响应面法优化超声波辅助提取英山云雾茶多糖的研究

Optimization of ultrasonic-assisted extraction of polysaccharide from Yingshan cloud tea by response surface methodology

由于茶多糖具有抗氧化、降血糖、降血脂、抗肿瘤等多种生物活性,因此十分有必要研究茶多糖的提取工艺。本研究以优化超声波辅助英山云雾茶多糖的提取为目的。根据料液比、超声时间、超声温度和提取次数4个单因素试验结果,以茶多糖的得率为响应值,以料液比、超声时间和超声温度为考察因素,利用Box-Behnken中心组合实验和响应面分析法确定超声辅助提取英山云雾茶多糖的最佳条件。结果表明:最佳提取条件为料液比1∶31(g/mL)、超声时间45min、超声温度66℃、提取次数2次,该条件下英山云雾茶多糖的得率为3.20%±0.02%,与响应面预测值(3.21%)接近。该研究为英山云雾茶多糖保健食品的开发提供了理论依据,对促进大别山区经济发展具有十分重要的意义。

Tea polysaccharides have many biological activities such as anti-oxidant,hypoglycemia,hypolipidemic,anti-tumor and so on.Therefore,the research on the extraction technology of tea polysaccharides has important theoretical significance.In order to explore the optimal process conditions for ultrasonic extraction of polysaccharide from Yingshan cloud tea,the yield of polysaccharide was taken as the response value,the ratio of material to liquid,ultrasonic time and ultrasonic temperature were taken as the investigation factors on the basis of single factor experiment.The optimum extraction process of polysaccharide from Yingshan cloud tea was determined by Box-Behnken central combination experiment and response surface analysis.The results showed that the optimum extraction conditions were as follows:solid-liquid ratio was 1∶31(g/mL),ultrasonic time was 45min,ultrasonic temperature was 66℃,and extraction times was twice.Under the optimum extraction conditions,the yield of polysaccharide from Yingshan cloud tea was 3.20%±0.02%,which was close to the predicted value(3.21%)of response surface methodology.This study provides theoretical basis for the development of health food of polysaccharide from Yingshan cloud tea and promote the economic development of Dabie mountain area.