响应面试验优化桑叶茶中游离氨基酸与多酚的提取工艺

Optimization of the Extraction Process of Free Amino Acids and Polyphenols from Mulberry Leaf Tea by Response Surface Methodology

为了使桑叶茶饮料达到较好的口感和较高营养价值,通过水浸提法同时提取桑叶茶中游离氨基酸与多酚两种成分,利用响应面法对工艺参数进行优化。结果表明,桑叶茶最佳的浸提条件是浸提温度89℃、水茶比87∶1(m L/g)、浸提时间16 min。该条件下得到的游离氨基酸提取量为21.46 mg/g,多酚提取量为14.32 mg/g,与理论值误差较小,说明通过Design-Expert软件建立的二次多项数学模型准确可行,优化的浸提工艺稳定可靠,为桑叶茶饮料开发的相关研究提供了参考。

In order to achieve good taste and high nutritional value for mulberry leaf tea beverage, the extraction simultaneous process of free amino acids and polyphenols from mulberry leaf tea using water as the extractant was optimized by response surface methodology. The results showed that the optimal extraction temperature, water/tea ratio and extraction time were 89 ℃, 87：1 （mL/g）, and 16 min, respectively. Under these conditions, the extraction yields of free amino acids and polyphenosl were experimentally determined to be 21.46 and 14.32 mg/g, respectively, which were both close to the predicted values. These results indicate the quadratic polynomial mathematical model built by Design-Expert software was accurate and feasible and the optimized extraction process was stable and reliable. This study can provide a reference for the development of mulberry leaf tea beverage.