中文摘要：

以新鲜茶叶为材料，以茶多酚为基准物质，酒石酸亚铁作为显色剂，用分光光度法研究了超声波提取法和沸水浸提法及传统有机溶剂提取法等3种提取工艺对茶多酚提取率和品质的影响．茶多酚的最大吸收波长为545nm，茶多酚在0．00～0．09mg·mL^-1范围内，吸光度与质量浓度呈良好的线性关系．试验结果表明，同等条件下，超声波法具有省时、成本低、操作简便、提取率高、氧化损耗小、产品纯度高等优点，提取的效果优于沸水浸提法和传统有机溶剂法．

英文摘要：

Ferrous tartrate as the color reagent, spectrophotometric study of tea polyphenols using ultrasonic extraction and boiling organic solvent extraction and traditional extraction methods such as three kinds of extraction influenced on the extraction rate of tea polyphenols and quality. The maximum absorption wavelength of 545 nm, tea polyphenols in the 0.00 - 0.09 mg·mL^-1 range, the absorbance and concentration showed a good linear relationship. The results show that under the same conditions, ultrasonic method has characteristics of low cost, easy operation, high extraction rate, oxidation loss of small, high purity advantages of improved product quality. And the effect of extraction is better than boiling water extraction and traditional organic solvent.