响应面分析法优化酶提取甜茶茶多酚工艺  

Optimization of Enzymatic Extraction for Tea Polyphenols from Sweet Tea by Response Surface Methodology

作　　者：程雅芳[1] 杨洋[1] 温富雄[1] 袁经权[2] 缪剑华[2] 

机构地区：[1]广西大学生命科学与技术学院,广西南宁530004 [2]广西药用植物园,广西南宁530023

出　　处：《食品科学》2012年第10期10-15,共6页Food Science

基　　金：广西科技厅科技攻关项目(桂科攻07180063)

摘　　要：利用响应面分析法对复合酶辅助提取甜茶中的茶多酚的工艺进行优化。在单因素试验基础上选取因素与水平,根据中心组合的试验设计原理和响应面分析法,分析各个因素的显著性和交互作用,结果确定甜茶中的茶多酚的提取最佳工艺条件为:复合酶是由纤维素酶和果胶酶以3:4的比例混合而成;在45℃的水浴条件下,加酶量为0.6%(m/m)、pH4.95、酶解时间47.76min、料液比1:23.58(g/mL),酶解后的原料用体积分数40%的乙醇溶液、料液比1:28(g/mL)、温度70℃回流提取70min的条件下,茶多酚提取量可达133.2mg/g。The extraction process of polyphenols from sweet tea was explored using compound enzyme-assisted extraction.The compound enzymes were composed of cellulose and pectinase at a mixture ratio of 3：4.Based on response surface methodology,the optimal extraction conditions of enzyme-assisted were enzyme dosage of 0.6%,hydrolysis temperature of 45℃,extraction pH of 4.95,extraction time of 47.76 min,and solid-liquid ratio of 1：23.58.The ethanol extraction conditions were ethanol concentration of 40%（V/V）,extraction time of 70 min,extraction temperature of 70℃ and solid-liquid radio of 1：28.Under the optimal extraction conditions,the yield of tea polyphenols was 133.2 mg/g.

关 键 词：甜茶 茶多酚 酶 响应面分析 

分 类 号：TS272[农业科学—茶叶生产加工]