Optimization of Ultrasonic-assisted Extraction Conditions of Tea Polysaccharides by Using Response Surface Methodology

Abstract

Abstract: In this study, optimum condition of ultrasonic-assisted extraction of tea polysaccharide(TPS) is optimized by response- surface test. On the basis of single-factor test, the mathematical regression model is established about the dependent variable (extraction yield of tea polysaccharide ) and independent variables (ratio of material to water, extraction temperature and extraction time) through Box-Benhnken center composite design and response surface methodology. The optimum extraction conditions as follows: material to water ratio 1:28, extraction temperature 60 ℃, time 70 min. Under these conditions, the yield of tea polysaccaride is 10.46%.

Key words: ultrasonic wave, tea polysaccharide(TPS), response surface methodology

ZHANG Bin, XIE Ming-Yong, YIN Jun-Yi, NIE Shao-Ping, ZHANG Yuan-Yuan. Optimization of Ultrasonic-assisted Extraction Conditions of Tea Polysaccharides by Using Response Surface Methodology[J]. FOOD SCIENCE, 2008, 29(9): 234-238.

[1]	LIU Meng, GAO Haiyan, FANG Xiangjun, WU Weijie, CHEN Hangjun, LIU Ruiling. Optimization of Ultrasonic-Microwave Assisted Extraction of Phenolic Acids from Chinese Bayberries (Morella rubra Sieb. et Zucc) of Different Maturities and a Comparative Study of Their Antioxidant Activities [J]. FOOD SCIENCE, 2021, 42(3): 112-120.
[2]	MA Yongqiang, XIU Weiye, LI Chenchen, WANG Yiqi, CHEN Junjie. Optimization of Preparation Process for Lycopene-Loaded Nanostructured Lipid Carrier by Central Composite Design-Response Surface Methodology [J]. FOOD SCIENCE, 2021, 42(3): 121-127.
[3]	DAI Jinbo, SHEN Jie, HE Xiaofeng, NIE Rongrong, DONG Wenjing, LIANG Qinxian. Optimized QuEChERS Combined with UPLC-MS/MS for Determination of Fipronil and Its Metabolites in Poultry-Derived Foods [J]. FOOD SCIENCE, 2021, 42(2): 325-332.
[4]	GUO Yan, DENG Jie, REN Zhiqiang, HUANG Zhiguo, WEI Chunhui, HUANG Mingcai. Optimization of the Production of Ethyl Hexanoate and Ethyl Butyrate by Cofermentation of Saccharomyces cerevisiae and Esterifying Bacteria from Pit Mud of Chinese Baijiu Using Response Surface Methodology [J]. FOOD SCIENCE, 2021, 42(10): 209-217.
[5]	JIAO Wenshu, GUAN Jiaqi, SHI Jialu, LI Bailiang, LU Jingjing, YAN Fenfen, LI Na, ZHAN Meng, HUO Guicheng. Optimization of Medium Composition and Fermentation Conditions for Folate Production by Lactococcus lactis KLDS4.0325 by Response Surface Methodology [J]. FOOD SCIENCE, 2020, 41(6): 123-130.
[6]	ZHANG Shanshan, LI Xiaobin, ZHANG Xuanming, HAN Liwen, LIU Kechun. Decolorization and Antioxidant Activities of Peptides from Neptunea cumingi Muscle Protein Hydrolysate [J]. FOOD SCIENCE, 2020, 41(6): 252-258.
[7]	LIU Ziyi, GU Fengying, WANG Bolun, ZHANG Fan, LIU Hao, WANG Feng. Preparation of Angiotensin Converting Enzyme Inhibitory Peptides from Corn Gluten Meal by Ultra-high Pressure-Assisted Alcalase Hydrolysis [J]. FOOD SCIENCE, 2020, 41(4): 222-228.
[8]	SONG Yifan, CHEN Haifeng, YUAN Yuejin. Optimization of CO2-Low Temperature High Pressure Permeation Drying Process of Kiwifruit [J]. FOOD SCIENCE, 2020, 41(4): 229-234.
[9]	YANG Lihong, WANG Honghai, ZHOU Xiaomin, MA Yongjun, WANG Jie, SHEN Qing. Microwave-Assisted Preparation and Calcium Bioavailability Evaluation of Fishbone Flour of Tuna (Thunnus albacares) [J]. FOOD SCIENCE, 2020, 41(4): 235-242.
[10]	SI Kuolin, XU Juanjuan, YUE Tianli, YUAN Yahong, GUO Chunfeng. Optimization of Fermentation Conditions for γ-Aminobutyric Acid Production by Lactobacillus buchneri [J]. FOOD SCIENCE, 2020, 41(2): 87-93.
[11]	WANG Yangyang, XU Mingfang, BAI Weibin, ZHENG Chunli, YE Lei, ZHENG Qinqin. Preparation of Actin from Siniperca chuatsi Muscle Using Aqueous Two-Phase System and Its Quantitative Analysis [J]. FOOD SCIENCE, 2020, 41(12): 234-242.
[12]	TANG Yong, DING Honghao, CAI Jun. Optimization of Fermentation Conditions for Xylosidase Production by Aspergillus niger [J]. FOOD SCIENCE, 2020, 41(10): 172-179.
[13]	AN Panyu, WANG Jingxin, XIAO Lan, LI Xiexin, LI Wei, LIANG Xinmei. Optimization of the Preparation of Fat Substitutes Using Plackett-Burman Design Combined with Box-Behnken Response Surface Methodology [J]. FOOD SCIENCE, 2020, 41(10): 255-264.
[14]	GAO Shan, WANG Jiajia, HU Gaoshuang. Optimizing the Extraction and Enrichment of Plamitoleic Acid from Sea Buckthorn Fruit Oil and Evaluating Its Effect on Alleviating Insulin Resistance [J]. FOOD SCIENCE, 2020, 41(10): 272-280.
[15]	CAO Chenchen, FENG Meiqin, SUN Jian, XU Xinglian, ZHOU Guanghong. Process Optimization for the Production of Fermented Sausages Inoculated with Probiotic Starter Cultures Using Response Surface Analysis [J]. FOOD SCIENCE, 2019, 40(6): 69-76.

Optimization of Ultrasonic-assisted Extraction Conditions of Tea Polysaccharides by Using Response Surface Methodology

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments