凤冈绿茶中原花青素的提取工艺优化

Optimization of Extraction Technology of Proanthocyanidins from Green Tea of Fenggang

对凤冈绿茶中原花青素的提取工艺条件进行优化。本文在单因素试验基础上,采用响应面法研究原花青素提取工艺中乙醇浓度、超声温度、超声时间和料液比四个因素对凤冈绿茶中原花青素得率的影响。结果表明,最佳提取工艺参数为:乙醇浓度83%、超声温度58℃、超声时间40 min、料液比1∶33 g/mL。在此条件下,凤冈绿茶中原花青素得率为4.798%±0.05%,与模型预测值(4.804%)接近,且其相对误差为1.05%,说明该模型回归项良好,拟合度较好,优化后的工艺条件可行,可以为凤冈绿茶中原花青素的进一步开发利用提供理论依据。

The extraction conditions of proanthocyanidins from green tea of Fenggang was optimized.On the basis of single factor experiment,response surface methodology(RSM)were used to study the effects of ethanol concentration,ultrasonic temperature,ultrasonic time and material-liquid ratio on the yield of proanthocyanidins from green tea of Fenggang.The results showed that optimal extraction parameters were determined as follows:Ethanol concentration was 83%,ultrasonic temperature was 58℃,ultrasonic time was 40 min,meterial-liquid ratio was 1∶33 g/mL.Under the optimal process parameters,the yield of proanthocyanidins from green tea of Fenggang was 4.798%±0.05%,which was close to the predicted value(4.804%)of the model,and the relative error was 1.05%.It showed that the regression term and the fitting degree of the model were good,and the optimized process conditions was feasible,which could provide theoretical basis for the further development and application of proanthocyanidins from green tea of Fenggang.