcohol-rich top phase within the recovery range of 82.54–110.73%. Additionally, the alternating trilinear decomposition (ATLD) algor...