FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (4): 100-103.doi: 10.7506/spkx1002-6630-201204021

• Processing Technology • Previous Articles     Next Articles

Optimization of Ultrasonic/Microwave-Assisted Extraction of Polysaccharides from Green Tea by Response Surface Methodology

CHEN Yi-yong，DOU Xiang-long，HUANG You-ru，ZHU Dong-xing，YU Da   

  1. 1. School of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China； 2. Changshu Haiyu Tea Co. Ltd., Changshu 215500, China
  • Online:2012-02-25 Published:2012-02-14

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Abstract: Response surface methodology was used to optimize the ultrasonic/microwave-assisted extraction of water-soluble polysaccharides from crude green tea. The traditional water extraction and ultrasonic/microwave-assisted extraction methods were compared for their effect on extraction efficiency, purity and structure of polysaccharides. The optimal ultrasonic-assisted extraction conditions were extraction time of 23 min, material-to-liquid ratio of 1:30 (g/mL) and microwave power of 90 W. The ultrasonic/microwave-assisted extraction method required shorter time and increased polysaccharide yield from 2.95% to 4.19% and polysaccharide purity from 70.15% to 86.08% compared with the traditional water extraction method. Polysaccharides extracted by the methods had basically the same groups.

Key words: ultrasonic/microwave-assisted extraction, traditional water bath extraction, polysaccharides from green tea

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