摘要
以红茶为原料,研究茶黄素的浸提条件。在单因素试验基础上,考察乙醇浓度、提取温度、提取时间和液料比对茶黄素提取率的影响,根据Box-Benhnken中心组合试验设计原理,采用响应面法对浸提条件进行优化。结果表明,红茶中茶黄素的最佳浸提条件为:乙醇浓度64%,提取温度71℃,提取时间34 min,液料比15∶1(mL/g)。在此条件下,茶黄素提取率为4.71 mg/g,与模型预测值基本相符。
The extraction conditions of theaflavins from black tea were studied. Single factors including the alcohol concentration, the extraction temperature, the extraction time and the solid-liquid ratio, were investigated separately. Then the response surface analysis method followed by verification test was conducted for obtaining the appropriate operation conditions. The results showed that the optimal conditions of theaflavins extraction were as follows： the alcohol concentration was 64%, the extraction temperature was 71℃, the extraction time was 34 min and the solid- liquid ratio was 15 ： 1 （mL/g）. Under above conditions, the yield of theaflavins was 4.71 mg/g, which matched with the predicted yield.
出处
《食品工业》
CAS
北大核心
2012年第11期93-95,共3页
The Food Industry
基金
科技部国际科技合作项目(2008DFR40280)
国家自然科学基金(21006097)
国家自然科学基金(21076191)
关键词
红茶
茶黄素
浸提
响应面法
black tea
theaflavins
extraction
response surface method
