摘要
以粗茶叶和氯化锌为原料,采用单因素试验结合响应面法优化茶多酚(teapolyphenols,TP)-Zn(TPZn)络合物制备的工艺参数,确定TP-Zn物质的量比、p H值、沉淀时间以及沉淀温度对Zn2+络合TP的影响,并对TP及不同物质的量比TP-Zn络合物进行红外光谱结构表征及高效液相色谱分析。结果表明:影响Zn2+络合TP的主要因素依次为沉淀剂添加量、p H值、沉淀温度、沉淀时间;优化后工艺为TP和Zn物质的量比3∶1、沉淀时间30 min、沉淀温度30℃、p H 6.3,此工艺条件下TP沉淀率达到93.94%,实际值在模型响应值的95%预测区间[93.72%,102.67%]范围内。红外光谱分析表明Zn2+与TP形成了稳定的TP-Zn络合物;原子吸收光谱法测定了络合物中Zn的含量为9.30%;高效液相色谱法测定了多酚含量为90.19%。
Tea polyphenols-zinc complex was synthesized from tea waste and ZnCl2. Based on single factor experiments, central composite design（CCD） was used for the optimization of precipitation conditions to increase the precipitation rate of polyphenols-zinc complex. The structure and properties were characterized by infrared spectrometry（IR）, atomic absorption spectrometry（AAS） and high performance liquid chromatography（HPLC）. The optimal process parameters were determined as 3：1, 30 ℃, 30 min and 6.3 for TP-Zn molar ratio, precipitation temperature, time and p H, respectively. Under these conditions, the precipitation rate was 93.94%. The actual value was in the 95% prediction interval of response value, indicating that the regression equation had good predictive performance. Infrared spectral analysis showed that tea polyphenols and zinc ion formed stable TP-Zn complex. Zinc content of the complex was 9.30% determined by AAS and polyphenol content was 90.19% determined by HPLC.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2015年第16期1-6,共6页
Food Science
基金
国家自然科学基金青年科学基金项目(21302037)
国内企业委托项目(433003/12-288)
关键词
TP-Zn
响应面法
红外光谱
高效液相色谱
tea polyphenols-zinc complex
response surface methodology
infrared spectrometry
HPLC
