Optimization of Supercritical CO2 Extraction of Tea Flowers by Response Surface Methodology and
Chemical Composition Analysis of Tea Flower Extract

doi:10.7506/spkx1002-6630-201212020

Abstract

Abstract: This paper reports the optimization of supercritical CO2 extraction of tea flowers by response surface methodology and the chemical composition of tea flower extract. The effects of extraction pressure, temperature, extraction time and entrainer (95% ethanol) amount on extraction efficiency were investigated. The operating parameters were optimized using response surface methodology based on the established regression model for extraction efficiency as a function of them. The highest extraction efficiency was obtained under the conditions: extraction pressure 35 MPa, temperature 48 ℃ and entrainer amount 43%, with theoretical and actual values of 2.882% and (2.785± 0.068)%, respectively. GC-MS analysis showed that 67 components were separated from the extract obtained. Of them, 49 were identified, which accounted for 78.11% of the total extract. The main components were n-hexadecanoic acid (17.81%), acetophenone (2.19%), and alpha-methyl-benzenemethanol (2.76%).

Key words: supercritical CO2 extraction, tea flower, response surface methodology, gas chromatography-mass spectroscopy (GC-MS)

CLC Number:

TS202.3

YU Rui，WANG Juan，HUANG Hui-hua. Optimization of Supercritical CO2 Extraction of Tea Flowers by Response Surface Methodology and Chemical Composition Analysis of Tea Flower Extract[J]. FOOD SCIENCE, 2012, 33(12): 102-107.

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Optimization of Supercritical CO2 Extraction of Tea Flowers by Response Surface Methodology and Chemical Composition Analysis of Tea Flower Extract

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