摘要
[Objective] The aim was to determine the optimal technology for ultrasonic-assisted extraction of black tea was determined. [Method] Taking Black Tea as materials, the Box-Behnken response surface design method of tea polyphenols ultrasonic-assisted extraction process optimization was applied. The regression optimization model of the ethanol volume fraction, ultrasonic time, and ultrasonic temperature, ethyl acetate extract stalling time and tea polyphenols was established. [Result] The influence of four factors on the black tea polyphenol solvents affecting size was as follows: ultrasonic time > ethanol volume fraction > stalling extraction time > ultrasound temperature. The best extraction process was ultrasonic time 80 min, volume fraction of 88.99% ethanol, extraction time 89.97 min, ultrasonic temperature of 80 ℃. At the optimized technical parameters, the black tea phenolic extraction yield can be as high as 73.50%. [Conclusion] The study provided theoretical basis for the development of tea leaves and black tea.
[ Objectivel The aim was to determine the optimal technology for ultrasonic-assisted extraction of black tea was determined. [ Methed] Taking Black Tea as materials, the Box-Behnken response surface design method of tea polyphenols ultrasonic-assisted extraction process optimi- zation was applied. The regression optimization model of the ethanol volume fraction, ultrasonic time, and ultrasonic temperature, ethyl acetate extract stalling time and tea polyphenols was established. [ Result] The influence of four factors on the black tea polyphenol solvents affecting size was as follows： ultrasonic time 〉 ethanol volume fraction 〉 stalling extraction time 〉 ultrasound temperature. The best extraction process was ultrasonic time 80 min, volume fraction of 88.99% ethanol, extraction time 89.97 min, ultrasonic temperature of 80℃. At the optimized technical parameters, the black tea phenolic extraction yield can be as high as 73.50%. [ Conclusion] The study provided theoretical basis for the development of tea leaves and black tea.
