Optimization of Microwave-assisted Extraction of Pu er Tea Pigments via Response Surface Methodology

doi:10.7506/spkx1002-6300-201008029

Abstract

Abstract:

Microwave assistance was used to extract Pu er tea pigments with water as extraction solvent. On the basis of single factor experiments, in which the respective effects of technological parameters including material/liquid ratio, microwave power, and extraction time and number on Pu’er tea pigment yield were examined, quadratic orthogonal rotation combination design combined with response surface methodology was employed to optimize 3 crucial ones of the above parameters such as material/liquid ratio, microwave power and extraction time. Computer generated response surfaces, canonical analysis and contour plot interpretation revealed that extraction time had an extremely significant effect on Pu er tea pigment yield (P＜0.01), microwave significantly affect Pu er tea pigment yield (P＜0.05), whereas no significant effect on Pu er tea pigment yield was observed from material/liquid ratio. The extraction for 9.48 min with 640 W microwave assistance at a material/liquid ratio of 1:58.79 resulted in a maximum Pu er tea pigment yield. The experimental value was up to 97.5% of the predicted value.

Key words: er tea pigments, microwave-assisted extraction, response surface analysis

CLC Number:

TS202.3
O658

GONG Wen-qiong，LIU Rui*. Optimization of Microwave-assisted Extraction of Pu er Tea Pigments via Response Surface Methodology[J]. FOOD SCIENCE, 2010, 31(8): 137-142.

[1]	LIU Lianhong, CHEN Fei, GUAN Yongxiang, QIU Meihua, ZHANG Li, DAI Chuanchao. Synthesis of Resveratrol from Peanut Wastes by Biotransformation of Phomopsis liquidambari B3 [J]. FOOD SCIENCE, 2020, 41(6): 170-178.
[2]	XU Weili, FU Zhuang, WANG Xu, ZHAO Yue, WANG Chenzhao, MA Jiajun, WANG Zhibing. Homogeneous Liquid-Liquid Microextraction Based on the Solidification of Sedimentary Ionic Liquid Coupled with High Performance Liquid Chromatography for the Determination of Phenylurea Residues in Vegetables Samples [J]. FOOD SCIENCE, 2020, 41(4): 248-255.
[3]	FAN Sanhong, WANG Jiaojiao, BAI Baoqing, ZHANG Jinhua. Separation of Capsanthin and Capsaicin by Three-phase Salting-out Extraction and Cluster Analysis of Different Varieties of Chili (Capsicum annuum L.) [J]. FOOD SCIENCE, 2020, 41(20): 270-277.
[4]	XIONG Libo, QIN Qiang, HU Peifang, GUO Jia, XIA Yibin, ZHANG Zhong, BI Yang, GE Xiangzhen. Optimization of Combinations of Cuminum cyminum L., Zanthoxylum bungeanum Maxim. and Brassica juncea L. Essential Oils Using Mixture Design for Higher Antifungal Effect against Postharvest Fungi in Four Fruits and Vegetables [J]. FOOD SCIENCE, 2019, 40(3): 208-216.
[5]	WU Bo, XIE Jing. Optimization of Water Temperature and Salinity for Live Transportation of Grouper [J]. FOOD SCIENCE, 2019, 40(16): 235-241.
[6]	YANG Jiadan, LIU Tingting, ZHANG Shanshan, CAO Chenyu, WANG Dawei. Optimization of Microwave-Assisted Extraction and Rheological and Gelling Properties of Polysaccharide from Tremella fuciformis [J]. FOOD SCIENCE, 2019, 40(14): 289-295.
[7]	ZHENG Shudan, CHEN Gang, QUE Faxiu, WAN Ling, DENG Shanhong, JIAN Suping. Optimization of Fermentation Process for Whole Navel Orange Wine and Comparative Analysis of Flavor Components with Navel Orange Juice Wine [J]. FOOD SCIENCE, 2019, 40(10): 171-177.
[8]	WU Ruiyun, DU Yili, ZHANG Jinlan, YIN Jian, HU Jinrong, LI Pinglan. Optimization of Fermentation Conditions for Higher Viable Count of Lactobacillus paraplantarum in Enzymatic Hydrolysate of Sturgeon Cartilage and Changes in Nutrient Components before and after Fermentation [J]. FOOD SCIENCE, 2019, 40(10): 57-63.
[9]	FAN Hongliang, ZHAO Lingling, LI Jun, WANG Shengnan, ZHU Danshi, LIU Chang, HAN Jinlian, LIU He. Optimization of Microwave-Assisted Extraction of Water-Soluble Polysaccharide from Soybean Hull to be Used to Improve Emulsification Activity and Surface Potential of Soybean Protein Isolate-Stabilized Emulsions [J]. FOOD SCIENCE, 2018, 39(20): 49-56.
[10]	WANG Can, MO Xiangtao, ZHANG Feng, WU Liujuan, LI Tang, XIA Liqiu. High Cell Density Fermentation of Tumor-Targeting Engineered Strain and Development of Lyoprotectant Formulation for Its Freeze-Drying [J]. FOOD SCIENCE, 2018, 39(2): 105-111.
[11]	GUO Hongyao, LI Dong, LEI Xiong, WANG Xiaojing, GANG Yong, LI Wenhong. Optimization by Response Surface Methodology and Kinetics of Extraction of Polyphenols from Chinese Prickly Ash [J]. FOOD SCIENCE, 2018, 39(2): 247-253.
[12]	QIU Xianchuang, ZHAO Ning, LI Chen, WANG Jingxue. Optimization of Extraction of Polysaccharide from Dendrobium officinale and Its Antioxidant Effect on Drosophila melanogaster [J]. FOOD SCIENCE, 2018, 39(2): 273-280.
[13]	JIANG Lianzhou, ZHU Ying, CHEN Huihui, QI Xinhua, ZHOU Yan, LI Yang, SUI Xiaonan, QI Baokun, WANG Zhongjiang. Influence of Low-Temperature Vacuum Frying on the Quality of Tofu Puffs [J]. FOOD SCIENCE, 2018, 39(18): 242-248.
[14]	LIN Xiaona, DAI Qi, HE Weidong, ZHANG Fang, ZHANG Hanyu, WEI Xiaoling, ZHOU Xiaolian, YU Mengxiang. Simultaneous Analysis of Arsenic, Selenium and Chromium Species in Water by Microwave-Assisted Extraction-High Performance Liquid Chromatography-Inductively Coupled Plasma Tandem Mass Spectrometry [J]. FOOD SCIENCE, 2018, 39(14): 328-334.
[15]	TIAN Xujing, DUAN Penghui, FAN Sanhong, ZHANG Jingting. Response Surface Methodology for Optimization of Hydrolysis Conditions for Preparing Antioxidant Peptides from Quinoa Bran Protein [J]. FOOD SCIENCE, 2018, 39(10): 158-164.

Optimization of Microwave-assisted Extraction of Pu er Tea Pigments via Response Surface Methodology

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments