响应面法优化普洱生茶中茶多酚提取工艺  

Response Surface Method was Used to Optimize the Extraction Process of Tea Polyphenols From Pu'er Green Tea

作　　者：杨云忠 孔仙 胡圆圆 杨亚萍 王丽芳 YANG Yunzhong;KONG Xian;HU Yuanyuan;YANG Yaping;WANG Lifang(Pu'er Municipal Institute of Inspection and Testing,Pu'er 665000,China;Yunnan Agricultural University,Pu'er 665000,China)

机构地区：[1]普洱市检验检测院,云南普洱665000 [2]云南农业大学,云南普洱665000

出　　处：《现代食品》2024年第12期102-105,共4页Modern Food

摘　　要：采用超声波辅助乙醇提取法从普洱生茶中提取茶多酚,是一项极具科学性与实际价值的研究。通过优化影响茶多酚提取的因素来使茶多酚的提取得到最大化,在实验过程中我们采用了单因素实验、PB实验设计和响应面实验来确定最佳提取条件,以确保研究结果的科学性和可靠性[1]。实验取得的最好的提取条件是:料液比1:30,乙醇浓度40%,提取次数5次,提取温度78℃,提取时间25 min,当用这个提取条件提取时,茶叶中茶多酚含量为41.93%,为其在工业、食品和医疗领域中的提取和开发提供了参考依据。The use of ultrasonic assisted ethanol extraction method to extract tea polyphenols from Pu'er raw tea is a highly scientific and practical research.The extraction factors that affect the content of tea polyphenols in tea include material liquid ratio,ethanol concentration,frequency,temperature,and time.In order to maximize the extraction effect of tea polyphenol content,we used single factor experiments,PB experimental design,and response surface methodology to determine the optimal extraction conditions to ensure the scientific and reliableresearch results[1].The best extraction conditions obtained in this experiment were:material to liquid ratio 1:30,ethanol concentration 40%,extraction times 5 times,extraction temperature 78℃,extraction time 25 minutes.When extracted using these extraction conditions,the content of tea polyphenols in tea was 41.93%,providing a reference basis for its extraction and development in the industrial,food,and medical fields.

关 键 词：响应面 普洱生茶 茶多酚 提取工艺 

分 类 号：TS272.5[农业科学—茶叶生产加工]