响应面法优化龙井茶中黄酮化合物提取工艺

Optimization of flavonoids extraction from Longjing tea by response surface methodology

对龙井茶中的黄酮化合物提取工艺进行研究。通过单因素系列试验分别研究了甲醇浓度(体积比)、提取时间、提取温度对龙井茶黄酮类化合物浸出量的影响。在单因素试验基础上,利用Design-Expert 7.0软件和Box-Behnken设计原理设计响应面试验,并通过方差分析回归建立数学模型。实验结果表明,龙井茶中黄酮化合物的最佳提取工艺条件:甲醇体积分数61.68%、提取温度61.54℃、提取时间82.79 min,在此条件下,黄酮化合物含量(占干茶)为4.876 mg/g。

To optimize the process for extracting flavonoids from Longing tea , a series of singlefactor experiments were made to investigate the effects of methanol volume fraction , extraction temperatureand extraction duration on flavnonoids content. On the basis of single factor experiment , a 17-run response surface design involving 3 factors at 3 1 evels each was generated by the Design-Expert 7. 0 software and Box-Behnken design principle. Quadratic regression analysis was used to create amathematical model for describing flavnonoids extraction. The optimal extraction conditions were found to be methanol volume fraction of 61.6 8 % , extraction temperature of 61.54℃ and extraction duration of 82. 79 min. Under these conditions , the yield of flavonoids was 4. 876 mg/g.