期刊信息
- 刊名： 河北师范大学学报（自然科学版）Journal of Hebei Normal University (Natural Science)
- 主办： 河北师范大学
- ISSN： 1000-5854
- CN： 13-1061/N
- 中国科技核心期刊
- 中国期刊方阵入选期刊
- 中国高校优秀科技期刊
- 华北优秀期刊
- 河北省优秀科技期刊
响应曲面法优化复合酶提取林芝绿茶中茶多酚工艺
- 西藏自治区农牧科学院 农业质量标准与检测研究所, 西藏 拉萨 850032
-
DOI：10.13763/j.cnki.jhebnu.nse.202103001
Optimization of Polyphenol Extraction from Linzhi Green Tea with Complex Enzymes by Response Surface Methodology
摘要/Abstract
以西藏林芝茶树老叶为材料，采用复合酶有机溶剂法提取茶叶中茶多酚. 在单因素实验的基础上，应用响应曲面法进一步优化提取工艺，得到最佳提取条件：纤维素酶用量6mg，果胶酶用量8mg，溶剂体积分数68%，料液质量浓度0.024g/mL，提取温度56℃，提取时间129min，pH=5.0，茶多酚提取率为15.61%.
Taking the old leaves of Linzhi tea tree in Tibet as materials,tea polyphenols in tea were extracted by complex enzyme assisted organic solvent method. On the basis of single factor experiment, the extraction process was optimized by response surface method.The optimum extraction conditions are as follows:the dosage of cellulase 6mg,pectinase 8mg, respectively,the volume fraction of solvent is 68%, mass concentratron of material liquid 0.024g/mL, extraction temperature 56℃, extraction time 129min, pH is 5.0.The final extraction rate of tea polyphenols was 15.61%.
关键词
参考文献 8
- [1] 陈云.超声波辅助提取碧螺春茶多酚工艺研究[J].中国食品添加剂,2018(2):103-106.doi:10.3969/ j.issn.1006-2513.2018.02.010 CHEN Yun.Study on Technique of Ultrasonic Extraction of Tea Polyphenols from Biluochun Tea[J].China Food Additives,2018(2):103-106.
- [2] 陈钢,李栋林,史建鑫,等.响应面试验优化超声耦合双水相体系提取茶多酚工艺[J].食品科学,2016,37(6):95-100.doi:10.7506/spkx1002-6630-201606016 CHEN Gang,LI Donglin,SHI Jianxin,et al.Optimization of Ultrasound-assisted Aqueous Two-phase Extraction of Tea Polyphenols by Response Surface Design[J].Food Science,2016,35(6):95-98.
- [3] PASRIJA D,ANANDHARAMAKRISHNAN C.Techniques for Extraction of Green Tea Polyphenols:A Review[J].Food and Bioprocess Technology,2015(8):935-950.doi:10.1007/ s11947-015-1479-y
- [4] HAYA S,BENTAHAR F,TRARI M.Optimization of Polyphenols Extraction from Orange Peel[J].Journal of Food Measurement and Characterization,2019(13):614-621.doi:10.107/ sll694-018-9974-2
- [5] ZENG L,MAA M,LI C,et al.Stability of Tea Polyphenols Solution with Different pH at Different Temperatures[J].International Journal of Food Properties,2016,20(1):1-18.doi:10.1080/10942912.2014.983605
- [6] 马梦君,罗理勇,李双,等.茶多酚和咖啡碱对茶乳酪形成的影响[J].食品科学,2014,35(13):15-19.doi:10.7506/spkx1002-6630-201413003 MA Mengjun,LUO Liyong,LI Shuang,et al.Effects of Different Concentrations of Caffeine and Tea Polyphenolic Compounds on the Formation of Tea Cream[J].Food Science,2014,35(13):15-19.
- [7] 李洋,熊道陵,张建平,等.响应面法优化微波-超声耦合双水相提取茶多酚工艺[J].江西理工大学学报,2018,39(1):52-59.doi:10.13265/j.cnki.jxlgdxxb.2018.01.010 LI Yang,XIONG Daoling,ZHANG Jianping,et al.Optimization of Microwave-ultrasound Assisted Aqueous Two-phase Extraction of Tea Polyphenols by Response Surface Method[J].Journal of Jiangxi University of Science and Technology,2018,39(1):52-59.
- [8] 郑翠萍,田呈瑞,马婷婷,等.苦菜多酚的提取及其抗氧化性研究[J].食品与发酵工业,2016,42(3): 224-230.doi:10.13995/j.cnki.11-1802/ts.201603040 ZHENG Cuiping,TIAN Chengrui,MA Tingting,et al.Response Surface Methodology for Optimization of Extracting Polyphenol from Sonchus Oleraceus L.and Antioxidant Evaluation[J].Food and Fermentation Industries,2016,42(3):224-230.