响应面法优化龙井茶中黄酮化合物提取工艺  

Optimization of flavonoids extraction from Longjing tea by response surface methodology

作　　者：陈根生[1] 许勇泉[1] 高颖[1] 刘阳[1] 嵇伟彬 尹军峰[1] CHEN Gensheng XU Yongquan GAO ying LIU Yang JI weibin YIN Junfeng(Tea Research Institute , Chinese Academy of Agricultural Sciences , Key Laboratory of Tea Processing Engineering ofZhejiang Province , National Engineering Technology Research Center of Tea Industry , Hangzhou 310008 , China)

机构地区：[1]中国农业科学院茶叶研究所国家茶产业工程技术研究中心农业部茶树生物学与资源利用重点实验室浙江省茶叶加工工程重点实验室,浙江杭州310008

出　　处：《茶叶》2017年第3期146-152,共7页Journal of Tea

基　　金：浙江省分析测试基金(2015C37073);中国农业科学院科技创新工程创新团队项目(CAAS-ASTIP-2014-TRICAAS)

摘　　要：对龙井茶中的黄酮化合物提取工艺进行研究。通过单因素系列试验分别研究了甲醇浓度(体积比)、提取时间、提取温度对龙井茶黄酮类化合物浸出量的影响。在单因素试验基础上,利用Design-Expert 7.0软件和Box-Behnken设计原理设计响应面试验,并通过方差分析回归建立数学模型。实验结果表明,龙井茶中黄酮化合物的最佳提取工艺条件:甲醇体积分数61.68%、提取温度61.54℃、提取时间82.79 min,在此条件下,黄酮化合物含量(占干茶)为4.876 mg/g。To optimize the process for extracting flavonoids from Longing tea , a series of singlefactor experiments were made to investigate the effects of methanol volume fraction , extraction temperatureand extraction duration on flavnonoids content. On the basis of single factor experiment , a 17-run response surface design involving 3 factors at 3 1 evels each was generated by the Design-Expert 7. 0 software and Box-Behnken design principle. Quadratic regression analysis was used to create amathematical model for describing flavnonoids extraction. The optimal extraction conditions were found to be methanol volume fraction of 61.6 8 % , extraction temperature of 61.54℃ and extraction duration of 82. 79 min. Under these conditions , the yield of flavonoids was 4. 876 mg/g.

关 键 词：黄酮化合物 龙井茶 提取条件 响应面法 

分 类 号：TQ914.1[化学工程]