Abstract: The extraction process of polyphenols from sweet tea was explored using compound enzyme-assisted extraction. The compound enzymes were composed of cellulose and pectinase at a mixture ratio of 3:4. Based on response surface methodology, the optimal extraction conditions of enzyme-assisted were enzyme dosage of 0.6%, hydrolysis temperature of 45 ℃, extraction pH of 4.95, extraction time of 47.76 min, and solid-liquid ratio of 1:23.58. The ethanol extraction conditions were ethanol concentration of 40% (V/V), extraction time of 70 min, extraction temperature of 70 ℃ and solid-liquid radio of 1:28. Under the optimal extraction conditions, the yield of tea polyphenols was 133.2 mg/g.

Key words: sweet tea, tea polyphenols, enzyme, response surface methodology