Optimization of Extraction Process of Yingshan Cloud Tea Polysaccharides by Response Surface Methodology

• 作者: Jisong ZHOU Peng WU Sui YU Ting Hu Tingting CHEN Wei YANG
• 来源期刊: 农业生物技术:英文版
• 学科: 社会科学
• 关键词: Yingshan CLOUD TEA POLYSACCHARIDE Water BATH EXTRACTION Response surface METHODOLOGY
• 年，卷（期）: 2019,（6）
• 页码范围: 106-109
• 页数: 4页
• 分类号: C92

摘要

[Objectives] This study was conducted to explore the optimal process conditions for hot water extraction of polysaccharides from Yingshan cloud tea. [Methods] Based on single factor experiments, with the extraction rate of polysaccharides as the response value and liquid-to-solid ratio, extraction temperature and extraction time as investigation factors, the optimum extraction process for tea polysaccharides from Yingshan cloud tea was determined by Box-Behnken central componse design and response surface analysis method. [Results] Under the conditions of the liquid-to-solid ratio of 50∶1(ml/g), the extraction temperature at 94 ℃ and the extraction time of 210 min, the extraction rate of polysaccharides from Yingshan cloud tea reached 2.16%. [Conclusions] This study will provide theoretical basis and reference for subsequent related research.