响应面法优化酶法提取宁红茶多糖工艺

Optimization of Enzymatic Extraction of Tea Polysaccharides from Ninghong Black Tea by Response Surface Methodology

以宁红茶为试验原料,探究其茶多糖最优提取工艺。在单因素试验的基础上以提取时间、复合酶用量和料液比为试验因子,以宁红茶多糖提取量为响应值,通过响应面分析法的中心组合设计优化构建模型并进行数据分析。结果表明,宁红茶多糖提取的最佳工艺参数:提取时间3.2 h,复合酶用量0.93%(以底物质量计),料液比1∶20(g/mL)。在此工艺条件下,宁红茶多糖提取量为31.67 mg/g,与模型预测值接近。

Ninghong black tea was used as raw material,the optimum extraction technology of tea polysaccharide was studied.The single factor experiment and response surface methodology were adopted to study the effects of enzymatic extraction time,compound enzyme dosage,and solid-to-liquid ratio on the extraction content of tea polysaccharides from Ninghong black tea. The optimal technology included an enzymatic extraction time of 3.2 h,compound enzyme dosage of 0.93% and solid-to-liquid ratio of 1∶20(g/mL). Under the optimum conditions,the yield of extracted tea polysaccharides was 31.67 mg/g. The actual measured tea polysaccharides from Ninghong black tea content was close to the predicted value of the model.