茯砖茶抗氧化活性物质的提取工艺研究  

Study on Extraction Technology of Antioxidant Bio-active Components from Fuzhuan Tea

作　　者：丁金祥[1,2] 黄昀[2] 李勇[2,3] 陈娜[2,4] 郝鹏飞 唐劲天[2,4] 张泽生[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457 [2]清华大学工程物理系粒子技术与辐射成像教育部重点实验室,北京100084 [3]兰州交通大学化学与生物工程学院,甘肃兰州730070 [4]北京中医药大学中药学院,北京100102

出　　处：《食品研究与开发》2013年第16期12-14,35,共4页Food Research and Development

基　　金：国家自然科学基金青年基金(81102889);中国博士后科学基金(20100480315)

摘　　要：本研究旨在优化茯砖茶提取工艺,用以高效制备具有优良抗氧化活性的茯砖茶提取物,为其产品研发及应用提供理论依据。本文选用二苯基苦基苯肼自由基(DPPH自由基)、2,2'-联氮双(3-乙基苯并噻唑啉-6-磺酸)二铵盐(ABTS)自由基清除能力和还原能力等评价产物体外抗氧化活性;兼顾产物得率与抗氧化活性设计正交试验,采用多指标综合评分法系统研究了不同乙醇体积分数、温度、料液比和提取次数等因素对产物的影响。结果表明茯砖茶乙醇提取物具有较好的体外抗氧化活性。通过综合评分法优化得到产物得率与抗氧化活性皆优的茯砖茶提取工艺:乙醇体积分数40%、提取温度80℃、料液比1∶10(g/mL)、提取次数3次(每次1小时)。This study aimed to optimize the extraction process of fuzhuan tea for the efficient preparation of fuzhuan tea extracts with excellent antioxidant activity, to provide the theoretical basis for product development and application. DPPH,ABTS radical scavenging capacity and reducing power were chosen to evaluate the antioxidant activity of the extracts in vitro. Taking into account the extraction rate and the antioxidant activity of the extracts, the orthogonal experiment and multi-indexes comprehensive evaluation method were used to study the influence of different ethanol volume fraction, temperature, material-liquid ratio and extraction times on the product. The results showed that the ethanol extracts of fuzhuan tea had an excellent antioxidant activity in vitro. Obtained by multi-indexes comprehensive evaluation method, the optimum extracting process with high extraction rate and excellent antioxidant activity was selected as follows ： the ratio of raw material to 40 % alcohol was 1 ： 10（g/mL）, the extracting temperature was 80℃ and extraction times were three （each time for 1 hour）.

关 键 词：茯砖茶 正交试验 提取 多指标综合评分法 抗氧化活性 

分 类 号：TS272[农业科学—茶叶生产加工]