Ultrasonic extraction of tea polyphenols from bamboo leaves and its preservation effect

In order to study the extraction conditions of tea polyphenols from bamboo leaves and its preservation effect, the orthogonal experiment was used to optimize the ultrasonic extraction parameters of tea polyphenols from bamboo leaves, and its preservation effect for coating fish and peanut oil were also studied. The results showed that ethanol volume fraction and ultrasonic time was a significant effect of extraction. The optimal extraction parameters are solid-liquid ratio 1颐30, 50% ethanol concentration, ultrasonic time 40 min. And bamboo leaf tea polyphenols had a significant preservation effect on the coating fish and peanut oil.