摘要
以夏秋茶为原料,利用热水浸提同时提取茶多酚与茶氨酸,并利用响应曲面法进行试验设计及工艺参数优化。结果表明:热水提取夏秋茶中茶多酚的最佳工艺条件为提取温度96.12℃、提取时间40.32min、液料比15.91:1(mL/g);热水提取茶氨酸的最佳工艺条件为提取温度98.55℃、提取时间40.97min、液料比12.61:1(mL/g);提取物抗氧化活性(IC50值)最强的工艺条件为提取温度96.34℃、提取时间40.27min、液料比16.09:1(mL/g)。在96℃、40min和16:1(mL/g)的提取条件下,茶多酚与茶氨酸的产率分别是其最优提取条件下产率的99.99%和96.68%。该方法准确、可靠,可用于夏秋茶中茶多酚和茶氨酸的同时提取。
Response surface methodology was used to optimize the extraction process of tea polyphenols and theanine from summer green tea by hot water. Three parameters including extraction temperature, extraction time and material-liquid ratio were optimized on the basis of tea polyphenol content, theanine content and antioxidant activity of the extract. The optimal extraction conditions for tea polyphenols were extraction temperature of 96.12 ℃, extraction time of 40.32 min and material- liquid ratio of 1：15.91 （g/mL）. The optimal extraction conditions resulting in the highest ICs0 （722.17 μg/mL） for DPPH radical scavenging activity were extraction temperature of 96.34 ℃, extraction time of 40.27 rain and material-liquid ratio of 1：16.09 （g/ mL）. Under the extraction conditions with extraction temperature of 96 ℃, extraction time of 40 min and material-liquid ratio of 1：16 （g/mL）, the extraction rates of tea polyphenols and theanine were 99.99% and 96.68%, respectively. Therefore, this optimal extraction method is suitable for the the extraction of tea polyphenols and theanine from summer green tea.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第6期77-82,共6页
Food Science
基金
江苏省科技支撑项目(BE2010346)
江苏高校优势学科建设工程资助项目(PAPD)
关键词
响应曲面法
夏秋茶
茶多酚
茶氨酸
抗氧化能力
response surface methodology
summer green tea
tea polyphenol
theanine
antioxidant activity
