Optimization of Response Surface of Ultrasonic-assisted Extraction of Rizhao Black Tea

• 作者: DING Li-xiao DING Xin LIANG Qing TANG Yu-huan ZOU Jia-jia
• 来源期刊: 中国食品科学：英文版
• 学科: 工学
• 关键词: 超声波辅助提取 响应面优化 BOX-BEHNKEN设计 红茶 乙醇体积分数 乙酸乙酯提取物 提取时间 日照
• 年，卷（期）: 2012,（3）
• 页码范围: 35-38
• 页数: 4页
• 分类号: TS214.2

摘要

[Objective] The aim was to determine the optimal technology for ultrasonic-assisted extraction of black tea was determined. [Method] Taking Black Tea as materials, the Box-Behnken response surface design method of tea polyphenols ultrasonic-assisted extraction process optimization was applied. The regression optimization model of the ethanol volume fraction, ultrasonic time, and ultrasonic temperature, ethyl acetate extract stalling time and tea polyphenols was established. [Result] The influence of four factors on the black tea polyphenol solvents affecting size was as follows: ultrasonic time > ethanol volume fraction > stalling extraction time > ultrasound temperature. The best extraction process was ultrasonic time 80 min, volume fraction of 88.99% ethanol, extraction time 89.97 min, ultrasonic temperature of 80 ℃. At the optimized technical parameters, the black tea phenolic extraction yield can be as high as 73.50%. [Conclusion] The study provided theoretical basis for the development of tea leaves and black tea.