响应面试验优化桑叶茶中游离氨基酸与多酚的提取工艺

doi:10.7506/spkx1002-6630-201524014

食品科学

响应面试验优化桑叶茶中游离氨基酸与多酚的提取工艺

王星天，李桂水*，程丽君，李毅，陶思佚，张冰

天津市轻工与食品工程机械装备集成设计与在线监控重点实验室，天津科技大学机械工程学院，天津 300222

出版日期:2015-12-25 发布日期:2015-12-24
通讯作者: 李桂水

Optimization of the Extraction Process of Free Amino Acids and Polyphenols from Mulberry Leaf Tea by Response Surface Methodology

WANG Xingtian, LI Guishui*, CHENG Lijun, LI Yi, TAO Siyi, ZHANG Bing

Tianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry and Food Machinery and Equipment,
College of Mechanical Engineering, Tianjin University of Science and Technology, Tianjin 300222, China

Online:2015-12-25 Published:2015-12-24
Contact: LI Guishui

摘要/Abstract

摘要：

为了使桑叶茶饮料达到较好的口感和较高营养价值，通过水浸提法同时提取桑叶茶中游离氨基酸与多酚两种成分，利用响应面法对工艺参数进行优化。结果表明，桑叶茶最佳的浸提条件是浸提温度89 ℃、水茶比87∶1（mL/g）、浸提时间16 min。该条件下得到的游离氨基酸提取量为21.46 mg/g，多酚提取量为14.32 mg/g，与理论值误差较小，说明通过Design-Expert软件建立的二次多项数学模型准确可行，优化的浸提工艺稳定可靠，为桑叶茶饮料开发的相关研究提供了参考。

关键词: 桑叶茶, 响应面法, 多酚, 游离氨基酸, 提取

Abstract:

In order to achieve good taste and high nutritional value for mulberry leaf tea beverage, the extraction
simultaneous process of free amino acids and polyphenols from mulberry leaf tea using water as the extractant was optimized
by response surface methodology. The results showed that the optimal extraction temperature, water/tea ratio and extraction
time were 89 ℃, 87:1 (mL/g), and 16 min, respectively. Under these conditions, the extraction yields of free amino acids
and polyphenosl were experimentally determined to be 21.46 and 14.32 mg/g, respectively, which were both close to the
predicted values. These results indicate the quadratic polynomial mathematical model built by Design-Expert software was
accurate and feasible and the optimized extraction process was stable and reliable. This study can provide a reference for the
development of mulberry leaf tea beverage.

Key words: mulberry leaf tea, response surface methodology (RSM), polyphenols, free amino acids, extraction

中图分类号:

TS272

王星天，李桂水，程丽君，李毅，陶思佚，张冰. 响应面试验优化桑叶茶中游离氨基酸与多酚的提取工艺[J]. 食品科学, doi: 10.7506/spkx1002-6630-201524014.

WANG Xingtian, LI Guishui*, CHENG Lijun, LI Yi, TAO Siyi, ZHANG Bing. Optimization of the Extraction Process of Free Amino Acids and Polyphenols from Mulberry Leaf Tea by Response Surface Methodology[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201524014.

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响应面试验优化桑叶茶中游离氨基酸与多酚的提取工艺

Optimization of the Extraction Process of Free Amino Acids and Polyphenols from Mulberry Leaf Tea by Response Surface Methodology

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