摘要
以云南普洱茶为研究对象,以水为溶剂提取普洱茶多糖,提取液用丙酮进行沉淀,选取浸提温度、沉淀剂用量、沉淀时间、离心时间4个因素作为单因素,研究4个因素对茶多糖提取率的影响。在确定4个单因素中的最优水平基础上,利用Box-Behnken设计原理,选取浸提温度(A)、沉淀剂用量(B)、沉淀时间(C)、离心时间(D) 4个因素作为响应因子,以茶多糖提取率(R)为响应值,设计四因素三水平的响应面分析试验,探索最佳提取条件。结果表明其最佳工艺条件为:浸提温度63.81℃、沉淀剂用量83.72 mL、沉淀时间16.48 h、离心时间18.29 min。通过响应曲面优化分析法得出对茶多糖提取率影响最大的是离心时间。在此条件下,茶多糖的平均提取率为14.155 4%,该值与理论预测值14.169 2%基本一致。
Taking Yunnan Pu’er tea as the research object, water as the solvent to extract polysaccharide from Pu’er tea, acetone was used to precipitate the extract. Four factors including extraction temperature, dosage of precipitator, precipitation time and centrifugal time were selected as single factors to study the influence of four factors on the extraction rate of tea polysaccharide. Based on the determination of the optimal level of four single factors, Box-Behnken design principle was used to select the extraction rate of tea polysaccharide. Extraction temperature(A), precipitator dosage(B), precipitation time(C), and centrifugal time(D) were the 4 response factors, and the extraction rate of tea polysaccharide(R) was the response value. Response surface analysis experiments of four factors and three levels were designed to explore the optimal extraction conditions. The results showed that the optimum technological conditions were as follows: extraction temperature 63.81 ℃, precipitator dosage 83.72 mL, precipitation time 16.48 h, and centrifugation time 18.29 min. The centrifugation time was the most important factor affecting the extraction rate of tea polysaccharide by response surface optimization analysis. Under this condition, the average extraction rate of tea polysaccharides was 14.155 4%, which was basically consistent with the theoretical predicted value of 14.169 2%.
作者
董亮
胡丽
马懿
DONG Liang;HU Li;MA Yi(College of Bioengineering,Sichuan University of Science and Technology,Zigong 643000)
出处
《食品工业》
CAS
北大核心
2020年第2期22-25,共4页
The Food Industry
基金
国家自然科学基金资助项目(31801458)
2017年四川省教育厅重点项目(17ZA0267)
2018年四川省高校精细化工与表面活性剂重点实验室项目(2018JXY05)
2018年四川轻化工大学人才引进项目(2018RCL24)
2019年四川省科技厅应用基础项目(2019YJ0463).
关键词
普洱茶
茶多糖
丙酮沉淀
响应面
Pu’er tea
tea polysaccharides
acetone precipitation
response surface
作者简介
通信作者:董亮
