响应曲面法优化夏秋茶中茶多酚与茶氨酸的提取工艺

doi:10.7506/spkx1002-6630-201306017

食品科学 ›› 2013, Vol. 34 ›› Issue (6): 77-82.doi: 10.7506/spkx1002-6630-201306017

响应曲面法优化夏秋茶中茶多酚与茶氨酸的提取工艺

张鑫1，朱世桂2，续斐1，孙怡1，胡冰1，曾晓雄1,*

1.南京农业大学食品科技学院，江苏南京 210095；2.南京农业大学科学研究院，江苏南京 210095

收稿日期:2011-12-06 修回日期:2013-01-31 出版日期:2013-03-25 发布日期:2013-03-01
通讯作者: 曾晓雄 E-mail:zengxx2002@yahoo.com.cn
基金资助:
江苏省科技支撑项目;江苏高校优势学科建设工程资助项目

Optimizing the extraction of tea polyphenols and theanine from summer green tea by using response surface methodology

ZHANG Xin1，ZHU Shi-gui2，XU Fei1，SUN Yi1，HU Bing1，ZENG Xiao-xiong1,*

1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China；2. The Academy of Science, Nanjing Agricultural University, Nanjing 210095, China

Received:2011-12-06 Revised:2013-01-31 Online:2013-03-25 Published:2013-03-01
Contact: Xiaoxiong Zeng E-mail:zengxx2002@yahoo.com.cn

摘要/Abstract

摘要： 以夏秋茶为原料，利用热水浸提同时提取茶多酚与茶氨酸，并利用响应曲面法进行试验设计及工艺参数优化。结果表明：热水提取夏秋茶中茶多酚的最佳工艺条件为提取温度96.12℃、提取时间40.32min、液料比15.91:1(mL/g)；热水提取茶氨酸的最佳工艺条件为提取温度98.55℃、提取时间40.97min、液料比12.61:1(mL/g)；提取物抗氧化活性(IC50值)最强的工艺条件为提取温度96.34℃、提取时间40.27min、液料比16.09:1(mL/g)。在96℃、40min和16:1(mL/g)的提取条件下，茶多酚与茶氨酸的产率分别是其最优提取条件下产率的99.99%和96.68%。该方法准确、可靠，可用于夏秋茶中茶多酚和茶氨酸的同时提取。

关键词: 响应曲面法, 夏秋茶, 茶多酚, 茶氨酸, 抗氧化能力

Abstract: The response surface methodology was used to optimize the extraction of tea polyphenols and theanine from summer green tea by hot water. Three parameters including extraction temperature, extraction time and ratio (v/w) of water to raw material were optimized based on tea polyphenols content, theanine content and antioxidant activity of the extracts. The optimal extraction conditions were extraction temperature 96.12 ℃, extraction time 40.32 min and ratio of water to raw material 15.91 mL/g for tea polyphenols (133.68 mg gallic acid/g), 98.55 ℃, 40.97 min and 12.61 mL/g for theanine (4.11 mg/g), and the extraction conditions that provided optimum IC50 value for DPPH free radical scavenging activity (722.17 ?g/mL) were 96.34 ℃, 40.27 min and 16.09 mL/g. Under the extraction conditions (96 ℃, 40 min and 16 mL/g), the predicted yields for tea polyphenols and theanine were 99.99 and 96.68% of their corresponding predicted values under their optimal extraction conditions, respectively. The results suggested that the regression models were accurate and adequate for the extraction of tea polyphenols and theanine from summer green tea.

Key words: response surface methodology, summer green tea, tea polyphenol, theanine, antioxidant activity

中图分类号:

TS272

张鑫1，朱世桂2，续斐1，孙怡1，胡冰1，曾晓雄1,*. 响应曲面法优化夏秋茶中茶多酚与茶氨酸的提取工艺[J]. 食品科学, 2013, 34(6): 77-82.

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响应曲面法优化夏秋茶中茶多酚与茶氨酸的提取工艺

Optimizing the extraction of tea polyphenols and theanine from summer green tea by using response surface methodology

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