响应面法优化茶籽黄酮提取工艺条件  

Optimization of Extraction Technology of Total Flavonoids of Tea Seed by Response Surface Methodology

作　　者：刘华鼐[1] 李琼[1] 叶勇[1] 

机构地区：[1]华南理工大学化学与化工学院,广东广州510641

出　　处：《食品研究与开发》2015年第21期50-53,共4页Food Research and Development

基　　金：广州市科技计划项目(1563000123)

摘　　要：采用溶剂提取法对茶籽黄酮的提取工艺进行了研究。在单因素试验的基础上,采用三因素三水平的响应面法优化茶籽黄酮提取工艺条件。结果表明,茶籽黄酮的最佳提取工艺条件为:乙醇浓度为60%,液料比28∶1(m L/g)、提取温度78℃,提取时间2 h。在此条件下,茶籽黄酮得率为12.158 mg/g。Solvent extraction method was used to investigate the extraction of total flavonoids from tea seed. The method of response surface analysis with three factors and three levels was adopted to optimize the extraction conditions of flavonoids on the basis of single-factor experiment. The results showed that optimal conditions for extraction of flavonoids could be reached using 60 % ethanol as extraction solvent with solid and liquid ratio 28 ∶1（m L/g） at 78 ℃ for 2 h. Under these conditions, the yield of total flavonoids from tea seed was 12.158 mg/g.

关 键 词：总黄酮 茶叶籽 提取工艺 响应面法 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程] TQ914.1[轻工技术与工程—食品科学与工程]