均匀设计法优化甜茶叶中总黄酮提取工艺

Optimization of Extraction Technology for Total Flavonoids from Sweet Tea by Uniform Design

为优化优选纤维素酶-乙醇提取法、乙醇热回流提取法和超声波-乙醇提取法对甜茶叶中总黄酮的提取工艺,采用单因素和均匀设计法相结合进行试验,以甜茶叶中总黄酮的提取得率为指标,对均匀设计实验数据进行回归分析和二次多项式逐步回归分析等。试验结果表明,纤维素酶-乙醇提取法的较优工艺条件:酶添加量为4.3 mg(0.86%)、酶解液p H值为5.4、酶解温度为42℃、酶解时间为65 min,此条件下甜茶总黄酮提取得率最大为10.89%;乙醇热回流提取法的较优工艺条件:乙醇浓度为63%、料液比为1∶58(g/mL)、提取温度为60℃、提取时间为120 min,此条件下甜茶总黄酮提取得率最大为11.53%;超声波-乙醇提取法的较优工艺条件:乙醇浓度为68.9%、料液比为1∶30(g/mL)、超声波功率为73.9 W、提取温度为62.2℃、提取时间为67.7 min,此条件下甜茶总黄酮提取得率最大为12.23%。3种提取方法比较,超声波-乙醇提取法提取得率平均为12.23%>乙醇热回流提取得率平均为11.53%>纤维素酶-乙醇提取法提取得率平均为10.89%,3种提取方法对甜茶叶总黄酮提取得率的影响差异达到了高度(十分)显著水平。

In order to optimize the extraction process of total flavonoids in sweet tea, the extraction process of cellulase ethanol extraction, ethanol hot reflux extraction and ultrasonic ethanol extraction was optimized. The experiment was carried out by the combination of single tactor and uniform design method. The extraction rate of total flavonoids in sweet tea was taken as the index, and the experimental data of uniform design were regressed analysis and two polynomial stepwise regression analysis. The experimental results showed that the optimum technological conditions for the extraction of cellulase and ethanol were enzyme addition was 4.3 mg （0.86 %）, the pH value of the hydrolysate was 5.4, the hydrolysis temperature was 42 ℃, and the enzymolysis time was 65 min, under this conditions the maximum extraction yield of the total flavonoids was 10.89 %. The optimum technological conditions tor the ethanol reflux extraction were ethanol concentration was 63 %, the ratio of the material to liquid was 1 ： 58（g/mL）, the extraction temperature was 60 ℃ and the extraction time was 120 rain, under this conditions the maximum extraction yield of the total flavonoids was 11.53 %. The optimum technological conditions tor the ultrasonic ethanol extraction were as follows ： the ethanol concentration was 68.9 %, the ratio of the material to liquid was 1 ： 30 （g/mL）, the ultrasonic power was 73.9 W, the extraction temperature was 62.2℃, and the extraction time was 67.7 min, under this conditions the best extraction rate of flavonoids from sweet tea was 12.23 %. Compared with the three extraction methods, the average extraction yield of ultrasonic ethanol extraction method was 12.23 % 〉 the average extraction yield of ethanol hot reflux extraction was 11.53 % 〉 the average extraction yield of cellulase ethanol extraction was 10.89 %, the difference between the three extraction methods on the yield of total flavonoids of sweet tea reached a high （very） significant level.