响应面法优化新疆风味调和茶总糖的提取工艺  

Optimization of Extraction Technique of the Total Sugar from Xinjiang Hearbal Tea by Response Surface Methodology

作　　者：袁巧云 张建梅 唐钰[1] 张良 顾倩 尚志 胡卫成[1] YUAN Qiao-yun;ZHANG Jian-mei;TANG Yu;ZHANG Liang;GU Qian;SHANG Zhi;HU Wei-cheng(School of Life Science,Huaiyin Normal University,Huaian Jiangsu 223300,China)

机构地区：[1]淮阴师范学院生命科学学院,江苏淮安223300

出　　处：《淮阴师范学院学报（自然科学版）》2020年第3期218-222,232,共6页Journal of Huaiyin Teachers College;Natural Science Edition

基　　金：国家科技支撑计划项目(2015BAD29B04);江苏省高校品牌专业建设工程项目(PPZY2015A018)。

摘　　要：为了优化新疆风味调和茶总糖的提取工艺,以总糖含量作为指标,采用苯酚-硫酸法测定新疆风味调和茶中总糖的含量.在单因素实验的基础上,考察提取温度,提取时间,料液比3个主要实验因素对新疆风味调和茶总糖提取量的影响;根据Box-Behnken设计原理采用3因素3水平的响应面分析方法优化新疆风味调和茶中总糖的提取工艺.研究结果表明,影响新疆风味调和茶总糖提取量因素的顺序为:料液比,提取温度,提取时间;最优工艺为:提取温度100℃,提取时间2.02h,料液比1:40(g/g).选定条件下得到的总糖提取量为944.35g/mL.In order to optimize the extraction technique of the total sugar from Xinjiang hearbal tea,the content of total sugar in Xinjiang hearbal tea was determined by phenol-sulfuric acid method using total sugar content as a reference indicator.Based on the single factor inspection,the effects of extraction temperature,extraction time,and material to liquid ratio on the total sugar extraction of Xinjiang hearbal tea were investigated.The optimum extraction of total sugar from Xinjiang hearbal tea was obtained by the response surface analysis method under various conditions based on the Box-Behnken design principle.The results showed that the order of factors affecting the total sugar extraction of Xinjiang hearbal tea was the ratio of material to liquid>extraction temperature>extraction time.The optimum conditions were determined as extraction temperature 100℃,extraction time 2.02 h,material to liquid ratio 1:40(g/g).The yield of total sugar was 944.35 g/mL close to the theoretical value under the extraction condition.

关 键 词：调和茶 总糖 响应面法 苯酚-硫酸法 提取工艺 

分 类 号：R931.5[医药卫生—生药学]