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中国农学通报

中国农学通报 ›› 2012, Vol. 28 ›› Issue (30): 263-266.doi: 10.11924/j.issn.1000-6850.2012-0939

所属专题： 园艺

• 食品 营养 检测 安全 • 上一篇    下一篇

普洱茶茶多糖的提取工艺的响应面分析研究

罗玲 周斌星 郭威 柴洁 李扬   

  • 收稿日期:2012-03-17 修回日期:2012-04-19 出版日期:2012-10-25 发布日期:2012-10-25
  • 基金资助:

    普洱茶深加工产品研究开发

Research on the Extraction Technology of Pu-erh tea Polysaccharide by Response Surface Analysis

  • Received:2012-03-17 Revised:2012-04-19 Online:2012-10-25 Published:2012-10-25

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摘要：

为了解决普洱茶茶多糖的提取工艺中参数设定的问题，采用单因素试验分析浸提温度、浸提时间、料液比这3种主要因素对茶多糖提取率的影响，利用Box-Behnken中心组合试验和响应面分析法，确定了普洱茶茶多糖的最佳提取工艺。响应面法优化提取工艺为：料液比为1:17，浸提温度为80℃，浸提时间为78.5 min，茶多糖得率为12.72%。采用响应面法分析法对普洱茶茶多糖提取工艺进行优化可行，茶多糖的提取率增加明显。

关键词: 贵阳市, 贵阳市

Abstract:

In order to solve in the Pu-erh tea polysaccharide extraction process the parameter hypothesis question, use the single factor experiment to analyze three main factors: extraction temperature, extraction time, ratio of materials and liquid influence on the extraction yield of tea polysaccharide, use central design composite design combined with response surface methodology (RSM), confirm the optimum extraction conditions of Pu-erh tea polysaccharide. The results of RSM showed that the optimum extraction process was that the extraction temperature was 80℃, the extraction time was 78.5 minutes, the ratio of material and liquid was 1:17, the yield of tea polysaccharide was 12.72%. Using the response surface methodology (RSM) to carry on the optimization to the Pu-erh tea polysaccharide extraction process to be feasible, the tea polysaccharide's extraction rate increased obviously.