食品科学
• 工艺技术 • 上一篇 下一篇
陈 钢，李栋林，史建鑫，简素平，蒋佳敏
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CHEN Gang, LI Donglin, SHI Jianxin, JIAN Suping, JIANG Jiamin
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摘要：
采用超声耦合乙醇-硫酸铵组成的双水相体系提取茶多酚，以乙醇体积分数、硫酸铵质量浓度、液料比、超声时间、超声温度为影响因素，以茶多酚提取率为响应值，通过响应面分析法得出最佳提取工艺条件为乙醇体积分数50%、硫酸铵质量浓度0.25 g/mL、液料比70∶1（mL/g）、超声时间16 min、超声温度45 ℃，此时茶多酚提取率可达17.58%。
关键词: 超声, 乙醇, 硫酸铵, 双水相体系, 茶多酚
Abstract:
The ultrasound-assisted aqueous two-phase extraction of tea polyphenols was optimized using response surface methodology. The extraction parameters ethanol concentration, ammonium sulfate concentration, solvent-to-solid ratio, ultrasound treatment time and temperature were used as independent variables to investigate their effects on the extraction yield of tea polyphenols. Results indicated that the optimal extraction conditions were found as follows: ultrasound-assisted extraction was conducted at 45 ℃ for 16 min using an aqueous two-phase system consisting 0.25 g/mL of ammonium sulfate in 50% aqueous ethanol at a solvent-to-solid ratio of 70:1 (mL/g). The yield of tea polyphenols under these conditions was 17.58%.
Key words: ultrasound, ethanol, ammonium sulfate, aqueous two-phase system, tea polyphenols
中图分类号:
Q939.97
陈 钢，李栋林，史建鑫，简素平，蒋佳敏. 响应面试验优化超声耦合双水相体系提取茶多酚工艺[J]. 食品科学, doi: 10.7506/spkx1002-6630-201606016.
CHEN Gang, LI Donglin, SHI Jianxin, JIAN Suping, JIANG Jiamin. Optimization of Ultrasound-Assisted Aqueous Two-Phase Extraction of Tea Polyphenols by Response Surface Design[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201606016.
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https://www.spkx.net.cn/CN/Y2016/V37/I6/95
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