食品研究与开发
食品研究與開髮
식품연구여개발
Food Research and Development
2015年
21期
50-53
,共4页
总黄酮%茶叶籽%提取工艺%响应面法
總黃酮%茶葉籽%提取工藝%響應麵法
총황동%다협자%제취공예%향응면법
total flavonoids%tea seed%extraction process%response surface methodology
采用溶剂提取法对茶籽黄酮的提取工艺进行了研究.在单因素试验的基础上,采用三因素三水平的响应面法优化茶籽黄酮提取工艺条件.结果表明,茶籽黄酮的最佳提取工艺条件为:乙醇浓度为60%,液料比28:1(mL/g)、提取温度78℃,提取时间2 h.在此条件下,茶籽黄酮得率为12.158 mg/g.
採用溶劑提取法對茶籽黃酮的提取工藝進行瞭研究.在單因素試驗的基礎上,採用三因素三水平的響應麵法優化茶籽黃酮提取工藝條件.結果錶明,茶籽黃酮的最佳提取工藝條件為:乙醇濃度為60%,液料比28:1(mL/g)、提取溫度78℃,提取時間2 h.在此條件下,茶籽黃酮得率為12.158 mg/g.
채용용제제취법대다자황동적제취공예진행료연구.재단인소시험적기출상,채용삼인소삼수평적향응면법우화다자황동제취공예조건.결과표명,다자황동적최가제취공예조건위:을순농도위60%,액료비28:1(mL/g)、제취온도78℃,제취시간2 h.재차조건하,다자황동득솔위12.158 mg/g.
Solvent extraction method was used to investigate the extraction of total flavonoids from tea seed. The method of response surface analysis with three factors and three levels was adopted to optimize the extraction conditions of flavonoids on the basis of single-factor experiment. The results showed that optimal conditions for extraction of flavonoids could be reached using 60%ethanol as extraction solvent with solid and liquid ratio 28:1(mL/g) at 78℃for 2 h. Under these conditions, the yield of total flavonoids from tea seed was 12.158 mg/g.
