摘要
采用超声波法对安吉白茶抗氧化物质的提取工艺进行了研究。考察乙醇体积分数、超声功率、提取时间对提取液抗氧化性的影响。在单因素试验的基础上,采用3因素3水平的响应面分析法对安吉白茶抗氧化物质的提取工艺进行了优化,依据回归分析确定最优提取条件。试验结果表明,最佳提取工艺条件为:乙醇体积分数为51%,提取时间为51min,超声功率为480W。此时提取液抗氧化性最强,OD700nm为0.881。
Ultrasonic wave was applied for extraction of antioxidant substances from Anji white tea. Effects of ethanol concentration, ultrasonic power and extraction time on the extract antioxidant activity were investigated. On the basis of single factor investigation, response surface methodology with three factors at three levels was adopted to optimize the extraction technology of antioxidant substances from Anji white tea. The optimum ex- traction parameters were determined by the regression analysis. Results showed that the optimum extraction conditions were as follows： ethanol con- centration 51%vol, extraction time 51 min, and ultrasonic power 480 W. Under the optimized condition, the extract showed the highest antioxidant activity with the OD700nm value of 0.881.
出处
《中国酿造》
CAS
2014年第3期87-90,共4页
China Brewing
基金
浙江省科技厅公益项目(2010C32066)
吉林农业大学博士启动基金(201308)
关键词
响应面法
安吉白茶
抗氧化
提取工艺
response surface methodology
Anji white tea
antioxidant activity
extraction technology
